Spiced Peruvian Lomo Saltado Stir Fry

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory and tangy beef stir fry with tomatoes, onions, and a splash of soy sauce that captures the vibrant flavors of Peruvian cuisine. This Latin American-inspired beef recipe, ready in about 25 minutes, pairs sirloin steak, vegetable oil, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 3 Latin American cuisine 480 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

12 oz, sliced into 1/2-inch strips sirloin steak
3 tbsp vegetable oil
1 large, sliced into thick wedges red onion
2 medium, cut into wedges roma tomatoes
3 minced garlic cloves
3 tbsp soy sauce
2 tbsp red wine vinegar
2 tbsp chopped fresh cilantro
3/4 tsp salt
1/2 tsp black pepper
2 cups, for serving cooked white rice

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over high heat until shimmering. Add 12 oz sliced sirloin steak strips and season with 1/2 tsp black pepper and 1/2 tsp salt. Stir-fry for 2-3 minutes until browned but still tender, then remove from the pan and set aside.
Step 2: Add 1 tbsp vegetable oil to the same pan and toss in 1 large sliced red onion wedges and 3 minced garlic cloves. Stir-fry for 2 minutes until the onion softens but retains some crunch.
Step 3: Add 2 medium roma tomato wedges and cook for another 1 minute until tomatoes start to soften.
Step 4: Return the beef to the pan and pour in 3 tbsp soy sauce and 2 tbsp red wine vinegar. Toss everything together and cook for 1 minute until the sauce thickens slightly and coats all ingredients.
Step 5: Season with the remaining 1/4 tsp salt and 1/2 tsp black pepper if needed. Remove from heat and stir in 2 tbsp chopped fresh cilantro.
Step 6: Serve immediately over 2 cups cooked white rice.