Lomo saltado is a Peruvian beef stir fry that combines Latin and Chinese elements for one delicious dinner! This lightened up version is packed with flavor, with tender sirloin and veggies served alongside crispy baked fries.
What Is Lomo Saltado?
Lomo saltado is one of Peru’s most emblematic dishes, made with strips of sirloin seasoned with cumin, stir fried with tomatoes, red onion, soy sauce, cilantro, and finished with French fries. What a combination right? Trust me, it works! My lighter version I bake the french fries instead, which cuts back on the fat quite a bit and tastes just as good, in my opinion! In Peru, they also serve this stir fry dish with rice, but I personally find it filling with just the potatoes and a slice of avocado on the side.
Why You Need to Try Lomo Saltado (And Why You’ll Love It!)
I took the classic lomo saltado formula lightened it up a bit—without losing any of its amazing flavor. I shared this June 24, 2014 but I thought it would be a good idea to re-post this! Here’s what makes this dish so special.
- A classic combination. While lomo saltado might be new to you, one of the reasons I love it is that it’s a familiar, comfort food combination so many of us grew up on: meat and potatoes!
- Chinese food, Peruvian style. Chinese cuisine in Peru, known to as Chifa, is embedded in the Peruvian culture where you’ll find a wonderful fusion of flavors, colors, textures utilizing Chinese and Peruvian ingredients.
- No deep frying. Rather than frying my potatoes, I bake my fries in the oven until golden and crisp, then season them with salt, pepper and garlic powder—SO good! You’ll want to make these with everything. (These Garlic Parmesan Fries are another Skinnytaste favorite.)
What You’ll Need
Below you’ll find the ingredients for my lightened up lomo saltado. Scroll down to the recipe card below for exact measurements.
For the Baked Fries:
- Canola cooking spray – Or your preferred cooking spray.
- Potato – I use russet or Yukon gold.
- Olive oil – This is what crisps up the fries.
- Seasonings – Garlic powder, kosher salt and black pepper.
For the Beef:
- Lean sirloin – Cut this into thin strips.
- Seasonings – Kosher salt, cumin, and black pepper.
- Olive oil – For cooking the stir fry.
- Red onion – Slice the onion into thick strips.
- Yellow bell pepper and jalapeño – In Peru they use a yellow pepper called aji amarillo, but it’s not commonly found here in the states. So I subbed it with a jalapeño and added mini yellow peppers in their place.
- Garlic – Fresh garlic adds lots of flavor.
- Tomato – Slice this into wedges.
- Low-sodium soy sauce – Use tamari for gluten-free and coconut aminos for whole30.
- Apple cider vinegar – This adds a nice pop of bright flavor.
- Cilantro – For garnish. If you don’t like cilantro, you can leave it out or swap in parsley.
How to Make Lomo Saltado
While the fries cook, get all the ingredients ready for the stir fry. Stir fries move fast, so it’s important to start with everything ready! See the recipe card below for printable instructions.
- Prepare. Preheat your oven to 400°F and lightly coat a baking sheet with cooking spray.
- Season the potatoes. Cut the potato into fries, toss the fries with the oil, and add the seasonings. Spread into an even layer on a baking sheet.
- Bake. Place the baking sheet in the oven and bake for about 25 minutes, until the fries are crisp and golden.
- Season the meat. Toss the meat with salt, pepper, and cumin.
- Make the stir fry. Add the oil to a hot wok over high heat. Cook the steak for 2 minutes, until browned, then add the onions, bell pepper, jalapeño, and garlic. Cook for 2 minutes, then add the tomato, soy sauce, and vinegar and cook 1 minute more. Season with salt to taste and garnish with cilantro.
- Serve. Plate the lomo saltado with the fries and serve.
Tips and Variations
Here are some additional tips for making lomo saltado.
- Make sure the veggies and fries are uniform in size. If you have some pieces that are thicker and some that are thinner, they won’t all finish cooking at the same time.
- Don’t overcook the veggies. The vegetables in lomo saltado should be tender-crisp to provide a nice contrast to the beef. Cook them quickly at high heat for the best results.
- Try aji amarillo paste. If you’re able to find aji amarillo paste at your local grocery store or online, you can use a small amount in place of the jalapeño for a more authentic flavor.
Proper Storage
- Refrigerator: Store leftover lomo saltado in an airtight container, with the stir fry on one side and the fries on the other. (Or just use two containers and put the fries in one and the stir fry in another.) Refrigerate for up to 3 days.
- Freezer: Although I think this is best eaten the day you make it, you can freeze this dish by storing it in an airtight container or freezer-safe bag. It will keep for up to 3 months. Thaw in the fridge before reheating.
- To reheat: Heat leftover lomo saltado stir fry in a pan over medium heat until warmed through and warm up the fries in a 400ºF oven. You can also reheat this dish in the microwave, but the fries won’t be as crispy.
More Latin Recipes You Will Love
For more dinner ideas, check out these five Latin recipes to inspire your next meal!
Yield: 2 servings
Serving Size: 1 /2 of the recipe
For the Beef:
- 1/2 lb lean sirloin, cut into small, thin strips
- kosher salt, to taste
- 1/4 tsp cumin
- black pepper, to taste
- 1 teaspoon olive oil
- 1 medium red onion, sliced into thick strips
- 2 mini yellow bell peppers or 1 large
- 1 large jalapeno, ribbed and seeded, chopped
- 2 cloves garlic, crushed
- 1 medium tomato, sliced into wedges
- 1 1/2 tbsp low sodium soy sauce, use tamari for gluten free and coconut aminos for whole30
- 1 tbsp apple cider vinegar
- 1/4 cup chopped cilantro
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Preheat the oven to 400°F.
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Lightly coat a baking sheet with cooking spray.
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Cut the potato lengthwise into 1/3-inch thick slices; cut each slice into 1/3-inch fries. Place on the baking sheet and toss with oil to evenly coat. Season with garlic powder, salt and pepper. Place on a single layer onto the greased baking sheet.
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Bake uncovered on the lower third of the oven for about 25 minutes or until tender crisp and golden.
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Meanwhile, season meat with salt, pepper and cumin.
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Heat a large wok over high heat. When hot add the oil and the steak, cook about 2 minutes, until browned on both sides. Add the onions, bell pepper, jalapeno and garlic and cook 2 minutes. Add the tomato, soy sauce and vinegar and cook 1 more minute. Season with more salt as needed, remove from heat and finish with cilantro.
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Serve immediately with french fries and divide evenly between 2 plates.
Last Step:
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Serving: 1 /2 of the recipe, Calories: 308.5 kcal, Carbohydrates: 28 g, Protein: 28 g, Fat: 9 g, Saturated Fat: 0.5 g, Cholesterol: 48 mg, Sodium: 522 mg, Fiber: 4 g, Sugar: 3 g
