Peruvian lomo saltado is a steak and vegetable stir-fry that combines tender beef, tomatoes, onions, and crispy french fries in a savory-spiced wok, served with rice and homemade aji verde sauce for authentic flavor on a weeknight timeline.
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Prep your vegetables by cutting the tomatoes and red onion into large wedges. Thinly slice the steak against the grain.
In a medium bowl, combine the sliced steak with 1 tablespoon of oil, salt, black pepper, paprika, oregano, cumin, cornstarch, and baking soda. Mix well to coat the steak and set aside.
To make the aji verde sauce, add the jalapeño, cilantro, mayonnaise, lime juice, garlic, a pinch of black pepper, and parmesan cheese to a blender.
Blend the sauce ingredients until smooth and creamy. Set aside.
Heat 1 tablespoon of oil in a hot wok or large skillet over high heat. Add the marinated steak in a single layer and sear until well-browned on all sides. Remove the steak from the wok and set aside.
Add the remaining 1 tablespoon of oil to the wok. Add the red onion wedges and sauté until slightly softened. Add the minced garlic and beef broth to deglaze the pan, scraping up any browned bits.
Add the tomato wedges to the wok, followed by the seared steak. Pour in the soy sauce, aji amarillo paste, vinegar, and sugar. Stir everything to combine.
Turn off the heat and gently fold in the cooked french fries and fresh chopped cilantro.
Serve the lomo saltado immediately with cooked white rice and the aji verde sauce.
Store leftovers in an airtight container for up to 3 days; reheat stir-fry gently on the stovetop with a splash of water to restore texture, and keep fries separate to recrisp in a 350°F oven.
Sirloin or flank steak work best because they're tender when sliced thin against the grain. Slice to 1/8-inch thickness for quick, even cooking in the stir-fry.
Cook the stir-fry components ahead, but assemble and combine with fries just before serving to keep fries crispy. Aji verde sauce keeps refrigerated for up to 5 days.
Fries are traditional and add textural contrast, but you can substitute with crispy-fried potatoes, potato wedges, or omit for a lower-carb version.
Slice beef thin against the grain and cook over high heat for 1–2 minutes per side. Don't overcrowd the pan and avoid cooking past medium-rare, as it toughens quickly.
Aji verde is traditional but optional. Serve with lime wedges, soy sauce, or a basic cilantro-garlic sauce if full ingredients aren't available.
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