I put a healthier spin on Lomo Saltado (Peruvian Beef Stir Fry) one of my favorite Peruvian dishes!
Lomo Saltado (Peruvian Beef Stir Fry)
For all the meat and potato lovers out there, this healthier spin on a classic Peruvian stir-fry dish combines two of my favorite cuisines – Latin and Chinese! Add a little Peruvian Green Sauce on top if you like it hot!!
Chinese cuisine in Peru, referred 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.
What is Lomo Saltado?
I took one of Peru’s most emblematic dishes, “Lomo Saltado” and lightened it up a bit – without losing any of its’ amazing flavor. This dish is 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? Well trust me, it works!
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 jalapeno and added mini yellow peppers in their place. Rather than frying my potatoes, I baked my fries in the oven until golden and crisp, seasoned with salt, pepper and garlic powder – SO good! You’ll want to make these with everything!
In Peru, they also serve this dish with rice, but I personally find it filling with just the potatoes. Plus I add a slice of avocado on the side, it’s perfect.
Now, for those of you who have totally written off potatoes from your diet because you think they are bad for you, I’m here to tell you they are actually good for you! There’s lots of misconceptions about potatoes but the truth is they are not the carb devil everyone thinks they are!
The fact is, potatoes are a whole food – that is food in it’s natural state, nothing processed or refined. In fact, one medium-size, skin-on potato is just 110 calories, has no fat, sodium or cholesterol. It also provides 45 percent of your daily value of vitamin C and has more potassium than a banana! It’s also rich in fiber, potassium and magnesium, which are all listed as shortfall nutrients in the American diet. So don’t blame the potato – it’s often the preparation and toppings that add fat and calories. Plus, they are naturally gluten free and part of a clean eating diet! You can see more potato nutrition facts here.
Lomo Saltado (Peruvian Beef Stir Fry)
For the Baked Fries:
- canola cooking spray
- 1 medium, 5.3 oz 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 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
- Preheat the oven to 400°F.
- Lightly coat a baking sheet with cooking spray.
- 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.
- Bake uncovered on the lower third of the oven for about 25 minutes or until tender crisp and golden.
- Meanwhile, season meat with salt, pepper and cumin.
- 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.
- Serve immediately with french fries and divide evenly between 2 plates.
Last Step:Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Disclosure: This post is sponsored by The Potato Board. I created this recipe and received compensation to do
so, I hope you enjoy!
177 comments on “Lomo Saltado (Peruvian Beef Stir Fry)”
Whole family enjoyed this, including my picky mother and 4 year old! Will definitely be making this one again!
I just made this today for my husband and I and my god it was so good. I used to eat this as a kid and haven’t had it in about 15 years. I didn’t have jalapeño but this recipe is just how I remember it.
My husband born and raised in Iowa is a meat and potatoes kinda guy… wasn’t sure he’d like this but both of us were licking our plates… I did the potatoes in the air fryer…I did velvet the beef with baking soda, deglazed the pan with a little water when the veggies were added and then corn starch to the soy sauce that created a lovely sauce… soooo good!
This was delicious! Like, surprisingly simple and super flavorful!! Will definitely make it to the rotation!
This was so FREAKING GOOD! I doubled it and cooked the meat in 2 batches. I didn’t use the jalapeno for some in the household. I served with a little cilantro lime rice (from a mix but I added fresh cilantro & lime juice). Almost forgot about my fries! I made the Peruvian green sauce and FORGOT TO SERVE IT! What a dummy. It’s a keeper! To bad my husband eats everything left over because of work. I am glad to have my son to cook for.
I did the velveting the meat technique…good results! Never heard of that before!
The only thing I would change on this recipe is it was a little small for a dinner portion. We had made 4 servings and the 3 of us polished it off and were still a bit hungry.
We velveted the beef using the baking soda method before cooking and this was a really good meal.
So delicious! I didn’t have a wok, so made it in a large frying pan. I also doubled the recipe. It completely filled the pan before the addition of the tomatoes. Next time I would remove the meat after browning, then stir fry the onions and peppers. Then cook the tomatoes and liquid to deglaze the pan and create a sauce.
The apple cider vinegar is a star in this recipe. The flavors went together so well. I had just tossed my last jalapeno that was looking pretty wrinkly, so I used a hot hungarian wax pepper and chili pepper. They added a nice amount of heat without being overbearing. I really enjoyed this.
Happened upon this when I made ST Peruvian grilled chicken skewers and knew I wanted to make it and so glad I did!! Served with ST Peruvian green sauce. Came together very easily. Loved the tomato with the other veges.