This iconic Peruvian stir-fried beef dish combines tender strips of sirloin with vibrant bell peppers, red onions, and tomatoes, all kissed with a savory soy-vinegar sauce and fragrant cilantro. A perfect fusion of Asian and South American flavors, Lomo Saltado is best served over crispy French fries or fluffy white rice, making it an irresistibly delicious and restaurant-worthy meal you can easily prepare at home.
⏱️45 min
📊Medium
👥4 servings
🍽️Main
meatspicyquickfamily
Ingredients
800 gbeef sirloin or strip steak
2 piecesred onions
2 piecesred bell peppers
1 pieceyellow bell peppers
3 piecestomatoes
60 mlsoy sauce
30 mlred wine vinegar
4 piecesgarlic cloves
40 gfresh cilantro
60 mlvegetable oil
15 gají amarillo paste
1 to tastesea salt and black pepper
Instructions
1PREPARE THE BEEF: Pat 800g of beef sirloin or strip steak completely dry with paper towels, then cut it against the grain into strips approximately 1.5 cm thick and 5-7 cm long. This cutting technique is crucial as it ensures the meat remains tender and doesn't become tough during the quick high-heat cooking. Season the beef strips generously with sea salt and black pepper on both sides, and set aside at room temperature for 10-15 minutes to allow the seasoning to penetrate the meat fibers.
2CUT THE VEGETABLES: Slice 2 red onions into thick, chunky wedges (about 1.5 cm wide) that will maintain their structure during cooking rather than break down into mush. Cut 2 red and 1 yellow bell pepper into similar-sized chunks, removing all seeds and white membrane. Quarter 3 ripe tomatoes, and mince 4 garlic cloves finely. The key to authentic Lomo Saltado is keeping these vegetables chunky so they retain some firmness and distinct texture in the final dish, rather than becoming wilted or mushy.
3MAKE THE SAUCE: Whisk together 60 ml soy sauce, 30 ml red wine vinegar, and 15g ají amarillo paste (or 1 tablespoon of ají amarillo chili paste) in a small bowl until well combined and smooth. The ají amarillo gives the dish its characteristic Peruvian color and mild, fruity heat. Taste the sauce and adjust the vinegar or soy sauce balance if needed—it should have a pleasant salty-tangy profile that's neither too acidic nor too salty. Set this sauce aside until ready to use, as it will be added at the final stage of cooking.
4SEAR THE BEEF IN BATCHES: Heat 30 ml of vegetable oil in a large wok or heavy-bottomed skillet over very high heat (ideally 400°F or 200°C) until the oil shimmers and just begins to smoke lightly. Working in batches to avoid overcrowding the pan, add the beef strips and sear for only 90-120 seconds per side, until a deep golden-brown crust forms on the exterior while the interior remains pink and juicy (medium-rare). Remove each batch to a clean plate, being careful not to overlap the pieces. The high heat and short cooking time are essential to achieving the characteristic wok-seared flavor and keeping the beef tender rather than tough.
5COOK THE AROMATICS: Add the remaining 30 ml of oil to the same wok or skillet (maintaining high heat) and immediately add the minced garlic, stirring constantly for 10-15 seconds until fragrant but not browned. Quickly add the red onion wedges and bell pepper chunks, stir-frying vigorously for 4-5 minutes, tossing frequently, until the onions become translucent at the edges and the peppers are just tender-crisp but still maintain their vibrant color and slight crunch. Don't overcook the vegetables or they'll become mushy—the goal is a pleasant contrast between the tender meat and the slightly firm vegetables.
6COMBINE AND FINISH: Return all the cooked beef strips to the wok along with the tomato quarters, then pour the prepared sauce over everything while maintaining high heat. Toss continuously for 1-2 minutes, coating all ingredients evenly with the glossy sauce and allowing the flavors to meld together. The heat will gently cook the tomatoes while maintaining the tender texture of the beef. Remove from heat, stir in 40g of fresh cilantro, and taste for final seasoning adjustments. Serve immediately over crispy French fries or fluffy white rice while hot, as this dish is best enjoyed straight from the wok.