Beef and Memories: Lomo Saltado, or Peruvian Stir-Fry

Beef and Memories:  Lomo Saltado, or Peruvian Stir-Fry

Well, Hello Peru.


It’s been almost three years since Tomato, Lettuce and I hiked the Inca Trail. In some ways it seems like twenty, but then I look at pictures and it seems like yesterday.

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Unfortunately, I was only in Peru for the week it took us to hike the Trail.  It’s a shame, but that’s usually how it goes with these adventure trips. Both trips to Nepal had me in and out with time to do little else than climb and Peru was no different, with merely a day before and a day after for cushion.  However, we did have enough time to learn about and make Peruvian chocolate.


It tastes really good…

Despite our short time there, I did really enjoy myself…and the food!  If you are thinking about the Inca Trail but intensely dislike camping, this is the trip for you. It’s like, fancy camping. The wonderful porters set up and took down camp every day and even cooked for us. And I’m not talking about s’mores and hot dogs. I mean like, real food. We had cake one morning for breakfast. Hot out of the “oven” cake. I’m not sure how you make cake on a mountain, but nevertheless, it happened. 

Before we embarked on our trek up the mountain, our guides did take us to some of the villages surrounding Cusco to meet some of the people, learn a little about the culture and sample some of the local tastes. Potatoes are a big thing, and they’re harvested and planted the old fashioned way, and cooked underground in what is almost like a luau pit. 

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We also ate guinea pig. 

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Tastes like chicken.

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No, for real.

Mostly we just had fun, and again unlike Nepal, when I got back down to town, I wasn’t craving burgers, fries and ice cream. Well, I always crave ice cream. Anyway, I was happy to eat the food in town and my favorite dish of all that I ate was Lomo Saltado. It’s pretty much beef stir-fry served a top French fries.


God do I love French fries.



Throwing this together at home is easy as pie and for a second transported me out of the wintery abyss in which I currently find myself. I served these with my favorite oven fries, seasoned with my own taco seasoning because that sounded like it’d be good, and it was. 

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Recipe success!

This is us dancing atop Dead Woman’s pass. It’s what we do. We dance.

Lomo Saltado
Serves 4
Peruvian stir-fry with oven fries
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  1. 1 lb skirt steak, thinly sliced
  2. 1 onion, thinly sliced
  3. 2 tomatoes, cored, seeded and thinly sliced
  4. 1 habanero pepper, cored, seeded and thinly sliced
  5. 1 tsp garlic, minced
  6. 1 TB rice wine vinegar
  7. 1 TB red wine vinegar (you can use all red wine, but I personally ran out)
  8. 3 TB low-sodium soy sauce
  9. 4 TB cilantro, chopped
  10. 1 lemon, juiced
  11. Salt and pepper, to taste
  12. Oven fries, to serve
  1. Cut the steak in long pieces, about ¼ inch thick. Season with salt and pepper.
  2. In a wok or saute pan, heat about 2 TB olive oil over medium heat. Once the oil is hot, add the steak. After the meat has browned, add the onions and pepper and cook until they soften, about 3 minutes. Add the tomato, vinegars, lemon juice and the soy sauce. Simmer until the vegetables are cooked through. Top with cilantro. Remove from the pan and serve the fries.
Adapted from Various other sources
Adapted from Various other sources
The Hungary Buddha Eats the World


And I leave you with one of Lettuce and Tomato’s favorite pictures of the trip.

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What?? I’m just trying to fix my hiking pole.

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6 thoughts on “Beef and Memories: Lomo Saltado, or Peruvian Stir-Fry”

  • Oh my gosh, this looks SO good! I’ve only had Peruvian food from this little restaurant near my grandmother’s house, but I’ve loved going there since I was a child. I’ll have to try making this – and *someday* I’ll have to travel to Peru (it’s definitely on my bucket list)! Thanks for sharing the recipe, and all the photos 🙂

    • Oh it’s so easy I hope you do give it a try! I’m also glad you enjoy my pictures…it was a fun trip down memory lane. It’s definitely a place worthy of a bucket list.

  • Beef stir on fries! Oh that is something special. I’m a huge fan of nacho fries but this recipe seems more unique with the sauce and seasonings. Sounds like you had a fun trip. I enjoy hiking and camping, and would so do fancy camping like you did on the Inca Trail.

    • I honestly don’t know why stir fry on fries is not a thing in the US. It’s the most awesome fusion cuisine. Hope you give it a try. Also, highly recommend the fancy camping. 🙂

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