Peruvian lomo saltado (beef stir-fry)

A Peruvian beef dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 45 min

Organic sourcing

Tomatoes and bell peppers are on the Dirty Dozen list — sourcing organic reduces pesticide exposure. Beef, when organic, offers better quality control.

Ingredients

• 500 g beef tenderloin, sliced
• 2 medium red onions, sliced
• 2 medium tomatoes, sliced into wedges
• 1 red bell pepper, sliced
• 2 tbsp good-quality soy sauce
• 1 tbsp red wine vinegar
• 1 clove garlic, minced
• 1 tsp ground cumin
• 2 tbsp vegetable oil
• to taste salt and black pepper
• 4 potatoes, peeled and cut into fries
• 2 tbsp fresh cilantro, chopped

Method

1. Heat vegetable oil in a large skillet over high heat. Add the beef slices and sear until browned but still juicy. Remove from the skillet.
2. In the same skillet, add more oil if needed and cook the onions until soft and starting to char.
3. Add the garlic and bell pepper to the onions and stir-fry for a couple of minutes until fragrant.
4. Stir in the tomatoes, soy sauce, vinegar, and cumin. Cook briefly until tomatoes begin to soften.
5. Return the beef to the skillet, mix everything well, and season with salt and pepper.
6. In a separate pan, fry the potatoes until golden and crispy. Drain on paper towels.
7. Serve the stir-fry hot, topped with fresh cilantro, alongside the fried potatoes.

Notes

• For a gluten-free version, use tamari instead of soy sauce.
• Alternatively, bake fries in the oven for a healthier option.
• Pair with white rice for a more traditional serving.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Peruvian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.