18 Savory Lomo Saltado Recipes Delicious

Fancy a flavor-packed dish that’s both quick and satisfying? Lomo saltado—Peru’s beloved stir-fry—combines tender beef, crispy fries, and vibrant spices for a meal that’s pure comfort. Whether you’re craving a weeknight win or a weekend feast, these 18 savory recipes will inspire your next kitchen adventure. Get ready to sizzle, toss, and savor every bite!

Classic Peruvian Lomo Saltado

Dive into a sizzling, saucy stir-fry that’s basically Peru’s love letter to comfort food—Lomo Saltado is here to hijack your taste buds with juicy beef, crispy fries, and a tangy soy-kissed sauce. Think of it as the rebellious cousin of your usual stir-fry, crashing the party with a side of golden fries (because carbs on carbs is always a win).

Ingredients

• 1.5 lbs flank steak, sliced into thin, juicy strips
• 3 tbsp soy sauce, the bold, umami-packed kind
• 2 tbsp red wine vinegar, for that tangy punch
• 1 tbsp fresh garlic, minced (no wimpy jarred stuff)
• 1 red onion, sliced into sexy half-moons
• 2 ripe tomatoes, cut into wedges (juicy, not mushy)
• 1 fresno chili, thinly sliced (or aji amarillo if you’re fancy)
• 1/4 cup cilantro, roughly chopped (because freshness is non-negotiable)
• 2 cups cooked french fries, crispy and golden (homemade or shamelessly store-bought)
• 2 tbsp vegetable oil, for high-heat searing
• 1 tsp ground black pepper, freshly cracked

Instructions

1. Heat a large skillet or wok over high heat until it’s screaming hot—about 1 minute. Add 1 tbsp vegetable oil and swirl to coat. Tip: A drop of water should sizzle and evaporate instantly when the pan’s ready.
2. Toss in the flank steak strips in a single layer (no overcrowding!) and sear for 1 minute per side until browned but still pink inside. Remove to a plate. Tip: Resist stirring too soon—let that crust form!
3. Add the remaining 1 tbsp oil to the pan, then throw in the red onion and garlic. Stir-fry for 1 minute until fragrant.
4. Add the tomato wedges and fresno chili, tossing for 30 seconds just to soften slightly.
5. Return the beef to the pan, then pour in the soy sauce and red wine vinegar. Toss everything like a salad gone wild for 1 minute to coat.
6. Kill the heat, then fold in the french fries and cilantro. black pepper to finish. Tip: The fries should stay crispy—no soggy surrenders!

Unleash this beauty onto a platter: the beef is tender, the sauce clings like a jealous ex, and those fries soak up all the saucy goodness. Serve it with a cold beer and a side of “How have I lived without this?” regret.

Spicy Lomo Saltado with Aji Amarillo

Vibrant, bold, and packing just the right punch, this Spicy Lomo Saltado with Aji Amarillo is the weeknight hero you didn’t know you needed—think juicy steak, fiery peppers, and crispy fries all in one glorious, saucy embrace. Trust us, your taste buds will throw a fiesta.

Ingredients

• 1 lb sirloin steak, sliced into thin, juicy strips
• 2 tbsp aji amarillo paste, for that vibrant, fruity heat
• 3 tbsp soy sauce, rich and umami-packed
• 2 tbsp red wine vinegar, tangy and bright
• 1 red onion, sliced into crisp half-moons
• 2 ripe tomatoes, cut into hearty wedges
• 2 cloves garlic, minced to fragrant perfection
• 1/4 cup fresh cilantro, roughly chopped for a herby finish
• 2 cups cooked French fries, golden and crispy
• 2 tbsp vegetable oil, for sizzling
• 1 tsp ground cumin, warm and earthy

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over high heat until shimmering—this is where the magic (and the sizzle) happens.
2. Add the sirloin strips in a single layer, searing for 2 minutes per side until deeply browned but still pink inside. Tip: Don’t overcrowd the pan, or you’ll steam the steak instead of searing it!
3. Transfer the steak to a plate, leaving the juices behind—those are flavor gold.
4. Add the remaining 1 tbsp oil to the skillet, then toss in the red onion and garlic. Stir-fry for 1 minute until fragrant and slightly softened.
5. Add the tomato wedges, aji amarillo paste, cumin, soy sauce, and red wine vinegar. Cook for 2 minutes, letting the tomatoes soften but still hold their shape. Tip: Aji amarillo paste varies in heat—taste as you go to avoid a fiery surprise!
6. Return the steak to the skillet, tossing everything together for 1 minute to coat in the sauce.
7. Gently fold in the French fries and cilantro, just until the fries are warmed but still crisp. Tip: For extra crunch, serve with extra fries on the side—because why not?

And there you have it: tender steak with a kick, tangy-sweet sauce, and fries that soak up all the goodness. Serve it straight from the skillet for maximum drama, or pile it over rice if you’re feeling carb-loaded. Either way, it’s a flavor explosion that’ll have you coming back for seconds (and thirds).

Vegetarian Lomo Saltado with Tofu

Sizzling with flavor and packed with plant-based power, this Vegetarian Lomo Saltado with Tofu is here to prove that meatless meals can be just as crave-worthy. Think crispy tofu, tangy-sweet sauce, and all the vibrant Peruvian vibes—minus the beef, plus all the fun.

