Peruvian Lomo Saltado

Name: Peruvian Lomo Saltado
Prep time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 lbs beef tenderloin or sirloin, cut into 1-inch strips; 3 large russet potatoes, cut into French fry strips; 2 large red onions, cut into thick strips; 3 Roma tomatoes, cut into wedges; 4 cloves garlic, minced; 1 yellow ají amarillo pepper, seeded and minced; 3 tablespoons soy sauce; 2 tablespoons red wine vinegar; 1 tablespoon oyster sauce; 1/4 cup fresh cilantro, chopped; 3 tablespoons vegetable oil; Oil for frying potatoes; Salt and black pepper to taste; Cooked white rice for serving

Tender beef strips seared until caramelized, then tossed with crispy fries, charred onions, and tomatoes in a bold soy-vinegar sauce that bridges Peru and China. The ají amarillo brings subtle heat while the quick, high-heat wok technique keeps everything vibrant and textured. Perfect for weeknight dinners when you want restaurant-quality results in under 40 minutes.

Prep

20 minutes

Total

35 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Heat oil to 350°F in a deep pot or fryer. Fry potato strips until golden and crispy, about 4-5 minutes. Drain on paper towels and season with salt. Set aside.
2
Season beef strips generously with salt and pepper. Heat 1 tablespoon oil in a large wok or skillet over high heat until smoking.
3
Add beef strips in a single layer, cooking undisturbed for 2-3 minutes until well-seared. Stir-fry for another 1-2 minutes until browned but still pink inside. Remove beef and set aside.
4
Add remaining oil to the same pan. Add onions and stir-fry for 2-3 minutes until slightly softened but still crisp.
5
Add garlic and ají amarillo, stir-fry for 30 seconds until fragrant.
6
Add tomato wedges and cook for 1-2 minutes until they start to soften but hold their shape.
7
Return beef to the pan along with soy sauce, vinegar, and oyster sauce. Toss everything together for 1-2 minutes.
8
Add the crispy French fries and gently fold them into the mixture. Sprinkle with fresh cilantro.
9
Serve immediately over steamed white rice while everything is hot and the fries remain crispy.

🖨 Print recipe

Reviews

Loading reviews…

Write a review

More Chinese recipes

View all →

ChineseMain

Wonton Soup

⏱ 35 minutes

ChineseMain

Peking Duck, An Easy Home Version

⏱ 1 day 3 hours 15 minutes

ChineseMain

Chicken Chow Mein with the Best Chow Mein Sauce

⏱ 35 minutes

ChineseMain

Hot Pot at Home

⏱ 90 minutes

Peruvian Lomo Saltado

Prep

20 minutes

Total

35 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Heat oil to 350°F in a deep pot or fryer. Fry potato strips until golden and crispy, about 4-5 minutes. Drain on paper towels and season with salt. Set aside.
2
Season beef strips generously with salt and pepper. Heat 1 tablespoon oil in a large wok or skillet over high heat until smoking.
3
Add beef strips in a single layer, cooking undisturbed for 2-3 minutes until well-seared. Stir-fry for another 1-2 minutes until browned but still pink inside. Remove beef and set aside.
4
Add remaining oil to the same pan. Add onions and stir-fry for 2-3 minutes until slightly softened but still crisp.
5
Add garlic and ají amarillo, stir-fry for 30 seconds until fragrant.
6
Add tomato wedges and cook for 1-2 minutes until they start to soften but hold their shape.
7
Return beef to the pan along with soy sauce, vinegar, and oyster sauce. Toss everything together for 1-2 minutes.
8
Add the crispy French fries and gently fold them into the mixture. Sprinkle with fresh cilantro.
9
Serve immediately over steamed white rice while everything is hot and the fries remain crispy.

Reviews

Loading reviews…