Lomo saltado is a classic Peruvian stir-fry that blends Latin and Chinese culinary influences into a flavorful, satisfying dinner. This lighter version keeps the bold, savory taste—tender strips of sirloin tossed with red onion, tomatoes, and bright vinegar-soy sauce—while swapping deep-fried potatoes for crispy baked fries. Serve it with a slice of avocado or a scoop of rice if you like; either way, it’s quick to prepare and delivers big flavor.
Lomo saltado is one of Peru’s most popular dishes. It’s essentially a quick stir-fry of seasoned sirloin with colorful vegetables and a tangy-soy sauce that finishes with golden fries. The combination of juicy beef, crisp-tender vegetables, and a sauce with both umami and acidity makes this dish highly satisfying. Here I lighten the classic by baking the fries so you get the same comforting pairing with less oil. In Peru it’s often accompanied by rice, but the potatoes and an avocado slice make a complete meal on their own.
Why You’ll Love This Lomo Saltado Recipe
I adapted the traditional lomo saltado to be a bit lighter without sacrificing the flavors that make it memorable. Originally shared years ago, this updated post keeps the core techniques while offering easy swaps for home cooks. Here are a few reasons this recipe stands out:
- Comforting, familiar combo: Beef and potatoes are grounding, and when paired with a savory, slightly tangy sauce, the result is instantly comforting yet vibrant.
- Fusion of flavors: Lomo saltado comes from Peru’s Chifa tradition, a delicious fusion of Chinese and Peruvian ingredients that emphasizes bright flavors and quick, high-heat cooking.
- Baked fries, not fried: To reduce fat without losing texture, the fries are baked until golden and crisp. A light toss in oil with garlic powder, salt, and pepper is all you need to make them delicious.
What You’ll Need
Below are the ingredients for this lightened-up lomo saltado. Exact measurements and step-by-step instructions are included in the recipe card further down.
For the Baked Fries:
- Canola or cooking spray – to grease the baking sheet.
- Potato – russet or Yukon gold work well.
- Olive oil – a small amount to help them crisp.
- Seasonings – garlic powder, kosher salt, and black pepper.
For the Beef and Stir-Fry:
- Lean sirloin – sliced into thin strips for quick cooking.
- Seasonings – kosher salt, ground cumin, and black pepper.
- Olive oil – for cooking the steak and vegetables.
- Red onion – cut into thick wedges or strips.
- Yellow bell pepper and jalapeño – traditional recipes use aji amarillo; here a mild yellow pepper plus jalapeño adds both color and heat.
- Garlic – fresh, crushed or minced.
- Tomato – cut into wedges so they keep some shape in the pan.
- Low-sodium soy sauce – tamari works for gluten-free and coconut aminos for Whole30.
- Apple cider vinegar – adds a bright, acidic lift to the sauce.
- Cilantro – chopped for garnish; parsley is a fine substitute if you prefer.
How to Make Lomo Saltado
Stir-fries cook quickly, so prepare and measure everything before heating the pan. While the fries bake, slice the steak and vegetables and have the soy sauce and vinegar ready. Follow the recipe card below for precise timings and measurements.
- Prepare the oven and sheet: Preheat the oven to 400°F and lightly grease a baking sheet.
- Season and cut the potatoes: Cut the potato into 1/3-inch fries, toss with oil, garlic powder, salt, and pepper, and arrange in a single layer.
- Bake the fries: Bake on the lower third of the oven for about 25 minutes, until tender-crisp and golden.
- Season the steak: Toss the meat with salt, pepper, and a pinch of cumin.
- Stir-fry: Heat a wok or large skillet over high heat, add a teaspoon of oil, and sear the steak for about 2 minutes until browned. Add the onions, bell pepper, jalapeño, and garlic; cook 2 minutes more. Stir in the tomato, soy sauce, and apple cider vinegar and cook another minute. Taste and adjust seasoning. Finish with chopped cilantro.
- Serve: Plate the stir-fry alongside the baked fries and serve immediately.
Tips & Variations
- Uniform cuts: Cut vegetables and fries to similar sizes so everything cooks evenly.
- Tender-crisp vegetables: Cook the vegetables quickly at high heat so they remain slightly crisp and contrast with the beef.
- Use aji amarillo if available: For a more authentic flavor, replace the jalapeño with a small amount of aji amarillo paste if you can find it.
How to Store & Reheat
- Refrigerator: Store leftovers in an airtight container. Keep fries separate from the stir-fry if possible. Refrigerate for up to 3 days.
- Freezer: This dish is best fresh, but you can freeze the stir-fry in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat: Warm the stir-fry in a skillet over medium heat until heated through. Re-crisp the fries on a sheet pan in a 400°F oven for 8–10 minutes. Microwaving will heat everything but the fries will lose crispness.
More Latin Recipes You Will Love
If you enjoy bold, homey Latin flavors, try other simple weeknight ideas like slow-cooked pork, flavorful beans, or citrusy ceviche. These dishes share a focus on fresh ingredients and straightforward techniques that deliver satisfying meals any night of the week.
Lomo Saltado
Ingredients
For the Baked Fries:
- Canola cooking spray
- 1 medium potato (russet or Yukon gold), washed and dried
- 1 tsp olive oil
- 1/4 tsp garlic powder
- Kosher salt and black pepper, to taste
For the Beef:
- 1/2 lb lean sirloin, cut into thin strips
- Kosher salt and black pepper, to taste
- 1/4 tsp ground cumin
- 1 tsp olive oil (for cooking)
- 1 medium red onion, sliced into thick strips
- 2 mini yellow bell peppers or 1 large yellow pepper, sliced
- 1 large jalapeño, seeded and chopped
- 2 cloves garlic, crushed
- 1 medium tomato, cut into wedges
- 1 1/2 tbsp low-sodium soy sauce (use tamari for gluten-free)
- 1 tbsp apple cider vinegar
- 1/4 cup chopped cilantro
Instructions
- Preheat the oven to 400°F and lightly coat a baking sheet with cooking spray.
- Cut the potato lengthwise into 1/3-inch slices, then cut each slice into 1/3-inch fries. Toss the fries with 1 tsp olive oil, garlic powder, salt, and pepper. Arrange in a single layer on the prepared baking sheet.
- Bake uncovered on the lower third of the oven for about 25 minutes or until tender-crisp and golden.
- Meanwhile, season the steak with salt, pepper, and cumin.
- Heat a large wok or skillet over high heat. Add 1 tsp olive oil; when hot, add the steak and cook about 2 minutes until browned on both sides.
- Add the onions, bell pepper, jalapeño, and garlic and cook 2 minutes more. Stir in the tomato, soy sauce, and apple cider vinegar and cook 1 additional minute. Adjust seasoning as needed and remove from heat. Stir in chopped cilantro.
- Serve immediately with the baked fries, dividing evenly between two plates.
Nutrition
Serving: 1/2 of the recipe • Calories: 308.5 kcal • Carbohydrates: 28 g • Protein: 28 g • Fat: 9 g • Fiber: 4 g • Sugar: 3 g • Sodium: 522 mg
Did You Make This Recipe?
Share a photo and note your impressions—feedback helps improve recipes and inspires other cooks.