Ingredients

– 1 block (14 oz) extra-firm tofu, pressed and cubed into 1-inch pieces
– 2 tbsp soy sauce (the good, umami-packed kind)
– 1 tbsp apple cider vinegar (for that tangy kick)
– 1 tbsp granulated sugar (to balance the acidity)
– 2 tbsp vegetable oil (high-smoke point, please)
– 1 large red onion, sliced into half-moons (for crunch and color)
– 2 ripe Roma tomatoes, cut into wedges (juicy and firm)
– 1 yellow bell pepper, sliced into strips (sweet and vibrant)
– 2 cloves garlic, minced (fresh, not from a jar!)
– 1 tsp ground cumin (toasty and earthy)
– 1/2 tsp smoked paprika (for depth)
– 1/4 cup fresh cilantro, chopped (bright and herbaceous)
– 1 cup cooked white rice (fluffy and steaming)

Instructions

1. Press tofu for 15 minutes between paper towels with a heavy pan on top to remove excess water—this ensures maximum crispiness.
2. Whisk soy sauce, apple cider vinegar, and sugar in a small bowl until sugar dissolves; set aside.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add tofu cubes in a single layer; cook undisturbed for 4 minutes per side until golden-brown.
4. Transfer tofu to a plate. Add remaining 1 tbsp oil to the skillet; sauté onions for 2 minutes until slightly softened.
5. Add bell pepper and garlic; cook for 1 minute until fragrant. Sprinkle in cumin and smoked paprika, stirring to coat.
6. Toss in tomato wedges and reserved sauce; cook for 2 minutes until tomatoes soften slightly but still hold shape.
7. Return tofu to the skillet, gently folding everything together to avoid breaking the tofu.
8. Remove from heat; stir in cilantro. Serve immediately over fluffy white rice.
Fiesta time! The tofu is crispy on the outside, tender inside, and the sauce is a tangy-sweet hug for your taste buds. Try stacking it all on a toasted roll for a next-level saltado sandwich—because rules were made to be broken.

Lomo Saltado with Garlic Fried Rice

Yowza, if your taste buds are begging for a flavor fiesta, this Lomo Saltado with Garlic Fried Rice is about to throw them the party. Tender strips of beef, sizzling peppers, and a garlicky rice situation come together in a dish that’s as lively as your last family reunion (minus the drama). Trust us, your skillet has never been this excited.

Ingredients

– 1 lb flank steak, sliced into thin, juicy strips
– 2 tbsp soy sauce, the bold, umami-packed kind
– 1 tbsp red wine vinegar, for that tangy kick
– 2 cloves garlic, minced (because more is always better)
– 1 red onion, sliced into half-moons with sass
– 1 red bell pepper, sliced into vibrant strips
– 1 yellow bell pepper, ditto on the vibrancy
– 2 tbsp rich extra virgin olive oil, divided
– 2 cups cooked white rice, day-old and slightly dry (the secret weapon)
– 1 tbsp fresh cilantro, chopped for a herby flourish
– Salt and freshly ground black pepper, because seasoning is non-negotiable

Instructions

1. In a bowl, toss the flank steak with soy sauce and red wine vinegar. Let it marinate for 10 minutes—just enough time to pretend you’re a gourmet chef.
2. Heat 1 tbsp olive oil in a large skillet over high heat until it shimmers like a disco ball. Add the steak in a single layer and sear for 2 minutes per side until browned but still pink inside. Remove and set aside (no nibbling yet!).
3. In the same skillet, add the remaining 1 tbsp olive oil. Toss in the onions and bell peppers, stirring occasionally for 3 minutes until they’re crisp-tender and slightly charred.
4. Add the minced garlic and cook for 30 seconds until fragrant—your kitchen should smell like heaven at this point.
5. Return the steak to the skillet, tossing everything together like a salad at a hoedown. Cook for 1 minute to let the flavors mingle.
6. Push the steak and veggies to one side, then add the rice to the empty space. Let it crisp up for 1 minute, then stir-fry everything together for another 2 minutes.
7. Season with salt and pepper, then garnish with fresh cilantro. Serve immediately (because patience is overrated).

Now that’s a plate of pure joy. The steak is tender, the rice is garlicky with just the right chew, and those peppers add a sweet crunch. For extra flair, top with a fried egg and call it breakfast-for-dinner magic.

Lomo Saltado with Sweet Potato Fries

Dive into a sizzling, saucy love affair between Peru and your taste buds with this Lomo Saltado—a stir-fry so bold, it’ll make your sweet potato fries blush. Juicy steak, tangy vinegar, and a riot of colors come together in a dish that’s basically a party on a plate.

