Lomo Saltado (Peruvian Beef Stir Fry)

Lomo Saltado is a quick 30-minute Peruvian-style beef stir fry made with tomatoes, red onion, and bell peppers. The tomatoes cook down along with soy sauce and red wine vinegar to create a tangy and slightly sweet glaze while the beef remains tender and juicy.

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Ingredients and Substitutions for Lomo Saltado

• Beef tenderloin: is the best choice for a tender steak, but by all means use whatever beef steak you have on hand.
• Roma tomatoes: for this recipe, tomatoes are cut into wedges, so use Roma or beef tomatoes if possible. You can use halved grape tomatoes in a pinch.
• Bell pepper: I used green and yellow for color, but use red or any color bell peppers you have on hand.
• Red onion is a must. Of course you can use white or yellow onion, but for authenticity, red onion is the way to go.
• Soy sauce: for a healthier meal, use low-sodium if you can or gluten-free if you must. Coconut aminos can also be used as a gluten-free option.
• Red wine vinegar is the most authentic flavor-wise, but you can use apple cider vinegar as a substitute.
• Fresh Cilantro: there is no substitution for fresh cilantro. If you don’t have any, you can still make the dish, but the flavor will be slightly different.
• Avocado oil: I like using avocado oil for its healthier properties, but you can use olive or your favorite oil.

How to Make Peruvian Beef Stir Fry

1. Prep your veggies: cut the tomatoes and onions into wedges and julienne the bell peppers. Roughly chop the cilantro and set aside. 

2. Heat a large skillet over high heat and add ½ tablespoon oil. Once the oil is hot, add the beef strips. Season with salt and pepper. Make sure you don’t overcrowd the pan. Don’t touch the strips for about 2 minutes, flip and cook on the other side until brown as well. Transfer to a plate. Continue until all the strips are brown. They don’t have to be fully cooked.

3. Add ½ tablespoon of oil to the same skillet, reduce the heat to medium-high, and saute the onions and bell peppers until soft, about 2 minutes. Pour in the soy sauce, water, red wine vinegar, and add the tomato wedges and chopped cilantro. Reduce the heat to medium-low and cook until the tomatoes are soft, about 5 minutes.

4. Return the beef strips to the skillet, season with salt and pepper, and cook for about 2 minutes until the beef is cooked through. Serve over freshly cooked white rice or alongside French fries.

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• Serve Lomo Saltado over freshly cooked rice or French fries!

TIPS to Make the Best Peruvian Lomo Saltado:

• Make sure the skillet and oil are very hot before adding the beef strips. If the skillet and oil are not hot enough, the beef will just cook without browning and developing its best flavor. 

• Season the beef with salt and pepper before browning, then check the seasoning at the very end and add more salt if needed. Remember that soy sauce is fairly salted.

• Overcrowding the skillet won’t let the beef strips brown properly. Make sure you brown them in batches if your skillet is not large enough to hold them all in one layer.

• Don’t cut the onions in thin strips, this dish is made with thick onion wedges.

• For tender stir fry beef, you need it to be a bit pink in the middle. Don’t overcook it.

• You can always add more soy sauce or vinegar until the sauce reaches your desired flavor!