Lomo Saltado (Peruvian Steak and Potato Stir-Fry)


Lomo Saltado is a classic Chinese-Peruvian dish of sliced steak stir-fried with onions, tomatoes, peppers (traditionally ají amarillos, but we used pickled jalapeños in this version), and French fries. It's popular all over Peru, especially at chifa restaurants, which feature Chinese dishes prepared with Peruvian ingredients. These hybrid dishes developed after Chinese laborers immigrated to Peru in the 19th century to work in mines and to build railroads. Serve lomo saltado on its own or with rice.

Peruvian Steak and Potato Stir-Fry
Photo: © Kate Mathis
Total Time:
35 mins


  • 1/4 cup extra-virgin olive oil

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 garlic clove, minced

  • Salt and freshly ground pepper

  • 1 pound skirt steak

  • 1 red onion, halved and slivered

  • Vegetable oil, for frying

  • 8 ounces frozen french fries

  • 1/4 cup sliced pickled jalapeños

  • 1 large tomato, chopped

  • 1/4 cup cilantro

  • Hot sauce, for serving


  1. In a large bowl, combine the olive oil, cumin, coriander, garlic and a generous pinch each of salt and pepper. Cut the steak into 4-inch pieces; slice the steaks across the grain 1/2 inch thick and add to the bowl along with the onion. Let marinate for 10 minutes.

  2. Meanwhile, in a large skillet, heat 1/2 inch of oil until shimmering. Add the french fries and fry over high heat until golden and crisp, about 3 minutes; drain on paper towels.

  3. Heat a large griddle until very hot. Add the steak and onion along with the pickled jalapeños and stir-fry over high heat until the meat and onion are cooked through and lightly charred, 3 to 4 minutes. Add the tomato and cook until softened and beginning to char, about 1 minute. Add the french fries and cilantro and flip with a spatula to combine. Serve right away with hot sauce.

Suggested Pairing

Full-bodied Zinfandel.

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