Sizzling Peruvian Steak Stir-Fry: A Flavorful Twist on Classic Lomo Saltado

Experience the vibrant flavors of Peru with this Peruvian Steak Stir-Fry, inspired by the beloved Lomo Saltado. Juicy strips of sirloin steak, fresh tomatoes, and crispy fries come together in a soy-based sauce infused with the unique taste of ají amarillo, creating a savory-sweet and spicy medley that’s hard to resist. This dish combines the best of Latin American and Asian influences and is a perfect choice for weeknight dinners or a special treat with loved ones.

This dish has become a family favorite, especially for my husband, who adores the tender steak and bold flavors. The combination of seared beef and fresh veggies with a hint of spice has made this recipe a regular at our dinner table. Every time I make it, it feels like a mini celebration; my husband says it reminds him of our favorite Peruvian restaurant in the city. Now, this recipe has become our way of bringing a taste of Peru into our home, and it’s a hit every single time!

Why This Peruvian Steak Stir-Fry Will Become Your New Favorite

Bold Flavors: This dish features sirloin steak marinated with soy sauce, cumin, and vinegar, bringing a burst of savory goodness in every bite.
Ají Amarillo: The addition of ají amarillo paste or chili pepper gives it a unique, spicy, and slightly fruity heat that’s distinctly Peruvian.
Perfect Texture Mix: Juicy tomatoes, tender steak, and crispy fries make this dish an exciting blend of textures.
Family Friendly: Serve with rice and fries to make it a hearty, comforting meal everyone will enjoy.

Ingredients:

450g (1 lb) sirloin steak, sliced into strips against the grain
45-60ml (3-4 tbsp) vegetable oil, divided
1 small red onion, sliced
2 small to medium tomatoes, sliced into wedges (such as plum tomatoes)
4 scallions, ends trimmed and sliced into 5 cm (2-inch) pieces, plus extra for garnish
3 garlic cloves, minced
1.5 cm (½ inch) piece of ginger, peeled and minced or grated (optional)
1 heaping tbsp ají amarillo paste or 1 ají amarillo chili pepper, stemmed, seeded, and sliced
15g (1 tbsp) fresh cilantro, minced, plus more for garnish
Steamed white rice, for serving
French fries, homemade or store-bought, for serving
30ml (2 tbsp) soy sauce
⅛ tsp ground cumin, adjust to taste
¼ tsp dried oregano
15ml (1 tbsp) apple cider vinegar, red wine vinegar, white vinegar, or sherry vinegar
Additional 60ml (4 tbsp) soy sauce, for sauce
15ml (1 tbsp) apple cider or red wine vinegar, for sauce
1 tsp cornstarch (optional, for thickening sauce)

Directions:

Marinate the Steak: Place the steak strips in a bowl and add 30ml (2 tbsp) soy sauce, cumin, oregano, and 15ml (1 tbsp) vinegar. Toss to coat and let marinate for a few minutes while preparing other ingredients.
Prepare the Sauce: In a small bowl, mix the additional 60ml (4 tbsp) soy sauce, 15ml (1 tbsp) vinegar, and cornstarch (if using). Set aside.
Cook the Steak: In a large skillet or wok, heat 15ml (1 tbsp) of oil over medium-high to high heat. Add the steak and stir-fry until browned, about 5-6 minutes. Transfer to a plate, making sure not to overcrowd the pan. Repeat in batches if needed.
Cook the Onion: Add another 15ml (1 tbsp) oil to the skillet. Add the red onion and cook until softened, about 2-5 minutes. Remove and set aside.
Cook the Vegetables: Add the remaining 15ml (1 tbsp) oil, then add scallions, cooking for 20-30 seconds. Add tomatoes, garlic, and ají amarillo paste. Stir-fry until tomatoes release some juice but still hold their shape, about 2-5 minutes.
Combine Everything: Pour the sauce into the skillet, stirring to combine. Cook for about 1 minute, then return the steak, onion, and any accumulated juices to the pan. Sprinkle with cilantro and gently toss to coat in the sauce.
Serve: Serve hot with steamed rice and fries on the side, or stir the fries directly into the skillet for extra flavor.

Notes:

Substitutions: If you can’t find ají amarillo, try substituting with a mild chili paste or a pinch of paprika for color and heat.
Make It Healthier: For a lighter version, use brown rice or roasted sweet potatoes instead of white rice and fries.
Cooking Tips: Make sure the skillet is hot enough before adding the steak to achieve a nice sear and keep it tender. Avoid overcrowding to prevent steaming.