Peruvian Stir Fry (Lomo Saltado)

6 Reviews / 5 Average
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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.

Peruvian Stir Fry (Lomo Saltado) on 100 Days of Real Food

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) on 100 Days of Real Food

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.
6 Reviews / 5 Average
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Print Recipe
Servings: 4


For the oven fries

  • 1 1/2 pounds Yukon gold potatoes or baking potatoes, about 3 potatoes
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt

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 use Tamari or Coconut Aminos for gluten-free
  • 1/4 cup water
  • 2 tablespoons white wine vinegar
  • 1 handful fresh cilantro leaves


For the oven fries

  • Preheat oven to 425 degrees F.
  • 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)

  • 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.
  • 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.
  • 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.


We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Peruvian Stir Fry (Lomo Saltado)
Amount Per Serving
Calories 509 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 9g56%
Cholesterol 69mg23%
Sodium 1047mg46%
Potassium 1386mg40%
Carbohydrates 39g13%
Fiber 6g25%
Sugar 6g7%
Protein 29g58%
Vitamin A 1286IU26%
Vitamin C 79mg96%
Calcium 45mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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10 thoughts on “Peruvian Stir Fry (Lomo Saltado)”

  1. 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.

  2. 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!

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