Peruvian Stir-Fry Steak

Lomo saltado is Peru's most iconic dish — a stir-fry born from the fusion of Chinese and Peruvian cooking traditions that arrived with 19th-century immigrants. Tender strips of beef sear in a screaming-hot wok alongside red onion, tomato, and smoky aji amarillo peppers, then get finished with a splash of savory sauce, tossed with crispy French fries, and piled over white rice. It's the definition of Peruvian comfort food: bold, fast, and built for sharing.

This version uses teres major — a cut that's tender, well-marbled, and holds up beautifully to high heat. Filet mignon makes an excellent substitute if teres major isn't available.

Prep time: 15 minutes Cook time: 10 minutes Serves: 1 (easily doubled or tripled)

Ingredients

• 6 oz teres major, sliced (filet mignon is the best substitute)
• 1 small Roma tomato, quartered lengthwise and seeded
• 4 juliennes of aji amarillo pepper
• 1 small red onion, cored and sliced into wedges
• ½ cup French fries
• 1 cup white rice, cooked
• 2 oz Taku sauce
• Chopped cilantro, to taste
• 2 oz cooking oil (neutral, high smoke point)
• Salt and pepper, to taste

Instructions

1. Heat the pan. Add 2 oz oil to a wok or sauté pan and heat over high heat until it's smoking hot — this is what gives lomo saltado its signature seared, slightly charred flavor.
2. Sear the steak. Carefully add the sliced teres major to the pan. Season with salt and pepper. Let it sear undisturbed for a moment before tossing, so it develops good color on the outside.
3. Add the aromatics. Once the steak is seared on the outside, add the red onion wedges and aji amarillo juliennes. Sauté for 1–2 minutes, until the onion starts to soften but still has some bite.
4. Add the tomato. Add the quartered tomato and sauté for another minute, just enough to soften it slightly without breaking it down completely.
5. Finish the dish. Add the taku sauce, French fries, and chopped cilantro. Toss everything together to coat, then remove from heat immediately — the fries should stay crisp, not soggy.
6. Serve. Plate over a cup of white rice and serve immediately, while everything is hot.

Tips for the Best Lomo Saltado

• Don't overcrowd the pan. High heat is essential for the sear — a crowded pan steams the meat instead of searing it. If doubling the recipe, cook in batches.
• Have everything prepped before you start. This dish moves fast once the pan is hot; slice and measure everything ahead of time.
• Fry your fries separately. Adding pre-cooked, crispy fries at the very end keeps them from turning mushy in the sauce.
• Adjust the heat. Aji amarillo brings fruity heat rather than pure spice — add more or fewer juliennes depending on your spice tolerance.

Frequently Asked Questions

What is teres major, and why use it for lomo saltado? Teres major is a small, tender cut from the shoulder that's often compared to filet mignon for its texture, but at a lower price point. It sears quickly and stays tender, which makes it well-suited to the fast, high-heat cooking style of lomo saltado.

Can I use a different cut of beef? Yes. Filet mignon is the closest substitute for teres major. Sirloin or flank steak, sliced thin against the grain, also work well if you're looking for a more budget-friendly option.

What is aji amarillo pepper? Aji amarillo is a Peruvian yellow chili pepper with fruity, medium heat. It's central to Peruvian cuisine and gives lomo saltado its distinctive flavor. It's typically available fresh, frozen, or as a paste at Latin grocery stores.

Why do you add French fries to a stir-fry? French fries are a defining feature of lomo saltado, reflecting its Chinese-Peruvian ("chifa") origins, where stir-fried dishes were adapted with local ingredients. The fries soak up the sauce while staying crisp, adding texture alongside the rice.

Can I make this ahead of time? Lomo saltado is best served fresh, right off the heat, since the fries lose their crispness and the vegetables soften if left to sit. Prep your ingredients (sliced meat, cut vegetables, cooked rice, cooked fries) ahead of time, then cook it fresh in about 10 minutes.