Recipe

Festive Lomo Saltado: Light and Creamy

A brighter, cream-kissed twist on the Peruvian classic with juicy steak, crisp peppers, and a silky ají amarillo sauce that clings to every fry.

By Matt Campbell

•

4.8

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Lomo saltado is one of those dishes that feels like a party even when you are cooking it in sweatpants. It is fast, smoky, saucy, and just a little chaotic in the best way. Traditionally you get stir-fried steak, onions, tomatoes, fries, and a punchy soy and vinegar sauce that tastes like it learned a few tricks in a Chinese-Peruvian kitchen.

This version keeps the soul of the classic but goes light and creamy for a festive vibe. Think silky ají amarillo sauce that still brings heat and sunshine, but with a gentler, glossy finish that hugs the beef and veggies instead of puddling at the bottom of your plate. It is weeknight friendly, company worthy, and extremely likely to make you steal fries straight from the pan.

Why It Works

Fast wok style cooking: High heat gives you browned edges on the steak and still-crisp vegetables, so everything tastes bold instead of steamed.
Light creamy sauce, not heavy gravy: A little Greek yogurt or light crema stirred in off-heat keeps it silky without splitting. You get richness without the nap afterwards.
Ají amarillo does the festive heavy lifting: It adds color and a fruity heat that makes the dish feel special even with everyday ingredients.
Fries stay crispy longer: We toss only part of the fries in the pan and serve the rest on the side for maximum crunch.

Pairs Well With

Steamed jasmine rice or Peruvian style white rice
Ají verde for extra zip
Sparkling lime soda or a simple spritzer
Cucumber lime salad to keep it bright

Storage Tips

Lomo saltado leftovers are still delicious, but fries are divas. Store smart and you will be very happy tomorrow.

How to refrigerate

Separate if you can: Put steak and vegetables with sauce in one container. Put fries in a separate container lined with a paper towel.
Fridge time: 3 to 4 days in an airtight container.

How to reheat

Best method: Warm the steak and veggies in a skillet over medium heat with a splash of water or broth. Add a tiny spoon of yogurt at the end if you want to refresh the creaminess.
Fries: Recrisp in an air fryer at 380°F for 4 to 7 minutes, or on a sheet pan at 425°F until sizzling.
Microwave note: It works for the beef mixture, but it will soften the veggies. Fries will go limp. Do it only if you must.

Can you freeze it?

You can freeze the steak and veggie mixture for up to 2 months, but skip freezing the fries. Thaw overnight in the fridge and reheat in a skillet.

Common Questions

What cut of beef is best for lomo saltado?

Sirloin, ribeye, or tenderloin all work. For the best balance of tenderness and price, I reach for top sirloin. Slice it thin against the grain and you are golden.

What is ají amarillo and what can I use instead?

Ají amarillo is a Peruvian yellow chile with a fruity heat. You can find it as a paste in Latin markets or online. If you cannot get it, use a mix of mild hot sauce plus a little smoked paprika, or blend a roasted yellow bell pepper with a small amount of jalapeño and a squeeze of lime. It will not be identical, but it will still be delicious.

How do I keep the sauce creamy without curdling?

Stir the yogurt or crema in off the heat. If your pan is screaming hot, let it cool for 30 to 60 seconds first. Also use full-fat Greek yogurt if you can. It is more stable.

Do I have to use fries?

Fries are classic and fun, but you can swap in roasted potatoes, air fryer potatoes, or even crispy sweet potato fries. If you go the healthier route, keep them crispy and serve them on the side so they do not soak up all the sauce.

Can I make it gluten free?

Yes. Use tamari instead of soy sauce, and make sure your ají amarillo paste is gluten free. Also check your Worcestershire sauce. Many brands contain gluten. Look for a certified gluten-free version, or swap in 1 tsp gluten-free Worcestershire or 1 tsp extra tamari plus a tiny splash of vinegar.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (cast iron is great) or a wok
Sheet pan (if baking fries)
Mixing bowl for the sauce
Sharp knife for slicing steak thin
Tongs for fast stir-frying

The first time I made lomo saltado at home, I learned two things quickly. One, high heat is non-negotiable. Two, fries have zero patience. I started treating the dish like a friendly kitchen sprint: prep everything, crank the pan, and commit.

This light and creamy version happened on a cold week when I wanted something cozy but not heavy. I stirred in a little yogurt with ají amarillo and lime, tasted it, and immediately did the thing where you pause mid-bite like, okay wow. It is festive, a little indulgent, and still bright enough that you want another forkful.

Festive Lomo Saltado: Light and Creamy

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 4

Ingredients

For the light creamy ají sauce

3 tbsp ají amarillo paste
1 tbsp mayonnaise
1/2 cup plain Greek yogurt (or light sour cream)
1 tbsp fresh lime juice, plus more to taste
1 small garlic clove, finely grated
1/2 tsp kosher salt
2 to 4 tbsp water, to thin as needed

For the lomo saltado

1 1/4 lb sirloin steak, sliced into thin strips against the grain
1 1/2 tsp kosher salt, divided
1/2 tsp black pepper
1 to 2 tbsp neutral oil (avocado, canola), divided
1 red onion, cut into thick wedges
2 medium Roma tomatoes, cut into wedges
1 red bell pepper, sliced (optional but festive)
2 tbsp soy sauce (or tamari)
1 tbsp red wine vinegar
1 tsp Worcestershire sauce (use gluten-free if needed)
1/2 tsp smoked paprika (optional)
3 cups cooked fries (frozen baked or air fried, or homemade)
1/2 cup chopped cilantro
Cooked white rice, for serving

Tip: If your fries are unsalted, season them while they are hot. Cold fries do not absorb salt the same way.

Instructions

Make the creamy ají sauce. In a bowl, whisk ají amarillo paste, mayonnaise, Greek yogurt, lime juice, garlic, and salt. Thin with 2 to 4 tablespoons water until it is pourable but still clingy. Set aside.
Get the fries ready first. Bake or air fry until deeply golden and crisp. Hold them on a sheet pan while you cook the steak. If you want maximum crunch, keep half the fries for serving and only toss the other half in the stir-fry.
Season the steak. Pat dry, then season with 1 teaspoon salt and the black pepper. Dry steak plus hot pan equals real browning.
Sear the steak fast. Heat a large skillet over high heat until very hot. Add 1 tablespoon oil. Sear steak in a single layer for 45 to 60 seconds per side. Work in batches if needed, adding a small splash of oil if the pan looks dry. Transfer to a plate.
Stir-fry the vegetables. If the pan is dry, add the remaining 1 teaspoon to 1 tablespoon oil. Add onion and bell pepper. Toss 1 to 2 minutes until crisp-tender with a little char. Add tomatoes and cook 30 to 45 seconds, just until warmed.
Build the classic salty-tangy base. Add soy sauce, vinegar, Worcestershire, and smoked paprika (if using). Toss for 20 to 30 seconds, scraping up the browned bits. Taste, then add the remaining salt only if needed.
Make it light and creamy. Turn the heat off. Add the seared steak back in. Spoon in about half to two thirds of the ají sauce and toss until glossy. Taste and add more lime or a pinch of salt if needed.
Add fries your way. Toss in half the fries for saucy bites, then serve the rest on the side for crunch. Finish with cilantro.
Serve immediately. Pile it over rice or serve rice alongside. Drizzle with extra ají sauce at the table for the people who like it louder.

Nutrition information is estimated.

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