Authentic Lomo Saltado Recipe

I find that many stir-fry recipes deliver a quick meal, but few create a truly memorable experience like an authentic lomo saltado recipe.

This classic Peruvian dish brings together tender marinated beef, crispy fries, and fresh vegetables in a rich, flavorful sauce that’s truly unique. While a traditional lomo saltado is delicious, this version elevates the experience with a smoky red pepper glaze, adding a layer of depth perfect for family-friendly weeknight dinners or special occasions.

You’ll achieve a restaurant-quality dish in your own kitchen, where the combination of high-protein beef and fresh ingredients results in a healthy and satisfying option. The perfect balance of savory and tangy notes is key to a truly authentic lomo saltado recipe.

When I make this at home, I always double the glaze recipe because my kids love pouring extra over their rice; it’s a foolproof way to make sure everyone cleans their plate.

Ingredients

• Beef Sirloin or Tenderloin (680 g / 1.5 lb)
  For the best texture in this authentic lomo saltado recipe, choose sirloin or tenderloin and cut it into strips about 1 cm (0.4 inch) thick. These cuts sear quickly on high heat without becoming tough.
• Marinade Ingredients
  60 mL (1/4 cup) alcohol-free soy sauce and 30 mL (2 tbsp) white vinegar. The soy sauce provides savory depth, while the vinegar adds the essential acidic tang that cuts through the richness. Add 5 g (1 tsp) ground cumin and 2 g (1/2 tsp) black pepper for the aromatic foundation of the Peruvian seasoning.
• Russet Potatoes (2 large, approx. 700 g / 1.5 lb)
  Peeled and cut into fries, approximately 1 cm (0.4 inch) thick. Russets deliver crispy exteriors and soft, fluffy insides for classic lomo saltado fries.
• Stir-fry Vegetables
  1 large red onion, cut into wedges, and 2 medium tomatoes, also cut into wedges. These vegetables retain a pleasant bite that contrasts the tender beef.
• Ají Amarillo Paste (15 g / 1 tbsp)
  This paste provides the essential fruity and slightly spicy flavor that defines authentic lomo saltado.
• Glaze Ingredients
  1 large red bell pepper (roasted for sweetness and body), 2-3 dried ají panca pods (or 30 g / 2 tbsp ají panca paste) for smoky flavor, 2 cloves garlic, 15 mL (1 tbsp) olive oil, and 30-45 mL (2-3 tbsp) vegetable broth or water. If using dried ají panca pods, rehydrate them first.
• Cooking Oils
  120 mL (1/2 cup) vegetable oil for frying potatoes, and 45 mL (3 tbsp) vegetable oil for stir-frying beef. Use a high-smoke point oil like canola or grapeseed oil for best results.
• Fresh Cilantro (30 g / 1/2 cup, plus extra for garnish)
  Finely chop for stirring into the finished stir-fry for fresh, herbal notes.
• For Serving
  Cooked white rice. A must-have for soaking up the delicious, glossy sauce from the stir-fry.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Prepare the Smoky Roasted Red Pepper & Ají Panca Glaze
   Preheat the oven to 200°C (400°F). Place the red bell pepper and dried ají panca pods (if using dried) on a baking sheet and roast for 20-25 minutes, or until softened and lightly charred. If using dried ají panca pods, rehydrate them in hot water for 15 minutes first, then drain thoroughly.
   Transfer the roasted ingredients, garlic, olive oil, and 30 mL (2 tbsp) of broth to a blender. Blend until perfectly smooth, adding more broth or water as needed to achieve a thick consistency. Set aside.
2. Marinate the Beef Strips
   In a medium bowl, combine the beef strips with 60 mL (1/4 cup) soy sauce, 30 mL (2 tbsp) white vinegar, 5 g (1 tsp) cumin, and 2 g (1/2 tsp) black pepper. Toss everything together until the beef is evenly coated in the marinade. Allow the high-protein beef to marinate at room temperature for at least 15 minutes while you prepare other ingredients.
3. Fry the Potatoes
   Heat 120 mL (1/2 cup) vegetable oil in a large, heavy-bottomed pan or deep skillet over medium-high heat. Carefully add the potato fries in a single layer, ensuring not to overcrowd the pan; work in batches if necessary.
   Fry for 5-7 minutes per batch, turning occasionally, until golden brown and crispy on all sides. Remove with a slotted spoon to a paper towel-lined plate and season immediately with salt. If the potatoes are soaking up too much oil before browning, increase the heat slightly to prevent sogginess.
4. Sear the Beef in Batches
   Heat 45 mL (3 tbsp) vegetable oil in a large wok or skillet over high heat until shimmering and almost smoking. Add about half of the marinated beef in a single layer to the wok and sear quickly for 1-2 minutes per side until nicely browned and caramelized.
   Remove the seared beef to a clean plate and repeat with the remaining beef, ensuring the pan stays hot to sear, not steam, the meat.
5. Stir-fry Vegetables and Combine
   To the same wok, add the red onion wedges and sauté for 1-2 minutes until they begin to soften but still maintain a slight bite. Add the tomato wedges and ají amarillo paste, stirring continually for another minute to allow the flavors to combine.
   Return all seared beef to the wok and pour in the prepared Smoky Roasted Red Pepper Glaze.
6. Finish and Serve Immediately
   Stir everything together vigorously for 1-2 minutes, allowing the glaze to coat the beef and vegetables completely and create a beautiful, glossy sheen.
   Stir in the 30 g (1/2 cup) of chopped fresh cilantro and remove the wok from the heat immediately to avoid overcooking the beef.
7. Serving an Authentic Lomo Saltado Recipe
   Serve immediately by arranging a mound of cooked white rice on a plate. Spoon the authentic lomo saltado stir-fry next to the rice, ensuring the glossy sauce covers the beef and vegetables.
   Stack the golden-brown fries alongside. Finish with a final drizzle of the glaze and fresh cilantro garnish.

Tips for Mastering Lomo Saltado Stir-fry Technique

Lomo saltado relies on a precise stir-fry technique to create the signature flavor and texture. Follow these tips to ensure your beef is tender and your vegetables retain their crisp bite.

Don’t Overcrowd the Wok

Searing the beef in batches is crucial for achieving that signature caramelized crust. If you overcrowd the wok, the temperature drops rapidly, causing the meat to steam instead of sear. This results in gray, tough beef and prevents the formation of the rich flavor base that defines an authentic lomo saltado recipe.

High Heat for Searing

Use high heat (the pan should be almost smoking) to ensure a rapid sear. This technique locks in the juices quickly and creates the essential smoky flavor (Wok Hei) characteristic of the best lomo saltado. I’ve found that a well-seasoned cast-iron skillet works just as well as a wok for getting the high heat right, especially on my small gas range.

The Vinegar and Soy Sauce Balance

The white vinegar in the marinade is essential for cutting through the richness of the stir-fry. It provides the necessary acidic punch that balances the savory soy sauce and rich beef flavors, creating the perfectly complex sauce for this dish.

Understanding the Authentic Glaze and Ají Panca Flavor

The key to this version of the authentic lomo saltado recipe lies in the roasted red pepper glaze, which deepens the flavor profile beyond a standard stir-fry. The combination of ingredients creates a sophisticated, family-friendly sauce.

Why Roast the Red Pepper and Ají Panca?

Roasting sweetens the red pepper and deepens the smoky flavor of the ají panca. This creates a richer, more complex base for the sauce compared to just using fresh ingredients. The roasting step enhances the authenticity of the lomo saltado by building layered flavors.

What is Ají Panca?

Ají panca is a Peruvian chili pepper known for its mild heat and distinct smoky, fruity flavor. It contributes a deep red color and complexity to the dish without overwhelming spice. It is a key ingredient for many authentic Peruvian dishes.

The Role of Ají Amarillo Paste

Ají amarillo paste adds a bright, fruity component that balances the deep flavors of the roasted glaze. This combination of sweet, smoky, and bright notes is a key characteristic of authentic Peruvian cuisine and elevates the overall flavor profile.

FAQs (Frequently Asked Questions)

What kind of beef works best for lomo saltado?

Sirloin or tenderloin are ideal because they cook quickly at high heat without becoming tough. Skirt steak or flank steak also work well, but remember to cut them thinly and against the grain to ensure tenderness in every bite.

Can I make this dish ahead of time?

Lomo saltado is best served immediately because the fries and vegetables lose texture quickly when stored with the sauce. However, you can prepare the Smoky Roasted Glaze and chop all the vegetables up to one day in advance for a quick weeknight assembly.

What can I use instead of ají amarillo paste?

If you cannot find ají amarillo paste, you can substitute it with a combination of a small amount of habanero or scotch bonnet pepper for heat and a red bell pepper puree for body. The flavor profile will differ slightly, but it still delivers a delicious result for your family dinner.

How do I keep the fries crispy when serving?

To prevent soggy fries, do not add them directly into the stir-fry sauce. Serve the fries alongside the stir-fry, allowing each person to mix them in just before eating. I find this method keeps the contrast between crispy fries and tender beef perfect.

Can I make this without a wok?

Yes, a large, heavy-bottomed skillet or cast iron pan will also work well. The key is to ensure the pan gets very hot and to cook in smaller batches to maintain the high searing temperature necessary for this authentic lomo saltado recipe.

Is this recipe family-friendly for kids?

Yes, ají panca has very mild heat. If you are concerned about any spice, you can reduce the amount of ají amarillo paste or omit it entirely when preparing this authentic lomo saltado recipe for children, though this will change the traditional flavor profile.

Conclusion

This authentic lomo saltado recipe takes the classic Peruvian stir-fry to a new level by incorporating a rich, smoky red pepper glaze. The extra effort of preparing the glaze creates a deep, complex sauce that beautifully coats the tender beef and fresh vegetables, making every bite satisfying. Save this recipe for a hearty, healthy weeknight dinner that will become a new family favorite.

Print