Lomo Saltado is an easy to make Peruvian beef stir fry recipe! Made with beef tenderloin, onions, tomatoes, french fries and an amazing savory and tangy sauce!
If you’ve never had this dish, you’re in for a treat! This recipe is simply a Peruvian beef stir fry dish that I was first introduced to when I lived in Colorado, then again in Kansas City. So this is my at home version that comes as close as possible to being authentic, while using ingredients that are really easy to find! Lomo Saltado has a short ingredient list, but it tastes amazing with tender beef in a simple and savory marinade! Then, the veggies add even more flavor while still being crisp/tender and the fries added at the end soak up all of that saucy flavor as well! Traditionally, this recipe calls for using actual potatoes, but we are using frozen french fries to keep it simple and trust me it’s just a good! If you love a simple stir fry, try out our classic Chicken Stir Fry too!
Lomo Saltado Recipe Notes:
- The key to this recipe is always using beef tenderloin! This cut can be more costly, but it is cooked so quickly that you want to use a cut of beef that will still come out tender. Because there is no simmering involved, a tougher cut of meat would not become tender.
- This recipe calls for red wine vinegar and it adds that tang without being too overpowering. If you don’t have red wine vinegar, you can use apple cider or rice vinegar instead.
- Traditionally, this recipe uses aji amarillo paste, but it’s sometimes difficult to find! I chose to use sriracha instead, and it’s a really great sub. However, if you can find the aji amarillo, you can use that instead.
- If possible, you will want to use low sodium soy sauce here. Otherwise your dish might be too salty. If your soy sauce is not low sodium, then I recommend using half the amount, and adding more to taste at the end.
- You’ll want to eat this dish the same day, if possible. Our recipe serves 4 people, and is great with rice, or by itself. You can reheat leftovers if you want, but keep in mind it just won’t taste near as fresh!
- 16 Ounces Frozen French Fries Cooked according to package directions
- 1.5 Pounds Beef Tenderloin
- 1/4 Cup Soy Sauce
- 2 Tablespoons Red Wine Vinegar
- 1-2 teaspoons Sriracha
- 1 teaspoon Ground Cumin
- 1 Large Red Onion
- 3 Roma Tomatoes
- 3 Cloves Garlic
- 2 Tablespoons Vegetable or Canola Oil
- Place the beef tenderloin on a large cutting board and slice into 1/4 inch thick strips, season with salt and pepper to taste and place in a large bowl.
- In a small bowl whisk together the soy sauce, vinegar, sriracha, and cumin. Pour half of this mixture over the beef and stir to combine.
- While the beef is marinating, slice the red onions and tomatoes into chunks about 1/4-1/2 inch thick, and mince the garlic.
- Heat the oil in a large skillet or wok over high heat.
- Add half of the beef strips to the pan and sear the meat until browned on one side, then flip and sear for 1-2 more minutes. Remove the meat to a clean plate and repeat with the remaining beef.
- Add the onions to the pan and cook, stirring constantly for 3 minutes, then add the tomatoes and garlic to the pan and cook, stirring constantly for one minute.
- Return the beef to the pan and pour in the cooked french fries, then the remaining marinade. Toss to combine. Serve immediately with rice on the side if desired.