Peruvian Lomo Saltado

The dish that happens when a Peruvian kitchen meets a Chinese wok and nobody leaves. Lomo Saltado is a stir-fry born from 19th century Chinese immigration to Lima, and it's been a Peruvian staple ever since. Beef, tomatoes, onions, soy sauce, and yes — both rice and fries on the same plate. Don't question it.

Servings: 4

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Ingredients

• 500 grams beef sirloin, sliced into thin strips
• 2 red onions, cut into thick wedges
• 3 tomatoes, cut into wedges
• 3 garlic cloves, minced
• 1 tablespoons aji amarillo paste (or 1 fresh chili, chopped)
• 3 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 1 teaspoons cumin
• 2 tablespoons neutral oil
• 1 pinch salt and black pepper
• 1 cups fresh cilantro, roughly chopped
• 4 portions steamed white rice
• 400 grams fries, cooked however you like them

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Steps

1. Season and heat up: Season 500 grams beef sirloin, sliced into thin strips generously with 1 pinch salt and black pepper and 1 teaspoons cumin. Get your pan or wok screaming hot — this is not a gentle simmer situation. High heat is what gives Lomo Saltado its slightly charred, smoky edge.
2. Sear the beef: Add 2 tablespoons neutral oil to the hot pan and sear the beef in batches — don't crowd the pan or it'll steam instead of sear. About 4 minutes per batch. Remove and set aside.
3. Cook the onions: In the same pan, add 2 red onions, cut into thick wedges and cook on high heat for 3 minutes — you want them slightly softened but still with some bite. Add 3 garlic cloves, minced and 1 tablespoons aji amarillo paste (or 1 fresh chili, chopped) and stir for one minute.
4. Bring it together: Return the beef to the pan. Add 3 tomatoes, cut into wedges, 3 tablespoons soy sauce, and 2 tablespoons red wine vinegar. Toss everything together over high heat for 2 minutes. The tomatoes should soften slightly but hold their shape. Taste and adjust seasoning.
5. Add the fries and serve: Take the pan off the heat and toss in 400 grams fries, cooked however you like them directly into the stir-fry — yes, into the pan, not on the side. Scatter 1 cups fresh cilantro, roughly chopped over everything. Serve immediately alongside 4 portions steamed white rice. The fries will soak up the sauce and that is entirely the point.

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Notes

On aji amarillo: This yellow Peruvian chili is the soul of the dish and worth finding at a Latin grocery store or online. It's fruity and medium-hot rather than just spicy. A fresh jalapeño works in a pinch but it's a different experience. The wok matters: If you have one, use it. The high sides and intense heat create the slightly smoky char — called wok hei — that makes this dish taste like it came from a proper kitchen. A cast iron pan is your next best option. Why fries in the stir-fry: Chinese cooking technique, Peruvian ingredients, French fries — Lomo Saltado is fusion before fusion was a word. Embrace the chaos.