I've never been a big stir-fry guy, but when it comes to lomo saltado, I make an exception. First of all, it's Peruvian--and I love to eat anything Peruvian. But, it's also a stir-fry that features not only meat and vegetables, but also French fries. Serve with steamed white rice and garnish with cilantro, if so desired.


Recipe Summary

30 mins
20 mins
1 hr
1 hr 50 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Slice beef horizontally into 1/4-inch strips and transfer into a mixing bowl. Add 1 tablespoon of soy sauce, and the sugar. Mix well and place in the refrigerator for at least 1 hour; longer is fine.

  • Preheat an oven to 200 degrees F (90 degrees C). Line a sheet pan with a silicone liner (such as Silpat®).

  • Heat 2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add French fries and cook until golden and crisp, 5 to 7 minutes. Transfer to the prepared pan and place in the preheated oven to keep warm.

  • Heat 2 tablespoons olive oil in the same skillet over high heat until the oil begins to smoke. Sear the beef strips in 2 or 3 smaller batches, until browned but still pink in places, for 1 to 2 minutes per batch. You don't want to cook the meat all the way through, as it will finish cooking with the vegetables later. As each batch of beef is browned, transfer to a plate or bowl, and reserve.

  • Place the skillet back over high heat, and add remaining 2 tablespoons olive oil. Transfer in red onion, bell pepper, habanero, and green onion, along with a large pinch of salt. Cook, stirring, until the onions and peppers just begin to soften, 3 to 5 minutes.

  • Add garlic and ginger to the pan; cook and stir for 1 minute. Add tomato wedges and cook, stirring, until they begin to soften and start to release their juices, about 3 minutes. Add remaining 2 tablespoons of soy sauce, white vinegar, and the browned beef into the pan, along with any accumulated juices, and stir to combine.

  • Stir cilantro and crispy, cooked French fries into the pan, tossing everything to combine. Taste for salt and adjust if needed. Serve immediately.

Chef's Notes:

If you wanted to splurge, you could use a nicer cut of meat, such as a filet, New York strip, or skirt steak.

I like to use frozen, crinkle-cut fries, but any kind will do. You can serve the fries on the side of this dish to keep them from getting soggy, but I've heard that the real players always serve them in it.

Nutrition Facts

585 calories; protein 29.9g 60% DV; carbohydrates 41.7g 14% DV; fat 33.9g 52% DV; cholesterol 61.3mg 20% DV; sodium 1110.1mg 44% DV. Full Nutrition

Reviews (9)

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11 Ratings
  • 5 star values: 11
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Great dish, The mix of steak and potatoes and pepper in 1 bite is way better than I expected. It would be nice with some sort of sauce, between the potatoes and rice it was kinda dry. Read More
Rating: 5 stars
This is not how my Peruvian husband makes the dish, but I trust Chef John enough to know that it's probably just as good (if not better - sorry, amorcito!). I had to laugh when I saw the little carefully molded mound of rice - very Peruvian! And the carb on carb comment - spot on. After 10 years together I have gotten mi amor to just eat this dish with French fries. On the side, BTW. Finally, you can find aji amarillo in a paste at international markets, so do try, the flavor is wonderfully unique. Gracias, Chef Juanito! Read More
Rating: 5 stars
Serving in Latin America, this is a very well known cultural dish of Peru. It is one of the best ones that I know of! Usually when I ate it, the fries were either mixed or under the meat mix and never to the side. Usually you can find yellow peppers at any Spanish Market, but if you can't find those there is a paste that you can buy too that works really well. For the fries, I personally wouldn't use the crinkle cut because of how thick they are. How I usually ate it was with some normal fries. But it's all to taste and what you have. You always have to include the rice too. That is a must. Anyways, well done Chef John for another great recipe! A personal favorite for me! Read More
Rating: 5 stars
this recipe is fantastic! I made it just as recipe stated and it turned out perfect ! Thanks for a great recipe Chef Jon! Read More
Rating: 5 stars
I’ve actually eaten this in Peru and was pleased with the outcome. Read More
Rating: 5 stars
Absolutely delicious! Since my kids don't like spicy food, I substituted the habanero pepper for a sweet pepper. It still came out amazing! Read More
Rating: 5 stars
Super delicious. The hardest part was prepping. I could not find Sirloin steak at my grocery so had to use a difference type of beef that was sliced thinly and it worked amazingly well. Also only used orange peppers as I could not find the aji amarillo or habanero peppers. It still worked out well. Outside of prepping, the cooking time itself was real fast. So this is the type of meal I like to prepare - quick and delicious. Read More
Rating: 5 stars
Very tasty! I highly recommend using the largest pan you have (there's quite a lot of stuff to mix together in the end) and be sure it is non-stick so the fries don't get stuck on the bottom. But the recipe is excellent as is! Sweet, spicy, salty . . . and tasty. Thank you Chef John for another great recipe! Read More
Rating: 5 stars
Fantastic flavor! I followed the recipe exactly as written except I couldn’t find habanero pepper and used 2 Serrano. My family loved it. Will make again and probably add an extra pepper as we love spicy! Read More