Peruvian Stir Fry (Lomo Saltado)

7 Reviews / 5 Average
My daughter inspired me to make this classic Peruvian Stir Fry, Lomo Saltado, and we can't get enough of it! It will definitely satisfy any "meat and potato" lover in your house with the pan-seared steak and french fries!
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Peruvian Stir Fry (Lomo Saltado) on a bed of french fries on a white dinner plate.

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.

Featured Comment

This is a great recipe! Easy to do with basic ingredients and a crowd pleaser. The whole family loves it!
– Kendra Haynes

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!

Other Stir-Fry Recipes You Might Enjoy

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11 thoughts on “Peruvian Stir Fry (Lomo Saltado)”

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Recipe Rating




  1. 5 stars
    Just made this, and it was soooo good. Never knew soy sauce and white wine vinegar was the secret to absolutely amazing veg. 100% will make this again.

  2. 5 stars
    This was a hit with the whole family! We used half a serrano pepper to accommodate our kids’ palates, but otherwise made as instructed. Really good! Thank you.

      1. I hate being this person, but as I become more and more sensitive to gluten, I would like to point out that soy sauce typically has gluten so to keep this gluten-free you can suggest coconut aminos instead.

  3. This is one of my favorite dishes and your version was really good! I made a few changes out of convenience really. Used ribeye for the meat (took it out after browning so it didn’t overcook) because I had in freezer, used an Anaheim pepper to sub for jalepeno (for my son) and used frozen French fries (because I’m lazy) instead of fresh. Added a dash more soy and i had to cook a bit longer to get the onion a smidge softer. Really good, Lisa. I actually love the vinegar soy mixture. Thank you!