Peruvian Lomo Saltado
Lomo Saltado is a traditional Peruvian dish that is absolutely delicious and a carb lover's dream! Thinly sliced tender pieces of steak are cooked alongside tomatoes, onions, and the best part, French fries. It's then served with rice and a cilantro jalapeño sauce called aji verde. The marinade and sauce is packed with so much flavor and the best part is it comes together in less than 30 minutes!
Servings servings
Ingredients
STEAK
- 1 pound sirloin or tenderloin steak, sliced into thin strips against the grain
- 1 tablespoon olive oil
- 2 tablespoons cornstarch
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking soda
SAUCE & VEGETABLES
- 3 tablespoons neutral oil, divided (2 for steak, 1 for vegetables)
- 1/2 red onion, sliced into wedges
- 1/2 tablespoon minced garlic
- 3 tablespoons beef broth, for deglazing
- 3 Roma tomatoes, sliced into wedges
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons aji amarillo paste
- 1 tablespoon distilled white vinegar
- 1/2 teaspoon granulated white sugar
- 2 tablespoons finely chopped cilantro
- 3 ounces cooked French fries
AJI VERDE - GREEN SAUCE
- 1 large handful cilantro
- 2 jalapeños, seeds and stems removed
- 1/2 cup mayonnaise
- 2 tablespoons grated Parmesan
- 1 teaspoon minced garlic
- 1 teaspoon lime juice
- 1/4 teaspoon black pepper
OTHER
- Cooked white rice, for serving
Instructions
- Make the Aji Verde: Add cilantro, jalapeños, mayonnaise, Parmesan, minced garlic, lime juice, and black pepper to a blender. Blend until smooth and creamy. Transfer to a bowl, cover, and refrigerate until ready to serve.
- Prep Steak: Add sliced steak to a bowl. Drizzle with olive oil and toss. Add cornstarch, baking soda, smoked paprika, salt, cumin, oregano, and black pepper. Mix very well until evenly coated.
- Cook Steak: Heat 2 tablespoons neutral oil in a large skillet or wok over high heat. Add steak in a single layer. Let it sear undisturbed for 1–2 minutes to develop deep color, then toss and cook until browned but not overcooked. Remove from the pan and set aside.
- Cook Veggies: Add the remaining 1 tablespoon neutral oil to the same pan over high heat. Add red onion wedges and cook 2–3 minutes until slightly softened but still crisp with charred edges. Add minced garlic and cook about 30 seconds until fragrant.
- Pour in beef broth and scrape up any browned bits from the bottom of the pan.
- Add the tomato wedges and cook briefly, about 1 minute, just until they begin to soften but still hold their shape.
- Return the steak to the pan.
- Add soy sauce, aji amarillo paste, sugar, and distilled white vinegar directly to the pan. Toss everything together over high heat so the sauce coats the meat and reduces slightly.
- Turn off the heat and fold in chopped cilantro. Gently fold in hot, crispy French fries so they absorb some sauce while keeping texture.
- Serve immediately with warm white rice and aji verde on the side.
Notes
Q: What cut of beef is best for Lomo Saltado?
A: Sirloin or tenderloin works best because they’re tender and cook quickly. Just make sure to slice thinly against the grain for maximum tenderness. Q: Why use baking soda and cornstarch on the steak?
A: The baking soda tenderizes the meat while the cornstarch creates a silky coating that helps the beef brown beautifully and stay juicy. Q: Can I make this ahead of time?
A: It’s best served fresh since it’s a high-heat stir fry, but you can prep the steak and aji verde in advance. Store them separately in the fridge and cook just before serving. Q: Can I skip the fries?
A: Fries are traditional in Peruvian Lomo Saltado and get tossed right into the pan. If you prefer, you can serve them on the side to keep them extra crispy. Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat. The fries will soften, so reheating in a pan or air fryer helps bring back some texture.
A: Sirloin or tenderloin works best because they’re tender and cook quickly. Just make sure to slice thinly against the grain for maximum tenderness. Q: Why use baking soda and cornstarch on the steak?
A: The baking soda tenderizes the meat while the cornstarch creates a silky coating that helps the beef brown beautifully and stay juicy. Q: Can I make this ahead of time?
A: It’s best served fresh since it’s a high-heat stir fry, but you can prep the steak and aji verde in advance. Store them separately in the fridge and cook just before serving. Q: Can I skip the fries?
A: Fries are traditional in Peruvian Lomo Saltado and get tossed right into the pan. If you prefer, you can serve them on the side to keep them extra crispy. Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat. The fries will soften, so reheating in a pan or air fryer helps bring back some texture.
Did You Make This Recipe?
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