There are dinners that simply feed you, and then there are dinners that transport you. This Peruvian Lomo Saltado Bowl is the latter. It’s a dish that whispers of bustling Lima street corners, where the sizzle of beef and the perfume of soy sauce and vinegar mingle in the evening air. I first tasted it on a rainy night in Miraflores, and I’ve been chasing that warmth ever since.
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This isn’t just a stir-fry; it’s a beautiful marriage of cultures—Chinese techniques meeting Peruvian ingredients, creating something entirely new. The secret lies in the balance: the savory umami of soy, the bright tang of vinegar, the sweetness of tomatoes, and the satisfying crunch of golden fries. Every bite is a little celebration.
So, are you ready to bring a piece of Peru to your kitchen? Let’s cook with love and intention.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) sirloin steak, thinly sliced
Thinly sliced against the grain ensures tenderness. Substitute with flank steak or chicken breast if preferred.
2 tablespoons (30ml) soy sauce
Use low-sodium soy sauce to control saltiness. Tamari works for gluten-free.
1 tablespoon (15ml) red wine vinegar
Adds bright acidity; substitute with white wine vinegar or apple cider vinegar.
1 teaspoon (5ml) aji amarillo paste
Peruvian yellow chili paste gives authentic heat. Substitute with 1/2 teaspoon of habanero or serrano chili.
2 cloves garlic, minced
Fresh garlic is key; pre-minced works in a pinch.
1 red onion, cut into wedges
Red onion is sweeter and holds shape; use white onion if needed.
2 tomatoes, cut into wedges
Ripe but firm tomatoes hold their shape. Cherry tomatoes also work well.
1/2 cup (120ml) beef broth
Adds depth; use chicken broth or water if needed.
2 tablespoons (30ml) vegetable oil, divided
Use a high smoke-point oil like canola or grapeseed for searing.
1 lb (450g) frozen french fries, baked or air-fried
Crispy fries are essential; bake according to package instructions for best results.
1/4 cup (15g) fresh cilantro, chopped
Adds freshness; flat-leaf parsley is a good substitute.
Tips & Tricks
- Slice the steak thinly against the grain for maximum tenderness. Freeze for 15 minutes to make slicing easier.
- Don't overcrowd the pan when searing the beef—work in batches to get a nice brown crust.
- Add the tomatoes at the very end so they soften slightly but don't turn to mush.
- For extra crispy fries, toss them with a little cornstarch before baking.
Pro Tips
Step-by-Step Instructions
1. Prep the Steak
Pat the steak dry and season with a pinch of salt and pepper. Slice thinly against the grain into 1/4-inch strips. Freeze for 15 minutes if time allows for easier slicing.
2. Cook the Fries
Bake or air-fry the frozen fries according to package directions until golden and crispy, about 15-20 minutes at 425°F (220°C). Keep warm.
3. Make the Sauce
In a small bowl, whisk together soy sauce, red wine vinegar, aji amarillo paste, and garlic. Set aside.
4. Sear the Beef
Heat 1 tablespoon of oil in a large skillet or wok over high heat until shimmering. Add the beef in a single layer and sear undisturbed for 2-3 minutes until browned. Flip and cook for 1-2 minutes more. Remove beef to a plate.
5. Sauté the Onions
Reduce heat to medium-high, add the remaining oil, and sauté the onion wedges for 2-3 minutes until they start to soften and get charred at the edges.
6. Add Tomatoes
Add the tomato wedges and cook for 1-2 minutes, just until they begin to soften but still hold their shape.
7. Combine Everything
Return the beef to the pan. Pour in the sauce and beef broth. Stir-fry for 2-3 minutes, scraping up any browned bits, until the sauce thickens slightly and coats the beef and vegetables.
8. Assemble the Bowl
Divide the crispy fries between bowls. Top with the lomo saltado mixture and garnish generously with fresh cilantro. Serve immediately.
Delicious Variations
Vegetarian
Swap steak for portobello mushrooms or extra-firm tofu, and use vegetable broth.
Chicken Lomo Saltado
Use chicken breast or thighs; adjust cooking time to ensure chicken is cooked through.
