Lomo Saltado (Chinese-Peruvian Seef Stir-fry with French Fries)

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Lomo Saltado is a popular Peruvian dish of Chinese origins.  An unusual feature of it is that cooked French fries are incorporated into the dish right before serving, and the dish is served over rice.  Thus there is a bit of “starch on starch” to it, which is actually common around the world when people are trying to keep the cost down.  This is an adaptation of a recipe in food52.com, and it serves 4 people.  Everyone liked the dish, but there was divided opinion on whether the French fries were a plus or not.

The only unusual ingredient is aji Panca paste, which is a rather mild chili paste from Peru which I had no trouble finding at New Grand Mart.


1 lb. sirloin steak, cut into thin strips

2 Tbs. soy sauce, divided

¼ tsp. ground cumin

Pinch black pepper

½ tsp. sugar

2 Medium tomatoes, halved and sliced into 1/3 inch strips

1 large onion, halved and sliced into 1/3 inch strips

1 Tbs. cider vinegar

1 tsp. grated fresh ginger

2 large cloves garlic, minced

¼ oyster sauce

1 Tbs. aji panca paste

½ tsp. Worcestershire sauce

1 Tbs. finely chopped cilantro (optional)

Cooked French fries (~3/4 lb.)

Steamed white rice, for serving.


Marinade the steak in 1 Tbs. soy sauce and the cumin, black pepper, and sugar for 15-30 minutes.  (Longer is OK.)

Mix together in a small bowl the remaining 1 Tbs. of soy sauce, the oyster sauce, aji panca paste, and Worcestershire sauce.

Mix together in a baggie the onions with the cider vinegar.  (Do this only just before cooking since we do not want the onions to soften.)

Have all the other ingredients prepped.  Like all stir-fries, the cooking time is fairly short once it starts.

Heat a small amount of oil in a large pan over high heat.  When hot, stir-fry about half of the steak strips, letting them brown nicely before stirring and flipping them.  When cooked remove to a large bowl and repeat with the remaining strips.

When the steak is cooked and removed to a bowl, add a little more oil, and stir-fry the onions until browned, but still with some texture.  Use the onions to dissolve the frond on the bottom of the pan from the steak.  When cooked, add to the bowl with the steak.

When the onion is cooked and removed to a bowl, add a little more oil, and stir-fry the tomatoes for a couple of minutes, so that they are cooked but still have some texture.  When cooked add to the bowl with the steak and onions.

Add a little more oil to the pan if needed, reduce the heat to medium, and stir-fry the ginger and garlic for a couple of minutes.  Add the sauce bowl, and cook for a couple of minutes until the sauce is slightly reduced.  Add the steak and vegetables and stir to coat with the sauce.  Just before serving, add the cooked French fries and the cilantro (if using) and stir well.  Serve over steamed white rice.


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