If you haven’t had Lomo Saltado before, you’re in for a real treat. As strange as it sounds, it’s a Peruvian steak-and-french-fry stir-fry, and it’s absolutely delicious. It’s a simple, easy-to-make, and delicious dinner recipe.
The first time I heard of lomo saltado was from Jorge. He described it as a steak-and-french-fry stir-fry served with rice, which is exactly what it is. I know that fries and stir fry sound like the weirdest combo ever. He had to make it for me before I believed him when he said it was actually brilliant.
Can you trust me on this one? You definitely want to make it. Here’s what’s going on:
We’ve got steak that has been thinly sliced, well seasoned with salt and pepper, then seared over high heat until browned.
Next, we quickly stir-fry some onions and tomatoes until both begin to soften.
Then we pour a soy and vinegar-based sauce into the pan and let it thicken slightly.
Mix in some crispy fries and spoon that goodness over rice.
Drizzle (or drown) that in a slightly spicy and creamy green sauce and dig in!
I’ve made a couple of minor adjustments that I know Jorge would deem totally not Peruvian. But hey, that’s what I do. I switch things up! But honestly, the changes are really minor, and I still feel totally ok calling this lomo saltado. I mean, really, there are steak and fries that are stir-fried together. Totally lomo saltado.
Are you ready to hear about the changes? Here we go:
I added lime juice to the stir-fry sauce AND served it with limes on top. Whoa, craziness!
I added a little corn starch to the sauce. I found it’s a little watery without, and the cornstarch helps thicken it just enough so it sticks to the steak and veggies. This isn’t an Asian-style thick cornstarch-y sauce. As I said, it’s just a little. Or just right in my books.
Typically, I’m told you would serve this with aji amarillo, but those peppers aren’t available anywhere in Vancouver. So I did another sacrilegious thing and made up my own. I’m talking about a creamy, slightly tangy, a little spicy, cilantro-based green sauce. just. so. freaking. good.
Peruvian Lomo Saltado Recipe
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Ingredients
- ▢ 3 medium russet potatoes
- ▢ 4 tablespoons oil (divided)
- ▢ 1 ½ cups basmati rice
- ▢ 1 lb steak (thinly sliced)
- ▢ ½ teaspoon EACH: salt and pepper
- ▢ 2 red onions (thickly sliced)
- ▢ 8 Roma tomatoes (quartered)
- ▢ Cilantro and limes (to garnish)
The Stir Fry Sauce
- ▢ ½ cup beef stock (or bouillon)
- ▢ 3 tablespoons EACH: red wine vinegar and soy sauce
- ▢ 1 ½ teaspoons cornstarch
- ▢ 2 cloves garlic (finely minced)
- ▢ Juice from 1 lime
The Green Sauce
- ▢ 1 cup cilantro
- ▢ ¼ cup thick plain yogurt
- ▢ ¼ cup mayonnaise
- ▢ Juice from 1 lime
- ▢ 1 clove garlic
- ▢ ¼ teaspoon sea salt
Instructions
- Set your oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Slice the potatoes into fries then divide them between the baking sheets, making sure that they are in a single layer and none are touching. Pour 2 tablespoons of oil over the fries and put them in your oven. After 25 minutes, turn the oven up to 425 degrees. Leave the fries in the oven for another 20 minutes, turning once, or until they are golden and crispy. 3 medium russet potatoes
- While the fries are cooking make the rest of the meal. Begin by cooking the rice according to package directions (See notes). To make the stir fry sauce, stir all the ingredients together in a small bowl. To make the green sauce, place the ingredients into your blender and blend on high until smooth. Season the steak with salt and pepper. 1 ½ cups basmati rice, ½ cup beef stock, 3 tablespoons EACH: red wine vinegar and soy sauce, 1 ½ teaspoons cornstarch, 2 cloves garlic, Juice from 1 lime, 1 cup cilantro, ¼ cup thick plain yogurt, ¼ cup mayonnaise, Juice from 1 lime, 1 clove garlic, ¼ teaspoon sea salt, ½ teaspoon EACH: salt and pepper
- When the rice is cooked and the fries have only 10 minutes left to cook, heat your largest element on high. Add the remaining 2 tablespoons of oil to the pan and enough steak to cover the bottom of the pan. Work in batches if needed. Turn the steak after 2 minutes, or when it is brown. Add more oil to the pan as needed for the remaining batches. 1 lb steak
- Remove the steak from the pan and put in the onions. Cook for 1 minute then add the tomatoes and the seared steak. Stir fry for 2 minutes, or until the onions and tomatoes just begin to soften. Add the stir fry sauce to the pan, bring it to a boil, then remove the pan from the heat once the sauce begins to thicken. 2 red onions, 8 Roma tomatoes
- Serve the lomo saltado on a bed of rice with the stir fried steak and fries on the top. Drizzle with the green sauce and garnish with chopped cilantro and extra limes. Cilantro and limes
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Peruvian Lomo Saltado Recipe
Ingredients
- 3 medium russet potatoes
- 4 tablespoons oil , divided
- 1 ½ cups basmati rice
- 1 lb steak , thinly sliced
- ½ teaspoon EACH: salt and pepper
- 2 red onions , thickly sliced
- 8 Roma tomatoes , quartered
- Cilantro and limes , to garnish
The Stir Fry Sauce
- ½ cup beef stock , or bouillon
- 3 tablespoons EACH: red wine vinegar and soy sauce
- 1 ½ teaspoons cornstarch
- 2 cloves garlic , finely minced
- Juice from 1 lime
The Green Sauce
- 1 cup cilantro
- ¼ cup thick plain yogurt
- ¼ cup mayonnaise
- Juice from 1 lime
- 1 clove garlic
- ¼ teaspoon sea salt
Instructions
- Set your oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Slice the potatoes into fries then divide them between the baking sheets, making sure that they are in a single layer and none are touching. Pour 2 tablespoons of oil over the fries and put them in your oven. After 25 minutes, turn the oven up to 425 degrees. Leave the fries in the oven for another 20 minutes, turning once, or until they are golden and crispy. 3 medium russet potatoes
- While the fries are cooking make the rest of the meal. Begin by cooking the rice according to package directions (See notes). To make the stir fry sauce, stir all the ingredients together in a small bowl. To make the green sauce, place the ingredients into your blender and blend on high until smooth. Season the steak with salt and pepper. 1 ½ cups basmati rice, ½ cup beef stock, 3 tablespoons EACH: red wine vinegar and soy sauce, 1 ½ teaspoons cornstarch, 2 cloves garlic, Juice from 1 lime, 1 cup cilantro, ¼ cup thick plain yogurt, ¼ cup mayonnaise, Juice from 1 lime, 1 clove garlic, ¼ teaspoon sea salt, ½ teaspoon EACH: salt and pepper
- When the rice is cooked and the fries have only 10 minutes left to cook, heat your largest element on high. Add the remaining 2 tablespoons of oil to the pan and enough steak to cover the bottom of the pan. Work in batches if needed. Turn the steak after 2 minutes, or when it is brown. Add more oil to the pan as needed for the remaining batches. 1 lb steak
- Remove the steak from the pan and put in the onions. Cook for 1 minute then add the tomatoes and the seared steak. Stir fry for 2 minutes, or until the onions and tomatoes just begin to soften. Add the stir fry sauce to the pan, bring it to a boil, then remove the pan from the heat once the sauce begins to thicken. 2 red onions, 8 Roma tomatoes
- Serve the lomo saltado on a bed of rice with the stir fried steak and fries on the top. Drizzle with the green sauce and garnish with chopped cilantro and extra limes. Cilantro and limes