Spicy Kick
Add a chopped fresh rocoto pepper or extra aji amarillo paste for more heat.
How to Store Peruvian Lomo Saltado Bowl
Refrigerator
Store leftovers in an airtight container for up to 3 days. Keep the fries separate to maintain crispness.
Freezer
Freeze the lomo saltado (without fries) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat in a skillet over medium heat until warmed through, about 5 minutes. For fries, reheat in the oven at 400°F (200°C) for 5-7 minutes to restore crispiness.
Frequently Asked Questions
Q: What is lomo saltado?
Lomo saltado is a classic Peruvian stir-fry dish made with marinated strips of sirloin, onions, tomatoes, and french fries, seasoned with soy sauce and vinegar. It's a fusion of Chinese and Peruvian cuisines, often served with rice.
Q: Can I use a different cut of beef?
Yes, you can use flank steak, ribeye, or even chicken or shrimp for a variation. Just adjust cooking times accordingly and slice thinly against the grain for tenderness.
Q: What can I substitute for aji amarillo paste?
Aji amarillo paste can be hard to find. You can substitute with a mixture of 1 teaspoon of yellow curry powder and 1/2 teaspoon of sriracha, or use a finely minced habanero or serrano pepper (use less for heat).
Q: How do I make this dish gluten-free?
To make it gluten-free, use tamari or coconut aminos instead of soy sauce, and ensure your beef broth is gluten-free. Also, check that your fries are gluten-free (most are, but verify).
Q: Can I make lomo saltado ahead of time?
Yes, you can prepare the stir-fry up to 2 days ahead and store it in the fridge. When ready to serve, reheat and add freshly cooked fries to maintain crispness.
If you try this Lomo Saltado Bowl, I'd love to hear how it turns out! Share your experience in the comments below or tag me in your photos. Until next time, nurture with intention.
Peruvian Lomo Saltado Bowl
Savor juicy steak, crispy fries, and tangy tomatoes in this vibrant Peruvian Lomo Saltado Bowl—a quick weeknight fiesta.
🧂 Ingredients
- 1 lb (450g) sirloin steak, thinly sliced
- 2 tablespoons (30ml) soy sauce
- 1 tablespoon (15ml) red wine vinegar
- 1 teaspoon (5ml) aji amarillo paste
- 2 cloves garlic, minced
- 1 red onion, cut into wedges
- 2 tomatoes, cut into wedges
- 1/2 cup (120ml) beef broth
- 2 tablespoons (30ml) vegetable oil, divided
- 1 lb (450g) frozen french fries, baked or air-fried
- 1/4 cup (15g) fresh cilantro, chopped
📋 Instructions
- 1Prep the Steak — Pat the steak dry and season with a pinch of salt and pepper. Slice thinly against the grain into 1/4-inch strips. Freeze for 15 minutes if time allows for easier slicing.
- 2Cook the Fries — Bake or air-fry the frozen fries according to package directions until golden and crispy, about 15-20 minutes at 425°F (220°C). Keep warm.
- 3Make the Sauce — In a small bowl, whisk together soy sauce, red wine vinegar, aji amarillo paste, and garlic. Set aside.
- 4Sear the Beef — Heat 1 tablespoon of oil in a large skillet or wok over high heat until shimmering. Add the beef in a single layer and sear undisturbed for 2-3 minutes until browned. Flip and cook for 1-2 minutes more. Remove beef to a plate.
- 5Sauté the Onions — Reduce heat to medium-high, add the remaining oil, and sauté the onion wedges for 2-3 minutes until they start to soften and get charred at the edges.
- 6Add Tomatoes — Add the tomato wedges and cook for 1-2 minutes, just until they begin to soften but still hold their shape.
- 7Combine Everything — Return the beef to the pan. Pour in the sauce and beef broth. Stir-fry for 2-3 minutes, scraping up any browned bits, until the sauce thickens slightly and coats the beef and vegetables.
- 8Assemble the Bowl — Divide the crispy fries between bowls. Top with the lomo saltado mixture and garnish generously with fresh cilantro. Serve immediately.
Aisha writes about parenting and child development, emphasizing mindful and gentle approaches. She shares observations and strategies for fostering emotional intelligence and resilience in kids.
