Lomo Saltado is a flavorful Peruvian stir-fry featuring beef tenderloin, red onion, tomatoes, aji amarillo (a yellow chili pepper) and, yes, french fries. This hearty, vibrant dish combines savory, tangy and spicy elements, making it a satisfying meal that’s quick to prepare and full of contrasting textures.
Lomo Saltado likely grew from the culinary exchange between Peruvian and Chinese immigrants, a fusion commonly called Chifa. The dish showcases Peruvian staples like lomo (beef tenderloin), potatoes and aji amarillo while using soy sauce and stir-fry techniques from Chinese cuisine. Over time it has become an everyday Peruvian favorite rather than just a Chifa specialty. No matter its exact origins, Lomo Saltado is a delicious example of cultural blending that belongs on any home-cook’s recipe list.
This dish is an excellent introduction to Peruvian cooking: it’s fast, simple and relies on a handful of ingredients most people can find easily. The one ingredient that can be harder to source is aji amarillo paste. This bright, fruity yellow chili is a common Peruvian condiment used fresh or blended into sauces. If you can’t find it, reasonable substitutes—such as a mild habanero salsa—can work in a pinch, though purists may prefer to seek out authentic aji amarillo when possible.
Lomo Saltado adapts very well to dietary preferences like Paleo and Whole30. Coconut aminos are a suitable substitute for soy sauce to keep the dish soy-free, and swapping regular fries for sweet potato fries or oven-baked potato fries makes it compliant with Whole30 guidelines. The sweet notes from sweet potatoes pair nicely with the vinegar-accented sauce, creating a pleasant balance of flavors.
Though I once used a Mexican habanero salsa when aji amarillo paste wasn’t available, the spirit of this recipe is flexible—fusion cooking often welcomes thoughtful substitutions. The resulting dish remains true to the essential Lomo Saltado profile: tender seared beef, soft-sweet tomatoes, lightly cooked onions and crisp fries all tossed in a tangy, savory sauce.
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Whole30 Lomo Saltado
Ingredients
- ½ lbs beef sirloin medallions – thinly sliced against the grain
- 2 medium-sized sweet potatoes – cut into French fries
- 1 medium-sized red onion – thinly sliced
- 3 Roma tomatoes – deseeded and sliced into 1” strips
- 2 cloves garlic – finely chopped
- 1 tsp fresh ginger – finely chopped
- ¼ cup coconut aminos
- ¼ cup rice wine vinegar
- ½ tsp habanero salsa – or 1 tbsp aji Amarillo paste
- 2-3 tbsp fresh parsley – roughly chopped
- kosher salt
- avocado oil
Instructions
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Preheat oven to 400°F (200°C). Spread the sweet potato fries on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of avocado oil and season with a pinch of salt. Toss to coat and arrange in a single layer. Bake 30–35 minutes without disturbing, until fries are golden and tender.
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While the fries bake, place the beef in a small bowl and pour in the coconut aminos. Toss to coat and let the beef marinate for 15 minutes as you prepare the other ingredients.
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When ready to cook, drain the beef, reserving the marinade liquid for the sauce.
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Heat a carbon-steel or cast-iron pan or wok over medium-high heat for 5 minutes. Increase to high and add avocado oil. Carefully add the drained beef (it may splatter). Spread the beef across the pan and cook undisturbed 2–3 minutes to develop a crust, then stir-fry 1–2 more minutes until browned. Transfer the beef to a bowl and set aside.
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Reduce heat to medium-low, add the onion to the pan and season with a pinch of salt. Stir-fry 3–4 minutes until translucent, then add garlic and ginger and cook 30 seconds. Add tomatoes, the reserved marinade, rice wine vinegar and habanero salsa (or aji amarillo paste). Stir-fry until the tomatoes soften, about 3–4 minutes. Return the beef to the pan along with one-quarter of the sweet potato fries and toss to combine.
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Remove the pan from heat, garnish with chopped parsley and toss everything together so the sauce coats the ingredients evenly.
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To serve, arrange the remaining fries on plates, top with the Lomo Saltado mixture, add a final sprinkle of parsley and serve immediately.