I’m always a fan of super easy one-dish dinners, and this Peruvian Stir Fry 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.
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. :)
Peruvian Stir Fry (Lomo Saltado)
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.
Ingredients
For the oven fries
For the steak (on the stovetop)
- 2 tablespoons olive oil, divided
- 1 pound steak, sirloin, filet, or similar, cut into 1" strips
- salt and pepper, to taste
- 1 red onion, thinly sliced
- 1 red or yellow bell pepper, thinly sliced
- 2 portabello mushroom caps, sliced
- 1 medium tomato, thinly sliced
- 3 cloves garlic, minced
- 1 serrano pepper, or jalapeno, seeded and minced
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tablespoons white wine vinegar
- 1 handful fresh cilantro leaves
Instructions
For the oven fries
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Preheat oven to 425 degrees F.
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Slice the potatoes into fries, about 1/2" thick and 3" long. Toss with the olive oil and salt, and bake until tender when pierced with a fork, 25 to 30 minutes. Before taking them out, turn on the broiler for 1 minute to brown them at the end.
For the steak (on the stovetop)
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In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the steak slices, season with salt and pepper, and cook until brown on the outside and pink in the middle, 4 to 5 minutes. Remove from pan and set aside.
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Add the remaining olive oil to the pan and add in the sliced onion, pepper, mushroom, tomato, garlic, and hot pepper. Cook until the veggies are soft and the tomato has released its juices, 5 to 6 minutes.
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Pour in the soy sauce, water, and vinegar, and bring to a boil. Turn the heat down to a simmer and put the steak back in along with the fresh cilantro, and stir to combine. Spoon over the oven fries and serve.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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Peanut Butter Banana Stuffed French Toast
Wow! So tasty! Easy to make. Yum, thanks for this recipe!!
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.
Glad to hear it worked out for the whole family. – Nicole
Great Dish, a Classic of Peru! Now just add some delicious guinepig… jk
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!