Ingredients

• 1 lb flank steak, sliced into thin, juicy strips
• 2 medium ripe tomatoes, cut into thick, meaty wedges
• 1 large red onion, sliced into crisp half-moons
• 2 cloves garlic, minced into fragrant confetti
• 1 tbsp soy sauce (the good, umami-packed kind)
• 1 tbsp red wine vinegar, for that tangy punch
• 1 tsp ground cumin, toasty and warm
• 2 cups crispy sweet potato fries, freshly baked (or air-fried to golden perfection)
• 2 tbsp fresh cilantro, roughly chopped for a herby finish
• 1 tbsp vegetable oil, for high-heat searing
• Salt and freshly cracked black pepper, to season like a pro

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until it shimmers like a mirage, about 1 minute.
2. Add the flank steak strips in a single layer (work in batches if needed—no crowding!). Sear for 2 minutes per side until deeply browned but still pink inside. Remove and set aside.
3. In the same skillet, toss in the red onion and garlic. Stir-fry for 1 minute until the onion softens slightly but keeps its crunch.
4. Add the tomato wedges, soy sauce, red wine vinegar, and cumin. Cook for 2 minutes until the tomatoes release their juices but still hold shape.
5. Return the steak to the skillet, tossing everything together like a frenzied salsa dance. Cook for 1 final minute to meld flavors.
6. Fold in the sweet potato fries gently—they’re the crunchy VIPs here. Season with salt and pepper.
7. Garnish with cilantro and serve immediately, preferably with a side of “how did you make this so fast?” compliments.

Oh, the glory! Tender steak mingles with tangy-sweet sauce, while those fries soak up every drop of goodness. Serve it over rice for carb-on-carb bliss, or go rogue and stuff it all into a warm tortilla.

Lomo Saltado Stir-Fry with Bell Peppers

Who knew a stir-fry could pack this much personality? Lomo Saltado with bell peppers is the saucy, sizzling lovechild of Peruvian flair and weeknight ease—ready to hijack your taste buds in under 30 minutes.

Ingredients

• 1 lb flank steak, sliced into thin, juicy strips
• 2 ripe Roma tomatoes, cut into thick wedges
• 1 red bell pepper, sliced into vibrant strips
• 1 yellow onion, thinly sliced for sweet caramelization
• 3 cloves garlic, minced to aromatic perfection
• 2 tbsp soy sauce (the good, umami-packed kind)
• 1 tbsp apple cider vinegar, for a tangy kick
• 1 tsp ground cumin, toasty and earthy
• 1/4 cup fresh cilantro, roughly chopped for a bright finish
• 2 tbsp vegetable oil, for high-heat searing
• 1 cup crispy French fries (homemade or frozen, no judgment)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until shimmering—almost smoking. Tip: A hot pan = the secret to restaurant-worthy sear.
2. Add flank steak strips in a single layer; let them sizzle untouched for 1 minute to develop a golden crust.
3. Toss steak continuously for 2 minutes until browned but still pink inside. Transfer to a plate. Tip: Undercook slightly—it’ll finish later!
4. Add remaining 1 tbsp oil to the skillet. Throw in onion and bell pepper; stir-fry for 3 minutes until edges char.
5. Add garlic and cumin; cook for 30 seconds until fragrant—don’t let it burn!
6. Return steak to the pan with tomatoes, soy sauce, and vinegar. Toss everything for 1 minute until saucy. Tip: Tomatoes should soften but hold their shape.
7. Fold in French fries and half the cilantro; gently mix to avoid mush.

Viola! This dish struts with tender steak, smoky-sweet peppers, and fries that soak up all the saucy goodness. Serve it over rice or shovel it straight from the pan—we won’t tell.

Lomo Saltado with Chimichurri Sauce

Dive into this fiery, flavor-packed Lomo Saltado with Chimichurri Sauce—a Peruvian stir-fry meets Argentinian zing that’ll make your taste buds do the tango. Trust us, this dish is so good, even your picky eater will forget to ask for ketchup.

Ingredients

• 1 lb juicy sirloin steak, sliced into thin strips
• 2 tbsp smoky soy sauce
• 2 tbsp bright red wine vinegar
• 3 cloves pungent garlic, minced
• 1 tsp earthy cumin
• 1 plump red onion, sliced into half-moons
• 2 ripe Roma tomatoes, wedged
• 1 crisp yellow bell pepper, sliced
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup vibrant parsley leaves, chopped
• 1/4 cup golden extra virgin olive oil
• 1 tbsp zesty lime juice
• 1/2 tsp crushed red pepper flakes
• 1 cup fluffy cooked white rice
• 1 cup crispy french fries (yes, fries!)

Instructions

1. In a bowl, whisk together soy sauce, red wine vinegar, minced garlic, and cumin. Toss steak strips in the marinade and let sit for 15 minutes—no cheating, patience pays off!
2. Heat 1 tbsp olive oil in a screaming-hot skillet over high heat. Sear steak for 2 minutes per side until caramelized but still pink inside. Remove and set aside.
3. In the same skillet, add remaining oil and sauté red onion, tomatoes, and bell pepper for 3 minutes until slightly charred but still crunchy.
4. Toss steak back into the skillet, stir-frying for 1 minute to meld flavors. Pro tip: Don’t overcook, or the steak will turn into shoe leather.
5. For the chimichurri, blend cilantro, parsley, olive oil, lime juice, and red pepper flakes until saucy but still textured.
6. Serve steak mixture over a bed of rice, topped with fries (trust us, it’s genius) and a generous drizzle of chimichurri.

Ready to devour? The tender steak, smoky veggies, and herbaceous chimichurri create a riot of textures—crispy, juicy, and saucy all at once. Try stacking it all in a warm tortilla for a next-level fusion taco night!

