Smoky Peruvian Lomo Saltado: Authentic Wok-Seared Stir-Fry Tips, FAQ & printable recipe

Tips for success

To achieve the best results, use a high-smoke-point oil such as grapeseed or avocado oil. These oils can withstand the extreme heat required for wok-searing without burning or imparting an acrid taste to the dish.

Avoid using butter or extra-virgin olive oil, as they will burn long before the wok reaches the necessary temperature for a proper sear.

The texture of the fries is a defining feature of this dish. If you are using frozen fries, bake or air-fry them until they are extra crispy before incorporating them into the stir-fry.

This extra crispiness ensures they hold their shape and provide a satisfying crunch against the tender beef and sauce, even after being tossed in the wok with the liquids.

Variations

• Chicken Saltado: Replace the beef sirloin with chicken breast or thigh strips. Sear the chicken until it reaches an internal temperature of 165°F (74°C) and proceed with the recipe as instructed, ensuring the chicken remains juicy.
• Vegetarian Saltado: Substitute the beef with thick slices of portobello mushrooms or extra-firm tofu. Sear the mushrooms until they are deeply browned and caramelized for a savory, meaty texture that absorbs the sauce perfectly.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 2 days.

Reheat

Reheat in a hot wok or skillet over medium-high heat for 1 to 2 minutes, stirring constantly until hot. Avoid the microwave to keep fries from turning soggy.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Be aware that the fries will soften significantly upon storage, so this dish is best enjoyed immediately after cooking.

If you anticipate having leftovers, consider serving the sauce and stir-fry over fresh fries rather than mixing them all together during the final step of the cooking process.

You can prepare the sauce and cut all the vegetables and beef in advance. Keep the beef, vegetables, and sauce in separate containers in the refrigerator until you are ready to cook. This preparation will allow you to assemble the final dish in minutes when you are ready to serve, ensuring the best possible texture and flavor for your meal.

Serving ideas

Serve the lomo saltado immediately while it is piping hot from the wok. The contrast between the smoky, charred beef and the tangy, glossy sauce is most pronounced when the dish is fresh. Plating it in a wide bowl allows the fries to sit at the base, absorbing any excess sauce that drips down from the beef and vegetable stir-fry.

Garnish generously with freshly chopped cilantro to add a bright, herbal note that cuts through the richness of the sauce. For those who enjoy extra heat, a side of sliced fresh chili peppers or a dollop of additional aji amarillo paste can be provided.

Pair this dish with a side of steamed white rice if desired, although the fries themselves provide enough starch for a satisfying meal.

Frequently asked questions

Recipe card

Smoky Peruvian Lomo Saltado: Authentic Wok-Seared Stir-Fry

Prep 15 minCook 10 minRest 5 minTotal 30 minServes 4

Ingredients

• 1.5 lb beef sirloin, cut into thick strips
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/4 cup soy sauce
• 2 tbsp red wine vinegar
• 1 tbsp oyster sauce
• 1 tbsp aji amarillo paste
• 1 large red onion, cut into wedges
• 2 medium Roma tomatoes, wedged
• 2 cups crispy french fries, prepared
• 2 tbsp fresh cilantro, chopped

Instructions

1. Place the sliced beef sirloin into a bowl. Add the ground cumin and garlic powder, tossing thoroughly to ensure every strip is evenly coated. Let the seasoned beef rest in the refrigerator for 15 minutes before cooking to allow the flavors to penetrate the meat fibers.
2. In a small mixing bowl, combine the soy sauce, red wine vinegar, oyster sauce, and aji amarillo paste. Whisk vigorously until the paste is fully incorporated into the liquids, creating a uniform, tangy, and savory sauce base. Set this aside near the stove for easy access during the high-heat stir-fry phase.
3. Heat your wok over high heat until it begins to smoke. Add the seasoned beef strips in a single layer. Sear the meat for 2 to 3 minutes, moving it only when a deep char forms on the surface. Ensure the beef reaches an internal temperature of at least 145°F (63°C). Remove the beef from the wok and let it rest for 3 minutes before proceeding.
4. Return the wok to high heat. Add the red onion wedges and Roma tomato wedges, tossing them constantly for about 60 seconds. You want the vegetables to blister and soften slightly while retaining a crisp bite. The high heat will create a smoky aroma characteristic of professional stir-fry cooking.
5. Add the seared beef back into the wok with the vegetables. Pour the prepared sauce over the mixture, deglazing the bottom of the wok. Toss rapidly for 30 seconds to coat everything in the glossy, savory reduction. Immediately fold in the crispy french fries to absorb the sauce without losing their crunch, then garnish with fresh cilantro and serve.

Contains: gluten, fish, soy, sulfites, mollusks

Estimated nutrition per serving

Calories

520

Protein

32.5 g

Carbohydrates

42 g

Fat

26 g

Fiber

3.5 g

Sugar

6 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.