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Peruvian Lomo Saltado

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  • Prep 45 min
  • Total 60 min
  • Servings 2
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by: Morena Cuadra
Updated Jul 20, 2017
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  • 1 lb sirloin steak cut in thin slices
  • 2 garlic cloves, minced
  • Salt*
  • Pepper to taste
  • 3 tablespoons vegetable oil
  • 1 small red onion cut in thick slices
  • 2 plum tomatoes cut in thick slices
  • 1 seeded and ribbed aji amarillo chili pepper cut in thin slices
  • 2 tablespoons soy sauce
  • 3 tablespoons red wine vinegar
  • 1/3 cup beef stock
  • 1/2 -cup fresh cilantro, coarsely chopped
  • 2 cups French fries
  • Fluffy white rice, as a side dish


  • 1
    Season the beef with garlic, salt and pepper.
  • 2
    Put a wok or a pan over very high heat. Stir in oil and cook the meat, a few slices at a time (so they do not steam and the meat browns). Cook each batch 2 minutes.
  • 3
    Stir in the onion, tomato, chili pepper, and stir for about 2 to 3 minutes. The tomatoes and onions should be crunchy, not mushy. Stir in soy sauce and vinegar on sides of wok or pan. Mix everything. Add beef broth and cook 1-1/2 minutes. Taste for seasoning.
  • 4
    Turn off the heat, add chopped cilantro and serve at once with French fries and white rice.

Nutrition Information

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More About This Recipe

  • Peruvian Lomo Saltado (stir-fried steak) is an extremely popular fusion dish that mixes the Chinese stir-fry tradition with Peruvian ingredients such as yellow chili pepper, cilantro and tomato. The hearty entree is always accompanied by fluffy white rice and french fries.
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