Lomo Saltado Tacos with Lime Crema

Zesty, zippy, and downright addictive—these Lomo Saltado Tacos with Lime Crema are here to shake up your taco night routine. Imagine tender strips of beef, caramelized onions, and crispy fries all cozying up in a warm tortilla, then drizzled with a tangy lime crema that’ll make your taste buds do a happy dance.

Ingredients

• 1 lb flank steak, sliced into thin, juicy strips
• 2 tbsp soy sauce, the good, umami-packed kind
• 2 tbsp red wine vinegar, for that punchy tang
• 1 tsp cumin, freshly ground for maximum aroma
• 1 large red onion, sliced into half-moons with sass
• 2 ripe tomatoes, diced into plump, juicy cubes
• 1 cup crispy French fries, golden and perfectly salted
• 8 small flour tortillas, warmed to pillowy perfection
• 1/2 cup sour cream, luxuriously creamy
• 1 lime, zested and juiced for bright, citrusy magic
• 1 tbsp fresh cilantro, chopped for a pop of green
• 2 tbsp vegetable oil, for sizzling goodness
• Salt and pepper, because seasoning is non-negotiable

Instructions

1. In a bowl, toss the flank steak with soy sauce, red wine vinegar, cumin, salt, and pepper. Let it marinate for 15 minutes—trust us, patience pays off in flavor.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the steak in a single layer (crowding is the enemy of a good sear) and cook for 2-3 minutes per side until browned but still pink inside. Remove and set aside.
3. In the same skillet, add the remaining oil and toss in the red onions. Cook for 3-4 minutes until they start to caramelize, stirring occasionally to avoid burning.
4. Add the tomatoes and cook for another 2 minutes until they soften but still hold their shape—no one wants mushy tomatoes.
5. Toss the steak back into the skillet with the onions and tomatoes, stirring to combine. Fold in the French fries gently—they’re the crunchy VIPs here.
6. In a small bowl, whisk together sour cream, lime zest, and lime juice until smooth. This lime crema is the zingy crown jewel.
7. Warm the tortillas in a dry skillet for 30 seconds per side or wrap them in a damp towel and microwave for 20 seconds. Stale tortillas are a crime against tacos.
8. Load each tortilla with the steak mixture, drizzle generously with lime crema, and sprinkle with fresh cilantro.

Juicy, bold, and packed with texture, these tacos are a fiesta in every bite. Serve them with extra lime wedges for squeezing—because when life gives you limes, you make tacos.

Lomo Saltado with Quinoa and Avocado

Who knew a Peruvian stir-fry could steal the spotlight at your next dinner party? Lomo Saltado with Quinoa and Avocado is the sassy, flavor-packed dish that’ll have your taste buds doing the cha-cha. Trust us, this isn’t your average weeknight meal—it’s a fiesta on a plate.

Ingredients

• 1 lb juicy sirloin steak, sliced into thin strips
• 1 cup fluffy quinoa, rinsed
• 2 ripe Hass avocados, sliced
• 1 plump red onion, thinly sliced
• 2 vibrant red bell peppers, julienned
• 3 cloves garlic, minced
• 2 tbsp bold soy sauce
• 1 tbsp zesty lime juice
• 2 tbsp golden vegetable oil
• 1 tsp smoky cumin
• 1/4 cup fresh cilantro, chopped
• Salt and peppery black pepper to taste

Instructions

1. Cook quinoa according to package instructions, then fluff with a fork and set aside. Tip: For extra flavor, cook quinoa in vegetable broth instead of water.
2. Heat 1 tbsp vegetable oil in a large skillet over high heat until shimmering.
3. Add steak strips in a single layer and sear for 2 minutes per side until browned but still pink inside. Remove and set aside.
4. In the same skillet, add remaining oil and sauté red onion and bell peppers for 3 minutes until slightly charred.
5. Toss in minced garlic and cumin, stirring for 30 seconds until fragrant.
6. Return steak to the skillet, pour in soy sauce and lime juice, and toss everything together for 1 minute. Tip: Don’t overcook the steak—it should stay tender!
7. Season with salt and black pepper, then sprinkle with fresh cilantro.
8. Serve hot over a bed of quinoa, topped with creamy avocado slices. Tip: Squeeze extra lime over the avocado to keep it vibrant and add a tangy kick.

This dish is a textural dream—tender steak, crispy veggies, and buttery avocado all mingling with fluffy quinoa. Try stacking it high in a bowl for Instagram-worthy presentation, or wrap it in warm tortillas for a handheld twist.

Lomo Saltado with Soy-Ginger Glaze

Zesty, bold, and packed with flavor, this Lomo Saltado with Soy-Ginger Glaze is the weeknight hero you didn’t know you needed—think tender beef, crispy fries, and a glaze that’ll make your taste buds do a happy dance. Trust us, your skillet is about to become the star of the show.

