Name: Lomo Saltado (Peruvian Beef Stir Fry) Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Peruvian
Ingredients: 1 pound of beef sirloin, thinly sliced into strips; 2 cloves of garlic, minced; 1 teaspoon of cumin powder; 1 teaspoon of paprika; Salt and black pepper to taste; 2 tablespoons of soy sauce; 2 tablespoons of red wine vinegar; 2 tablespoons of vegetable oil; 1 red onion, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 red bell pepper, thinly sliced; 2 tomatoes, cut into wedges; 1 jalapeño pepper, thinly sliced; 1/4 cup of fresh cilantro leaves, chopped; 4 servings of cooked white rice (to serve as a base)

Jump to Recipe

If you’re in the mood for something vibrant, bold, and downright irresistible, there’s nothing that quite compares to the explosion of flavors in Lomo Saltado (Peruvian Beef Stir Fry) Recipe. This dish isn’t just quick to make—it’s an extraordinary fusion of Peruvian and Chinese influences, featuring tender strips of marinated beef, sweet and fiery peppers, juicy tomatoes, and a sprinkle of fresh cilantro all stir-fried to perfection. Served over fluffy white rice, every forkful is a celebration, and trust me, this is the kind of meal that has everyone asking for seconds!

Lomo Saltado (Peruvian Beef Stir Fry) Recipe - Recipe Image

Ingredients You’ll Need

One of the reasons I adore preparing Lomo Saltado (Peruvian Beef Stir Fry) Recipe is how it brilliantly combines simple, everyday ingredients, each chosen for its unique contribution to the dish’s irresistible personality. Here’s how each star ingredient plays its part in building unforgettable flavor, color, and texture.

Beef sirloin, thinly sliced: Look for sirloin or another tender cut; thin slices cook quickly and soak up all the flavorful marinade.
Garlic, minced: Adds aromatic depth right from the start.
Cumin powder: Classic Peruvian spice, grounding the dish with earthiness.
Paprika: Gives a gentle smokiness and a beautiful red hue.
Salt and black pepper: Essential for brightening every other flavor in the pan.
Soy sauce: Nods to Chinese-Peruvian cuisine fusion, lending umami and a salty punch.
Red wine vinegar: Provides zing and balances the richness of the beef.
Vegetable oil: Neutral oil that’s perfect for high-heat stir-frying.
Red onion, thinly sliced: Offers sweetness and a touch of sharpness.
Yellow bell pepper, thinly sliced: Adds mellow sweetness and cheerful color.
Red bell pepper, thinly sliced: Provides juicy crunch and lovely contrast.
Tomatoes, cut into wedges: Contribute juiciness and freshness; don’t skip them!
Jalapeño pepper, thinly sliced: Customizes the heat level to your liking—keep seeds in for extra fire.
Fresh cilantro leaves, chopped: The finishing touch, adding brightness and a burst of green.
Cooked white rice: The perfect, fluffy partner—build the stir fry right on top for ultimate comfort.

How to Make Lomo Saltado (Peruvian Beef Stir Fry) Recipe

Step 1: Marinate the Beef

This is where the magic starts. In a large bowl, toss the thinly sliced beef with minced garlic, cumin, paprika, soy sauce, red wine vinegar, salt, and black pepper. Make sure every piece is glistening with marinade. Give it at least 30 minutes to rest—the longer the beef mingles with these bold flavors, the more tender and tasty it will be when it hits the pan.

Step 2: Sear the Beef to Perfection

Heat up a large skillet or wok over high heat and add your vegetable oil. Once it’s shimmering and hot, add the marinated beef. Stir-fry quickly for just 2-3 minutes—you want it deeply browned outside yet tender inside. Scoop the beef out and set it aside; you’ll be bringing it back soon for its grand finale.

Step 3: Stir-Fry the Aromatic Veggies

In the same skillet (no need to clean it; those tasty browned bits are flavor gold!), toss in the sliced onion, both kinds of bell pepper, and the jalapeño. Give everything a good stir-fry for another 2-3 minutes. You’re looking for veggies that are tender yet a bit charred around the edges, filling your kitchen with an irresistible aroma.

