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A quick, delicious mashup of Peruvian and Chinese cuisine
Milk Street Bowtie Peruvian Steak Stir-Fry with Onions and Tomatoes (Lomo Saltado)

Peruvian Steak Stir-Fry with Onions and Tomatoes (Lomo Saltado)

Appears in March-April 2018

35 minutes

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Peruvian Steak Stir-Fry with Onions and Tomatoes (Lomo Saltado)

Free

Peru’s lomo saltado, a quick stir-fry of soy-marinated beef, tomatoes and onions, is part of chifa cuisine—Asian-influenced dishes created by indentured Chinese workers in the late 19th century. For our take, we developed deeper flavor by mixing ground cumin into the soy sauce marinade. Tenderloin is often used here, but we preferred sirloin tips (also called flap meat) for their meatier flavor as well as lower price. And we seared the meat instead of stir-frying. Readily available jalapeño peppers made a good substitute for the traditional yellow ají peppers. If you prefer little to no spiciness, halve and seed the jalapeño before slicing it into half rings. Classic lomo saltado is frequently served over french fries; your favorite, frozen or otherwise, would be a good choice here. Steamed rice is an equally good accompaniment.

4

Servings

Tip

Don't cook the beef without patting it dry. Marinating in soy sauce adds flavor, but also moisture. Drying the beef helps ensure that the slices sear nicely, rather than steam. Also, cook in two batches; crowding the pan inhibits browning.

35 minutes

1 1/2 pounds sirloin tips, trimmed, cut into 3-inch pieces and sliced against the grain into ½-inch strips
1 1/2 teaspoons ground cumin
Kosher salt and ground black pepper
5 tablespoons soy sauce, divided
3 tablespoons grapeseed or other neutral oil, divided
1 large red onion, halved and cut into ½-inch half rings
1/4 cup red wine vinegar
2 medium garlic cloves, minced
1 jalapeño chili, stemmed and sliced into thin rounds
1 1/2 cups grape tomatoes, halved
Ingredients
  • pounds sirloin tips, trimmed, cut into 3-inch pieces and sliced against the grain into ½-inch strips

  • teaspoons ground cumin

  • Kosher salt and ground black pepper

  • 5

    tablespoons soy sauce, divided

  • 3

    tablespoons grapeseed or other neutral oil, divided

  • 1

    large red onion, halved and cut into ½-inch half rings

  • ¼
  • 2

    medium garlic cloves, minced

  • 1

    jalapeño chili, stemmed and sliced into thin rounds

  • cups grape tomatoes, halved

Peru’s Simple Steak Stir-Fry

Milk Street Recipes

Peru’s Simple Steak Stir-Fry

.
More

Mains

Reviews
Raaya C.
August 8, 2022
Delicious and authentic
I have made this recipe several times now, it is a family favorite. My husband lived in Peru for over a year and visited for long stays many times, he said this dish is the real thing. I even made it with my own garden grown cherry tomatoes, garlic and red onions, really, really good.
Edward A.

I've made this several times it is so much better than the local restaurant version and is really easy. I recommend this recipe.

Elin T.

Excellent recipe for a quick meal using simple ingredients paired with rice.

Martha M.

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Katherine K.

Made this last night using flank steak, because that's what is easiest to find. It was delicious; I should left the seeds and ribs in the jalapeno as it was milder than I would have liked, but I added red pepper flakes at the table to compensate. Served with white rice and steamed green beans.

John E.

This is fantastic. Loved by our kids (three teenagers) and requested often. Infrequently see steak tips/flap meat here in the southeast - flank steak or flatiron steaks are fine substitutes. Alexia frozen fries pair nicely with this.

maureen s.

For MS staff. I can not find sirloin tips anywhere. Is there another name for them?

Lynn C.

Hi Maureen -

As mentioned in the headnote of the recipe, sirloin tips are sometimes sold as flap meat, however it can also be sometimes be called bavette steak. If you can't find flap meat you can also try this with skirt, flank, or flatiron steak as some have mentioned in previous comments. These cuts are slightly more lean than flap meat, but should still work fine in the recipe.

Best,
The Milk Street Team

Mary S.

This one is a keeper. The flavor was outstanding and kids loved it too. I used top sirloin because it was on sale at whole foods, and meat came out perfect. For MS staff, can you add a few recipes for top sirloin steaks? Often times the sale flier is my inspiration.

Robert O.

Does anybody think this recipe could be adapted for use with lamb? If so would any adjustments to the other ingredients be needed?

Lynn C.

Hi Robert -

You could definitely make this with lamb. If you can't find lamb tips (some places do sell them), look for an equal weight of top round or sirloin chops and cut as instructed in the recipe. Cooking times should be pretty similar.

Best,
The Milk Street Team


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Peruvian Steak Stir-Fry with Onions and Tomatoes (Lomo Saltado)

Get Ready to Cook

4

Servings

35 minutes

Tip

Don't cook the beef without patting it dry. Marinating in soy sauce adds flavor, but also moisture. Drying the beef helps ensure that the slices sear nicely, rather than steam. Also, cook in two batches; crowding the pan inhibits browning.

Ingredients
  • pounds sirloin tips, trimmed, cut into 3-inch pieces and sliced against the grain into ½-inch strips

  • teaspoons ground cumin

  • Kosher salt and ground black pepper

  • 5

    tablespoons soy sauce, divided

  • 3

    tablespoons grapeseed or other neutral oil, divided

  • 1

    large red onion, halved and cut into ½-inch half rings

  • ¼
  • 2

    medium garlic cloves, minced

  • 1

    jalapeño chili, stemmed and sliced into thin rounds

  • cups grape tomatoes, halved

Peru’s Simple Steak Stir-Fry

Milk Street Recipes

Peru’s Simple Steak Stir-Fry

Step 1 of 4

Coat the steak

pounds sirloin tips, trimmed, cut into 3-inch pieces and sliced against the grain into ½-inch strips
teaspoons ground cumin
½
teaspoon kosher salt
1
teaspoon ground black pepper
2
tablespoons soy sauce

In a medium bowl, combine the beef, cumin, ½ teaspoon salt, 1 teaspoon pepper, and 2 tablespoons of soy sauce. Marinate at room temperature for 10 minutes. Pat the meat dry and set aside.

Step 2 of 4

Cook the steak

2
tablespoons grapeseed or other neutral oil

In a 12-inch skillet over high, heat 1 tablespoon of oil until barely smoking. Add half of the meat in a single layer and cook, turning once, until well browned on both sides, 2 to 3 minutes total. Transfer to a plate. Repeat with 1 tablespoon of the remaining oil and the remaining meat.

Step 3 of 4

Cook the onion

1
tablespoon grapeseed or other neutral oil
1
large red onion, halved and cut into ½-inch half rings

In the same pan over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the onion and cook, stirring, until just starting to soften, about 2 minutes.

Step 4 of 4

Thicken the sauce, cook and serve

¼
cup red wine vinegar
2
medium garlic cloves, minced
1
jalapeño chili, stemmed and sliced into thin rounds
cups grape tomatoes, halved
Kosher salt and ground black pepper to taste

Stir in the vinegar and remaining soy sauce, scraping the bottom of the pan to remove any browned bits. Cook for about 1 minute, or until the sauce thickens slightly.


Stir in the garlic and jalapeño and cook until the garlic is fragrant, about 30 seconds. Add the tomatoes, the meat and any accumulated. Cook until the meat is just warmed through, 30 seconds. Taste and season with salt and pepper.

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