Ingredients

• 1 lb flank steak, sliced into thin strips (juicy and marbled)
• 2 tbsp soy sauce (rich, umami-packed)
• 1 tbsp fresh ginger, grated (spicy and aromatic)
• 2 cloves garlic, minced (pungent and fresh)
• 1 red onion, sliced into half-moons (crisp and vibrant)
• 1 red bell pepper, sliced into strips (sweet and colorful)
• 2 tbsp vegetable oil (high-smoke point)
• 1 tbsp rice vinegar (tangy and bright)
• 1 tbsp honey (sticky and golden)
• 1 cup frozen french fries (crispy and golden)
• 1/4 cup fresh cilantro, chopped (herbaceous and fresh)
• Salt and pepper to taste (because duh)

Instructions

1. Preheat your oven to 425°F and bake the frozen french fries on a parchment-lined baking sheet for 20-25 minutes, flipping halfway, until golden and crispy. (Tip: For extra crunch, spritz them with a bit of oil before baking.)
2. While the fries bake, whisk together soy sauce, grated ginger, minced garlic, rice vinegar, and honey in a small bowl to create the glaze. Set aside.
3. Heat 1 tbsp vegetable oil in a large skillet over high heat until shimmering. Add the flank steak strips in a single layer, seasoning with salt and pepper. Sear for 2-3 minutes per side until browned but still pink inside. Transfer to a plate.
4. In the same skillet, add the remaining 1 tbsp oil and toss in the red onion and bell pepper. Stir-fry for 3-4 minutes until slightly charred but still crisp.
5. Return the steak to the skillet, pour in the soy-ginger glaze, and toss everything together for 1-2 minutes until the sauce thickens and coats the ingredients.
6. Gently fold in the baked french fries and chopped cilantro, tossing just to combine—don’t overmix or the fries will lose their crunch.

Kick back and savor the magic: tender beef, caramelized veggies, and crispy fries all drenched in that sticky-sweet glaze. Serve it straight from the skillet for maximum drama, or pile it high over steamed rice if you’re feeling extra.

Lomo Saltado with Caramelized Onions

Every bite of this Lomo Saltado with Caramelized Onions is like a flavor fiesta in your mouth—tender beef, sweet onions, and crispy fries all tangled up in a saucy, savory dance. Trust us, your taste buds will throw a party.

Ingredients

• 1 lb flank steak, sliced into thin, juicy strips
• 2 large yellow onions, thinly sliced into sweet, golden ribbons
• 3 tbsp soy sauce, the rich, umami-packed kind
• 2 tbsp red wine vinegar, for that tangy kick
• 1 tbsp aji amarillo paste, the spicy Peruvian gold
• 2 cloves garlic, minced into tiny flavor bombs
• 1 cup beef broth, deeply savory and homemade if you’re fancy
• 2 tbsp vegetable oil, for sizzling perfection
• 1 large russet potato, cut into thick, crispy fries
• 1/4 cup fresh cilantro, chopped for a bright, herby finish
• Salt and freshly ground black pepper, because seasoning is life

Instructions

1. Preheat your oven to 425°F and toss the potato fries with 1 tbsp vegetable oil, salt, and pepper. Spread them on a baking sheet and bake for 25-30 minutes, flipping halfway, until golden and crispy. (Pro tip: Soak the fries in cold water for 30 minutes first for extra crunch!)
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the steak strips and sear for 2-3 minutes per side until browned but still pink inside. Remove and set aside.
3. In the same skillet, add the onions and cook over medium heat for 10-12 minutes, stirring occasionally, until they’re caramelized and golden brown. (Patience is key—don’t rush the onion magic!)
4. Add the garlic and aji amarillo paste, stirring for 30 seconds until fragrant. Pour in the soy sauce, red wine vinegar, and beef broth, scraping up any browned bits.
5. Return the steak to the skillet and toss everything together for 1-2 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
6. Gently fold in the crispy fries and fresh cilantro, just until combined. Serve immediately—this dish waits for no one.

Oh, the glory of this dish! The fries soak up the savory sauce while staying crisp, the steak is melt-in-your-mouth tender, and those caramelized onions? Pure sweetness with a hint of tang. Serve it over rice or scoop it straight from the pan—no judgment here.

Lomo Saltado Lettuce Wraps

Picture this: a sizzling, saucy Peruvian stir-fry cozying up with crisp lettuce leaves—because who says you can’t have your steak and eat it light too? These Lomo Saltado Lettuce Wraps are here to shake up taco night with a bold, beefy twist that’s as fun to eat as it is to say.

Ingredients

• 1 lb flank steak, thinly sliced against the grain (for maximum tenderness)
• 2 tbsp soy sauce, the good, glossy, umami-packed kind
• 2 tbsp red wine vinegar, tangy and bright
• 1 tbsp ají amarillo paste, for a fruity, sneaky heat
• 1 red onion, sliced into half-moons (because circles are overrated)
• 1 ripe tomato, chopped into juicy chunks
• 2 cloves garlic, minced (no wimpy garlic here)
• 1 tbsp fresh cilantro, roughly chopped for a herby punch
• 1 tbsp vegetable oil, high-smoke-point and ready to party
• 8 butter lettuce leaves, washed and patted dry (nature’s perfect vessels)
• Salt, just a pinch to wake everything up

Instructions

1. In a bowl, toss the sliced flank steak with soy sauce, red wine vinegar, and ají amarillo paste until every piece is gloriously coated. Let it marinate for 10 minutes—no cheating, this builds flavor!
2. Heat vegetable oil in a large skillet over high heat until it shimmers like a disco ball, about 1 minute. Add the marinated steak in a single layer (crowding is the enemy of a good sear) and cook undisturbed for 2 minutes per side for a caramelized crust.
3. Push the steak to one side of the skillet and add the red onion, tomato, and garlic. Stir-fry for 2 minutes until the onions soften but still have a bit of crunch—this isn’t mush hour.
4. Toss everything together, sprinkle with cilantro and a pinch of salt, then kill the heat. Your kitchen should smell like a Lima street food stall right now.
5. Spoon the saucy steak mixture into butter lettuce leaves, folding them like tiny flavor burritos. Pro tip: Double up the lettuce for extra crunch.