Step 4: Combine Beef and Veggies

Slide the browned beef back into the skillet with the vibrant veggies. Add the tomato wedges and quickly toss everything together. Stir-fry for a final 1-2 minutes, just enough for the tomatoes to start softening and let out their juices, enveloping the beef and veggies in a light, luscious sauce.

Step 5: Finish with Fresh Cilantro

Right at the end, shower the stir fry with chopped cilantro and give it one last toss. The herbal fragrance wakes up the whole dish and brings every bite to life!

How to Serve Lomo Saltado (Peruvian Beef Stir Fry) Recipe

Garnishes

Sprinkle extra fresh cilantro leaves over the top for a fragrant, green flourish. Finish with a crack of black pepper or a scatter of sliced scallions if you’re feeling fancy—these little touches make the colors sing and add even more flavor.

Side Dishes

Traditionally, Lomo Saltado (Peruvian Beef Stir Fry) Recipe is spooned on top of a mound of warm white rice. For something even more indulgent and authentic, serve with a side of crispy French fries—yes, you read that right! The famous Peruvian pairing of rice and fries is absolute comfort food bliss.

Creative Ways to Present

For a fresh twist, you can serve your Lomo Saltado in lettuce wraps or even as a filling for warm Peruvian bread. Try scooping the savory stir fry into a big communal platter with a ring of rice and fries around the edge—it’s dramatic, shareable, and guaranteed to impress your guests.

Make Ahead and Storage

Storing Leftovers

Store any leftover Lomo Saltado (Peruvian Beef Stir Fry) Recipe in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making for a delicious next-day lunch or dinner, though the veggies may soften slightly after reheating.

Freezing

While you can freeze the cooked stir fry, keep in mind that the texture of the vegetables may change and become a bit softer once thawed. If you do freeze, let it cool completely first, then store in a freezer-safe container for up to a month. The rice should be stored separately for the best results.

Reheating

For best flavor and texture, reheat your Lomo Saltado (Peruvian Beef Stir Fry) Recipe in a hot skillet over medium-high heat, just until warmed through. This keeps both the beef and veggies from getting overcooked. A splash of beef broth or water can help refresh the sauce if it’s looking a bit dry.

FAQs

Can I make Lomo Saltado with a different cut of beef?

Absolutely! While sirloin is classic for its tenderness, you can use flank steak, ribeye, or even tenderloin. The key is to slice the beef thinly against the grain to guarantee a melt-in-your-mouth result.

Is there a vegetarian version of Lomo Saltado (Peruvian Beef Stir Fry) Recipe?

Yes! Swap the beef for thick slices of portobello mushrooms, firm tofu, or even seitan. Use the same marinade and method—the savory flavors and textures will shine no matter what protein you choose.

How spicy is this dish?

The spice level is totally in your hands. Jalapeño gives a mild heat, but you can omit it entirely or substitute a hotter pepper if you’re craving more kick. Taste as you go and adjust to your personal preference!

What makes Lomo Saltado (Peruvian Beef Stir Fry) Recipe uniquely Peruvian?

What sets this dish apart is its beautiful blend of Peruvian and Chinese cooking techniques—quick searing and stir-frying—paired with local spices, vegetables, soy sauce, and vinegar. This fusion is at the heart of “Chifa” cuisine, a culinary tradition unique to Peru.

Can I prep any part of this dish ahead of time?

Definitely! The marinade can be mixed with the beef up to a day ahead, and all the vegetables can be sliced and stored in the fridge. When ready to cook, everything comes together in under 20 minutes.

Final Thoughts

I hope you’re inspired to invite friends or family over and treat them to this Lomo Saltado (Peruvian Beef Stir Fry) Recipe. It’s a dish that bursts with color, warmth, and exciting flavor in every bite. Dive in and make your own kitchen feel like a vibrant Peruvian gathering—you’ll fall in love, just like I did!