Peruvian Lomo Saltado

Lomo Saltado is one of Peru’s most iconic dishes, and the first time you take a bite, you understand exactly why. It’s savory, slightly tangy, a little smoky from the high heat, and layered with texture from tender steak, juicy tomatoes, crisp onions, and fries tossed right into the pan.

This dish reflects Peru’s incredible fusion cuisine, especially Chinese-Peruvian (Chifa) influence. You get soy sauce in a Latin dish, fries meeting rice on the same plate, and everything cooked hot and fast like a stir fry. It’s comforting but vibrant at the same time.

And I always make mine in a wok. It’s truly the best way to cook Lomo Saltado. The curved surface keeps the heat concentrated, makes tossing effortless, and gives you that slight smoky char that defines this dish. If you have a wok, use it. If not, use the largest heavy skillet you own and get it very hot.

Let’s walk through it step-by-step so you get that authentic texture and flavor.

Start with the Aji Verde

Make the green sauce first so it has time to chill and develop flavor.

Blend everything until completely smooth and creamy. You’re looking for a vibrant green color and a silky consistency that’s thick but still spoonable. Once blended, transfer it to a bowl, cover, and refrigerate.

That cool, creamy sauce against the hot steak later is what ties everything together. It adds brightness, a little heat, and richness without overpowering the dish.

TIPS:

• Leave some jalapeño seeds in for more heat.
• Add a splash of water if you want it slightly thinner.
• Taste and adjust lime at the end for brightness.

Slice the Steak the Right Way

Slice the steak thinly and always against the grain. This is non-negotiable for tenderness. Cutting against the grain shortens the muscle fibers and keeps each bite tender instead of chewy.

Toss the steak with the seasoning mixture and let it sit briefly. The baking soda helps tenderize the meat and the cornstarch creates that crispy coating and beautiful browning after cooking.

• Sirloin or tenderloin work best but flank steak works too — just slice very thin.
• If your steak pieces are too thick, they won’t cook quickly enough in a stir fry.

High Heat in a Wok

Heat your wok over high heat until it’s very hot before adding oil. When the oil shimmers, add the steak in a single layer. Let it sear undisturbed for a minute or two. This is how you develop deep caramelization. The wok allows you to toss quickly while keeping intense heat.

You’re looking for:

• Deep brown edges.
• Slight char.
• Juicy centers.

Do not overcrowd the pan. If needed, cook in batches.

WHY THIS MATTERS:

• Overcrowding causes steaming.
• Steaming prevents browning.
• Browning builds flavor.

Once browned and cooked through, remove the steak. Don’t overcook it as it will be returned to the pan for a final mix at the end.

Build Flavor Fast

In that same hot wok, add the onions. Toss quickly over high heat. They should soften slightly but still keep their structure and bite. Some char is perfect. Add garlic and cook just until fragrant — about 20–30 seconds.

Pour in broth and scrape up the bottom of the wok to deglaze it. Those browned bits are concentrated flavor.

TIPS:

• Keep everything moving.
• Don’t lower the heat.
• Onions should still have texture.

Tomatoes at the Right Moment

Add the tomato wedges and cook briefly — about a minute. They should soften slightly but still hold their shape. You are not making a stew. You want fresh, juicy bursts throughout the dish.

COMMON MISTAKE: Overcooking tomatoes until they break down too much.

Bring It All Together

Return the steak to the wok. Add the soy sauce, aji amarillo, sugar, and vinegar directly into the pan. Toss everything together quickly over high heat so the sauce lightly reduces and coats everything. This happens fast — less than a minute.

You’ll know it’s ready when:

• The sauce looks glossy.
• It lightly clings to the steak.
• There’s no excess liquid pooling at the bottom.

Turn off the heat and fold in fries and chopped cilantro for freshness.

The Fries (My Favorite Shortcut)

I just love using frozen fries for this. It keeps the recipe simple and consistent, and honestly, they get perfectly crispy.

I air fry them until golden and crisp before tossing them into the wok. It’s the easiest and best way to get that crispy exterior without dealing with deep frying.

WHY I LOVE THIS METHOD:

• No extra oil splatter.
• Super crispy texture.
• Consistent results every time.

Add the hot, crispy fries directly into the wok and gently toss. Some fries will absorb the sauce. Some will stay crisp. That contrast is exactly what makes Lomo Saltado so satisfying.

Variation:

• Serve fries on the side if you prefer maximum crispiness.
• Use homemade fries if you want to go fully traditional.

Where to Buy Aji Amarillo Paste

Aji amarillo paste is what gives this dish its authentic Peruvian flavor. It has a mild heat and slightly fruity taste that’s hard to replicate.

You can sometimes find it in larger local supermarkets, especially in the international foods aisle. Latin grocery stores almost always carry it, and that’s usually the best place to look.

If you can’t find it in stores near you, you can easily order it online — I’ll link the one I use here by Inca’s Food from Amazon.

TIPS:

• Check the ingredients — it should mainly contain aji amarillo peppers, not fillers.
• Once opened, store it in the fridge.
• A little goes a long way.

If you absolutely can’t find it, you can substitute with a mild chili paste, but the flavor won’t be exactly the same.

How to Serve

Serve immediately over warm white rice with aji verde on the side.

The rice soaks up the sauce. The steak stays tender. The onions keep bite. The tomatoes stay juicy. The fries add texture. The green sauce brings brightness and creaminess.

EXTRA TIPS FOR SUCCESS

• Use a wok for the best texture and heat control.
• Prep everything before you start cooking — this moves fast.
• Keep heat high from start to finish.
• Add tomatoes briefly.
• Toss fries at the very end.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a skillet or wok over medium heat. The fries will soften, but reheating in a pan or air fryer helps restore some texture.

You can prep the aji verde and slice the steak ahead of time, then cook everything fresh right before serving.

Craving More Steak? Try These Recipes Out!

• Beef and Broccoli
• Philly Cheesesteak Tacos
• Steak Sandwich
• Rainbow Rice with Steak and Peppers
• Crispy Fiery Beef

If you make this recipe, make sure to leave a comment below and let me know how it turns out — I love hearing from you! And if you snap a photo, don’t forget to tag me over on Instagram or TikTok so I can see your creations too.

You can also find this recipe and so many more on my Pinterest — perfect for saving to your board for later. And if you’re more of a visual learner, check out my YouTube channel, where I walk you through recipes step-by-step just like this one.