Now, take a bite: the beef is juicy and bold, the veggies are crisp-tender, and the lettuce adds a refreshing crunch. Serve these bad boys with a side of crispy fries (because tradition demands it) or go rogue with a drizzle of spicy mayo. No regrets, only flavor.

Lomo Saltado with Coconut Rice

Now, let’s talk about a dish that’s basically a party in your mouth—a sizzling, saucy, stir-fry-meets-comfort-food masterpiece. Lomo Saltado with Coconut Rice is the love child of Peruvian flair and tropical vibes, and it’s here to make your weeknight dinners infinitely more exciting.

Ingredients

• 1.5 lbs flank steak, sliced into thin, juicy strips
• 2 cups jasmine rice, fluffy and fragrant
• 1 (13.5 oz) can coconut milk, rich and creamy
• 2 ripe tomatoes, diced into plump, juicy chunks
• 1 red onion, sliced into crisp, vibrant half-moons
• 2 garlic cloves, minced into tiny flavor bombs
• 1 jalapeño, finely chopped (seeds optional for heat lovers)
• 3 tbsp soy sauce, bold and savory
• 2 tbsp red wine vinegar, tangy and bright
• 1 tbsp olive oil, golden and smooth
• 1 tsp ground cumin, warm and earthy
• 1/4 cup fresh cilantro, roughly chopped for a herby punch
• Salt and freshly cracked black pepper, to taste (because we’re not monsters)

Instructions

1. In a medium saucepan, combine jasmine rice, coconut milk, and 1 cup water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek—steam is your rice’s best friend!
2. Heat olive oil in a large skillet or wok over high heat until shimmering. Add steak strips in a single layer and sear for 2 minutes per side until deeply browned. Tip: Don’t overcrowd the pan, or you’ll steam the meat instead of searing it.
3. Push steak to one side of the skillet. Add onions, garlic, and jalapeño, stirring for 1 minute until fragrant. Toss in tomatoes and cook for another 2 minutes until they soften slightly.
4. Pour in soy sauce and red wine vinegar, scraping up any browned bits. Sprinkle cumin, salt, and pepper, then toss everything together for 1 minute. Tip: Taste and adjust seasoning—soy sauce is salty, so go easy!
5. Fold in cilantro, then remove from heat. Serve immediately over fluffy coconut rice.

Unbelievably tender steak mingles with tangy-sweet veggies, all piled atop coconut rice that’s basically a vacation in every bite. For extra drama, serve it sizzling straight from the skillet with a side of plantain chips for crunch.

Lomo Saltado with Pineapple Salsa

Ready to take your taste buds on a Peruvian adventure? This Lomo Saltado with Pineapple Salsa is a sizzling stir-fry meets tropical fiesta—think juicy steak, crispy fries, and a zesty salsa that’ll make you forget all about takeout.

Ingredients

• 1 lb flank steak, sliced into thin, bite-sized strips
• 2 tbsp soy sauce (the good, umami-packed kind)
• 2 tbsp red wine vinegar, tangy and bold
• 1 tbsp fresh garlic, minced (because powdered is a crime here)
• 1 red onion, sliced into half-moons with drama
• 1 ripe tomato, chopped into juicy chunks
• 1 yellow bell pepper, sliced thin for crunch
• 2 cups frozen French fries, crispy and golden (cheat code: air-fryer magic)
• 1 cup fresh pineapple, diced into tiny sunshine cubes
• 1/4 cup cilantro, roughly chopped for fresh vibes
• 1 jalapeño, seeds removed and finely diced (optional, for a spicy kick)
• 1 tbsp lime juice, freshly squeezed (bottled? we don’t know her)
• 2 tbsp vegetable oil, for high-heat searing
• Salt and freshly ground black pepper, to taste (but be generous)

Instructions

1. Preheat your air fryer to 400°F and cook the French fries for 12–15 minutes, shaking halfway, until golden and crisp. (Tip: Toss fries with a pinch of salt right after cooking for extra flavor.)
2. Whisk together soy sauce, red wine vinegar, and garlic in a bowl. Add the steak strips, tossing to coat, and let marinate for 10 minutes (no longer, or the vinegar will toughen the meat).
3. Heat vegetable oil in a large skillet over high heat until shimmering. Add the steak in a single layer (work in batches if needed) and sear for 2 minutes per side until browned but still pink inside. Transfer to a bowl.
4. In the same skillet, add onions and bell peppers, stir-frying for 3 minutes until slightly charred. Toss in tomatoes and cook for 1 more minute—they should soften but keep their shape.
5. Return the steak (and any juices) to the skillet, tossing everything together. Fold in the cooked fries gently—you want them to soak up the flavors without turning soggy.
6. Make the salsa: Combine pineapple, cilantro, jalapeño, and lime juice in a bowl. Season with a pinch of salt and let it sit for 5 minutes to meld.

