I’m always a fan of super easy one-dish dinners, and this Peruvian Stir Fry (Lomo Saltado) recipe is a new favorite at our house. It all started when my 15-year-old daughter came home from Spanish class (you know, back when in-person school was a thing) and said that each student had to make an authentic dish to share with the class. Really hard to imagine something like that happening now … oh, how I miss normal life!
Anyway, she spent a great deal of time making and remaking a Peruvian classic, Lomo Saltado; she had me buy the steaks and everything, just to (at the last minute) decide she was going to make a dessert instead. Raise your hand if you love your teen, LOL.
This is a great recipe! Easy to do with basic ingredients and a crowd pleaser. The whole family loves it!
In the end, the dessert was probably a better idea when it came to transporting it and offering something everyone in the class would surely like. But, we liked her Lomo Saltado so much that I decided to make it a few more times, modify it a bit further, and share the end result here. It’s super yummy (and easy!), and will definitely satisfy any “meat and potato” lovers in your house. :)
What Does Lomo Saltado Mean?
It translates into “stir-fried beef”. It was actually created by Chinese cooks in Peru back in the first half of the twentieth century!
Best Meat to Use
Look for either sirloin, filet, or something similar.
What to Serve with Lomo Saltado
If you want to keep it as traditional as possible like we did, serve it with a side of french fries!