Lomo saltado is a Peruvian stir-fry of beef, tomatoes, red onion, soy sauce, and vinegar, traditionally served with rice and French fries. Its quick, high-heat cooking gives the beef a browned edge while the vegetables stay lively, and the savory, tangy pan sauce brings the whole plate together.
Ingredients
- 1½ lb (680 g) russet potatoes, scrubbed and cut into ½-inch (1.3 cm) fries
- 2 tbsp (30 ml) neutral oil, divided, plus 1 tbsp (15 ml) for the fries
- 1 tsp fine salt (5 g), divided, plus more to taste
- ½ tsp black pepper (1 g), divided
- 1½ lb (680 g) beef sirloin, trimmed and cut across the grain into ½-inch (1.3 cm) strips
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) red wine vinegar
- 1 tsp ground cumin (2 g)
- 2 garlic cloves (about 6 g), finely chopped
- 1 medium red onion (about 200 g), cut into thick wedges
- 1 medium tomato (about 180 g), cut into thick wedges
- 1 medium aji amarillo pepper (about 30 g), seeded and sliced, or 1 small yellow bell pepper plus ½ small jalapeño
- 2 tbsp (8 g) chopped fresh cilantro
- 2 cups (370 g) uncooked long-grain white rice, rinsed
- 3 cups (710 ml) water for the rice
- 2 lime wedges (about 30 g), for serving
Instructions
- Heat the oven to 450°F (230°C). Toss the potato fries with 1 tablespoon (15 ml) neutral oil and ½ teaspoon (2.5 g) salt. Spread them in a single layer on a large baking sheet, leaving space between pieces so they roast rather than steam. Bake for 25 minutes, turning once halfway through, until browned and tender. If they need more color, give them another 3 to 5 minutes while you finish the stir-fry.
- While the fries bake, cook the rice. Put the rinsed rice, 3 cups (710 ml) water, and a pinch of salt in a saucepan. Bring it to a boil, stir once, cover, and reduce the heat to low. Cook for 15 minutes, then take the pan off the heat and let it stand, covered, for 5 minutes. Fluff with a fork. The rice cooks alongside the fries, so it does not add extra time to the schedule.
- Pat the beef dry with paper towels; excess moisture makes it harder to brown. Season it with the remaining ½ teaspoon salt, ¼ teaspoon pepper, and the cumin. In a small bowl, stir together the soy sauce and red wine vinegar so the sauce is ready before you start cooking.
- Heat a large, heavy skillet or wok over high heat until very hot. Add 1 tablespoon (15 ml) oil, then add the beef in a single layer. If your pan is not large enough to leave space around the strips, cook in two batches and use the remaining tablespoon of oil for the second batch. Sear without moving the beef for about 1 minute, toss, and cook for another 1 to 2 minutes. Check the thickest pieces with a food thermometer: USDA FSIS guidance for whole cuts of beef is a safe minimum of 145°F (63°C), followed by a 3-minute rest. Transfer the beef to a clean plate while it rests; do not put cooked beef back on a plate that held raw meat.
- Add the red onion and aji amarillo to the hot pan. Stir-fry for about 1 minute, keeping the heat high. Add the garlic and tomato and cook for 30 seconds, just until fragrant and the tomato begins to soften. The onion should still have some bite, and the tomato should hold its shape instead of collapsing into a sauce.
- Pour the soy-vinegar mixture into the pan and scrape up the browned bits. Return the rested beef and any juices to the skillet. Toss for about 1 minute, just long enough to coat everything and heat it through. Remove the pan from the heat and fold in the cilantro. Taste the sauce and adjust with a pinch of salt or pepper if needed.
- Divide the rice among four plates. Add the hot fries and spoon the beef, vegetables, and pan juices over or alongside them. