Lomo Saltado: Peruvian Beef and Potato Stir-Fry

Lomo saltado recipe

The Spruce Eats/Teena Agnel

Prep: 60 mins
Cook: 25 mins
Total: 85 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
1680 Calories
161g Fat
38g Carbs
28g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 1680
% Daily Value*
Total Fat 161g 206%
Saturated Fat 13g 65%
Cholesterol 68mg 23%
Sodium 540mg 23%
Total Carbohydrate 38g 14%
Dietary Fiber 5g 19%
Protein 28g
Calcium 91mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Chinese-Peruvian recipe, known as lomo saltado, breaks the unwritten rule that French fries should not be part of a stir-fry. It's also uncommon to find rice and potatoes served in the same dish. However, this rule-breaking meal is fantastic and one of the most popular dishes in Peruvian cuisine.

Lomo saltado is a wonderful fusion of Peruvian and Asian flavors. The beef tenderloin and vegetables are seasoned with both soy sauce and yellow aji chile peppers to create a memorable meal. And it really is a meal by itself, especially if you serve it with rice, because the starches are sure to fill you up. 


  • 1 1/2 pounds potatoes (yellow, or 1 pound frozen French fries)
  • 1 pound beef tenderloin
  • 2 cloves garlic
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 red onions (sliced thinly into slivers)
  • 1/2 hot yellow pepper (or to taste, minced)
  • 2 tablespoons vinegar
  • 3 tablespoons soy sauce
  • 2 red peppers (sliced into thin strips)
  • 2 plum tomatoes (sliced into thin strips)
  • 4 cups vegetable oil (or amount needed for frying)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for lomo saltado stir fried beef potatoes
    The Spruce Eats/Teena Agnel
  2. Peel and cut potatoes into 1/2-inch thick French fries and place in ice water. Set aside.

    Cut potatoes
    The Spruce Eats/Teena Agnel
  3. Cut beef into thin 1/2-inch strips.

    Cut beef
    The Spruce Eats/Teena Agnel
  4. Peel and mash the garlic cloves.

    Peel and mash garlic
    The Spruce Eats/Teena Agnel
  5. In a skillet, heat the vegetable oil over medium-high heat. Sauté the garlic in the cumin for 1 minute.

    The Spruce Eats/Teena Agnel
  6. Add beef to the skillet and cook, turning often, until browned on all sides.

    Add beef to skillet
    The Spruce Eats/Teena Agnel
  7. Remove the beef from the heat and season it with salt and freshly ground black pepper. Set aside.

    Remove beef from heat
    The Spruce Eats/Teena Agnel
  8. Using the same pan, add the onions and the minced hot pepper and cook 5 to 6 minutes or until the onions are soft and fragrant. Add a little more vegetable oil if needed.

    Add onions
    The Spruce Eats/Teena Agnel
  9. Add the vinegar, soy sauce, red peppers, and tomatoes, and cook for 2 to 3 minutes. Remove from heat.

    Add soy sauce and vinegar
    The Spruce Eats/Teena Agnel
  10. In a separate pan, bring several inches of vegetable oil to 350 F over medium heat. Remove fries from the water and pat dry. Fry the potatoes in the oil until golden.

    Bring inches of vegetable oil to boil
    The Spruce Eats/Teena Agnel
  11. Drain the fries on paper towels and season them with salt and pepper to taste.

    Drain the fries
    The Spruce Eats/Teena Agnel
  12. Add the beef to the pan with the onions and peppers and keep warm until ready to serve.

    Add the beef to the pan
    The Spruce Eats/Teena Agnel
  13. Just before serving, add the French fries to the stir-fry.

    Add french fries
    The Spruce Eats/Teena Agnel
  14. Serve with rice and enjoy!

    Serve with rice
    The Spruce Eats/Teena Agnel


  • The recipe is easy and a perfect introduction to stir-fry. It can also be made with frozen french fries to make it a quick midweek meal.