Mouthwatering doesn’t even cover it—the tender steak, crispy fries, and sweet-heat salsa create a texture party. Serve it straight from the skillet with extra salsa for dipping (or spooning… no judgment).

Lomo Saltado with Roasted Corn

Hang onto your spatulas, folks, because we’re about to take your taste buds on a Peruvian-inspired joyride with this Lomo Saltado and Roasted Corn combo—think juicy steak, crispy fries, and smoky-sweet corn all partying in one pan. Trust us, your dinner table won’t know what hit it.

Ingredients

• 1 lb flank steak, sliced into thin, juicy strips
• 2 tbsp rich soy sauce (the good stuff, not the sad, watery kind)
• 1 tbsp zesty white vinegar
• 2 cloves garlic, minced to oblivion
• 1 tsp ground cumin, freshly toasted for maximum aroma
• 1 large red onion, sliced into bold, crunchy half-moons
• 1 ripe tomato, cut into thick, juicy wedges
• 1 cup golden French fries, crispy and lightly salted
• 1 cup fresh corn kernels, stripped straight from the cob
• 2 tbsp vibrant cilantro, roughly chopped for a fresh punch
• 1 tbsp smoky paprika
• 2 tbsp extra virgin olive oil, the kind that makes you wanna dunk bread in it
• Salt and pepper, because duh

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers like a disco ball.
2. Add the steak strips in a single layer (crowding is for elevators, not pans) and sear for 2 minutes per side until browned but still pink inside. Remove and set aside.
3. In the same skillet, add the remaining oil and toss in the onions, garlic, and cumin. Sauté for 3 minutes until the onions soften and the garlic smells like heaven.
4. Throw in the tomato wedges and cook for another 2 minutes—just until they start to release their juices but still hold their shape.
5. Add the soy sauce and vinegar, scraping up any browned bits (aka flavor gold) from the pan.
6. Toss the steak back in, along with the fries, and stir gently to combine. Let it all cozy up for 1 minute.
7. Meanwhile, heat a dry cast-iron skillet over high heat. Add the corn kernels and paprika, shaking the pan until the corn chars slightly, about 3 minutes.
8. Fold the roasted corn and cilantro into the Lomo Saltado, then season with salt and pepper.

Flavor bombs away! This dish is a textural fiesta—tender steak, crispy fries, and smoky-sweet corn all tangled up in a saucy, umami-packed embrace. Serve it over rice or scoop it straight into a warm tortilla for a next-level taco night twist.

Lomo Saltado with Crispy Plantains

Unbelievably delicious and packed with bold flavors, this Lomo Saltado with Crispy Plantains is the kind of dish that’ll make you question why you ever ordered takeout. Juicy strips of beef, caramelized onions, and crispy fries all tossed in a smoky, tangy sauce—plus those golden, sweet plantains for a Caribbean twist? Yes, please.

Ingredients

• 1 lb flank steak, sliced into thin, juicy strips
• 2 large ripe plantains, sliced into ½-inch thick coins
• 1 large red onion, cut into thick, crisp wedges
• 2 medium tomatoes, chopped into hearty chunks
• 3 cloves garlic, minced into fragrant confetti
• ¼ cup soy sauce, the good, umami-rich kind
• 2 tbsp red wine vinegar, for that tangy punch
• 1 tbsp aji amarillo paste (or sub 1 tsp smoked paprika for a milder kick)
• 2 tbsp fresh cilantro, roughly chopped for a bright finish
• 2 cups crispy french fries (homemade or store-bought, no judgment)
• 3 tbsp vegetable oil, divided (for maximum sizzle)
• Salt and freshly ground black pepper, to taste (but be generous)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add plantain coins in a single layer and cook for 2-3 minutes per side until golden and caramelized. Transfer to a paper towel-lined plate and sprinkle with salt. Tip: Don’t overcrowd the pan—plantains need space to crisp!
2. In the same skillet, heat another tbsp of oil over high heat. Add steak strips, seasoning with salt and pepper, and sear for 2 minutes per side until browned but still pink inside. Remove and set aside.
3. Reduce heat to medium, add remaining oil, and toss in onion wedges. Cook for 3 minutes until slightly softened but still crunchy. Add garlic and stir for 30 seconds until fragrant.
4. Throw in tomatoes and aji amarillo paste, stirring to coat. Cook for 2 minutes until tomatoes soften but hold their shape.
5. Pour in soy sauce and red wine vinegar, scraping up any browned bits. Return steak to the skillet, tossing to combine. Tip: Let the sauce reduce for 1 minute—it should cling to the meat, not pool.
6. Gently fold in fries and half the cilantro, just to warm through. Tip: Overmixing will turn your fries to mush—toss like you mean it, but don’t overdo it.

This dish is a riot of textures: tender beef, crispy fries, and those sweet, sticky plantains playing off the smoky-savory sauce. Try serving it over a mound of fluffy rice, or go full fusion and stuff it into a warm tortilla for the ultimate handheld feast.

