Lomo saltado (Beef stir-fry)

Martin Morales’ recipe for this traditional Peruvian dish, adapted from his book Ceviche, combines soy sauce, chilli and Pisco

  • Prep:20 mins
    Cook:10 mins
    plus at least 2 hrs marinating
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 344
  • fat 16g
  • saturates 5g
  • carbs 11g
  • sugars 8g
  • fibre 2g
  • protein 34g
  • salt 7.1g


  • 300g fillet steak, cut into large cubes
  • 1 tbsp vegetable oil, for frying
  • ½ large red onion, cut into thick wedges
  • 1 tomato, halved, deseeded and cut lengthways into eighths
  • 1 amarillo chilli or medium red chilli, deseeded and sliced lengthways
  • 1 tbsp Pisco (grape brandy) or vodka
  • 2 tbsp ají amarillo chilli paste or Basic chilli paste (see tips)
  • small handful coriander leaves, finely chopped
  • chunky chips, to serve (optional)
  • 2 garlic cloves, chopped
  • 75ml soy sauce
  • 1 tbsp red wine vinegar
  • 1 tsp Worcestershire sauce
  • ½ tsp dried oregano
  • ½ tsp ground cumin


Ají amarillo chilli paste

Ají amarillo chilli paste is made from Peruvian Ají amarillo chillies. They have an orangey-yellow colour, and are spicy and perfumed. Buy them online at southdevonchillifarm.co.uk and follow the Basic chilli paste (see next tip) or buy the paste from vivaperu.co.uk.

Basic chilli paste recipe

Pour 1 tbsp oil into a large heavy-based saucepan. Add 100g deseeded and finely chopped chilli and 1/2 finely chopped onion, and cook over a low heat for 10 mins, stirring regularly. Add 2 finely chopped garlic cloves and fry for 5 mins more until everything is very soft, being careful to make sure it doesn’t take on any colour. Tip the contents of the saucepan into a food processor or blender and blitz until smooth. 


  1. Make the marinade by mixing all the ingredients together in a large bowl. Add the meat to the bowl and mix so that it is well covered. Cover with cling film and leave in the fridge for at least 2 hrs, overnight if you have time.

  2. Drain the meat, reserving the marinade. Heat the oil in a wok over a high heat until just smoking, then add the meat – be careful, the oil might splutter. Cook as quickly as possible, tossing it until the meat is browned on all sides. Add the red onion and cook for 1 min. Add the tomato and chilli, then immediately spoon in the Pisco. Pour over the reserved marinade and chilli paste, stir well, turn off the heat and leave the meat to rest in the sauce for a couple of mins. Garnish with coriander and serve with chunky chips, if you like.

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