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Peruvian

Lomo Saltado (Peruvian Beef Stir-Fry)

A Peruvian criollo-Chifa classic with seared beef, tomato, onion, fries, and rice.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Lomo Saltado (Peruvian Beef Stir-Fry)

50 mintotal

Prep 20 min · Cook 30 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Method

  1. Add the rice, water, and 0.25 tsp salt to a small pot. Bring to a boil, cover, and cook on low heat for 12 minutes. Turn off the heat and rest covered for 5 minutes.

    12 min5 min

  2. Season the beef sirloin with 0.25 tsp salt and ground black pepper.

  3. Heat 2 tbsp neutral oil in a pan and fry the potato pieces until golden and crisp at the edges. Remove and season with the remaining salt.

  4. In the same pan, add the remaining neutral oil. Sear the beef quickly over high heat until browned but still juicy.

  5. Add the garlic, onion, and tomato. Stir-fry for 2–3 minutes so the onion stays slightly crisp and the tomato softens at the edges.

    2–3 min

  6. Pour in the soy sauce and vinegar. Toss briefly, then fold in the fried potatoes and coriander leaves.

  7. Serve immediately over the cooked rice so the fries stay crisp and the sauce soaks lightly into the rice.

How to tell it's done

The beef should be browned outside and juicy inside, the onion slightly crisp, and the fries golden at the edges.

Getting it right

Tip

Use high heat and avoid overcrowding the pan; Lomo Saltado should taste seared, not stewed.

What to serve it with

Serve hot with the rice underneath and the beef, vegetables, sauce, and fries spooned over the top.

Substitutions

  • Beef Sirloin — Use beef tenderloin for a softer result, or beef chuck only if sliced very thin and cooked quickly.