Lomo Saltado with Spicy Aioli

Move over, boring stir-fries—this Lomo Saltado with Spicy Aioli is here to shake up your weeknight dinner game with a sizzling Peruvian-Chinese fusion that’s equal parts juicy, crispy, and downright addictive. Trust us, your taste buds won’t know what hit ’em.

Ingredients

• 1.5 lbs flank steak, sliced into thin, bite-sized strips (for maximum sear)
• 3 tbsp soy sauce, the good kind—glossy and umami-packed
• 2 tbsp red wine vinegar, tangy and bright
• 3 cloves garlic, minced (because more is always better)
• 1 red onion, sliced into bold, juicy wedges
• 2 ripe tomatoes, cut into chunky, seed-filled slices
• 1 fresno chili, thinly sliced (for a sneaky kick)
• 1/4 cup fresh cilantro, roughly chopped (for that herby punch)
• 1/2 cup mayonnaise, creamy and luxurious
• 1 tbsp sriracha, fiery and unapologetic
• 1 tsp lime zest, for zippy freshness
• 2 cups cooked french fries, crispy, golden, and ideally slightly salty
• 2 tbsp vegetable oil, high-smoke-point and ready for action

Instructions

1. In a bowl, whisk together soy sauce, red wine vinegar, and minced garlic to create a marinade. Toss flank steak strips in the marinade, ensuring each piece is coated. Let sit for 15 minutes—no longer, or the vinegar will toughen the meat.
2. While the steak marinates, mix mayonnaise, sriracha, and lime zest in a small bowl. Set the spicy aioli aside (but resist the urge to eat it with a spoon).
3. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until shimmering. Add marinated steak in a single layer (work in batches if needed) and sear for 2 minutes per side until deeply browned but still pink inside. Transfer to a plate.
4. In the same skillet, add remaining 1 tbsp oil and toss in red onion wedges. Stir-fry for 1 minute until slightly softened but still crunchy. Add tomato chunks and fresno chili, cooking for another 1 minute—tomatoes should soften just enough to release juices.
5. Return steak to the skillet, along with any accumulated juices. Toss everything together for 30 seconds to let flavors mingle. Kill the heat and fold in cilantro.
6. Pile the lomo saltado over a mountain of crispy french fries. Drizzle generously with spicy aioli or serve it on the side for dipping.

Who needs takeout when you’ve got this riot of textures—tender steak, caramelized onions, and crispy fries all drenched in that creamy, spicy aioli? Serve it family-style with extra napkins (and maybe a cold beer) for maximum enjoyment.

Lomo Saltado with Herb-Marinated Steak

Veg out, because we’re about to take your taste buds on a Peruvian adventure with this Lomo Saltado that’s so good, it’ll make your skillet sing. Juicy herb-marinated steak meets crispy golden fries, all tangled up in a smoky, soy-kissed stir-fry—because who said you can’t have it all?

Ingredients

• 1 lb flank steak, sliced into thin, juicy strips
• 2 tbsp soy sauce (the bold, umami-packed kind)
• 2 tbsp red wine vinegar (tangy and bright)
• 3 cloves garlic, minced (freshly crushed, not the sad jarred stuff)
• 1 tbsp fresh oregano, finely chopped (because dried herbs are for emergencies)
• 1 tsp ground cumin (toasty and warm)
• 1 large red onion, sliced into half-moons (for that perfect crunch)
• 2 ripe tomatoes, cut into wedges (juicy and firm)
• 1 yellow bell pepper, sliced into strips (sweet and vibrant)
• 2 cups frozen steak fries (crispy on the outside, fluffy inside)
• 2 tbsp vegetable oil (high-smoke point for searing glory)
• Fresh cilantro leaves, for garnish (because green confetti is delicious)

Instructions

1. In a bowl, whisk together soy sauce, red wine vinegar, minced garlic, oregano, and cumin. Add steak strips, tossing to coat. Let marinate for 20 minutes (no cheating—time builds flavor!).
2. While the steak marinates, bake fries according to package instructions until golden and crisp. Tip: Spread them in a single layer for maximum crunch.
3. Heat 1 tbsp oil in a large skillet over high heat until shimmering. Add steak (reserve marinade) and sear for 2 minutes per side until browned but still pink inside. Transfer to a plate.
4. In the same skillet, add remaining oil. Sauté onions and bell peppers for 3 minutes until slightly charred. Tip: Don’t stir too much—let them get those sexy dark edges.
5. Toss in tomato wedges and reserved marinade. Cook for 1 minute until tomatoes soften slightly but still hold their shape.
6. Return steak to the skillet, add fries, and gently toss everything together. Tip: Use tongs to keep the fries intact while mixing.
7. Garnish with cilantro and serve immediately. Make it rain with extra cilantro if you’re feeling fancy.

Mouthwatering doesn’t even cover it—the steak is tender and herbaceous, the fries soak up all the saucy goodness, and the veggies bring a fresh crunch. Serve it straight from the skillet for maximum drama (and minimal dishes).

Summary

Exciting flavors await in these 18 savory Lomo Saltado recipes—perfect for home cooks looking to spice up their weeknight dinners! Whether you’re a Peruvian food fan or new to this delicious dish, there’s something here for everyone. Don’t forget to try a recipe, share your favorite in the comments, and pin this article to your Pinterest board for later. Happy cooking!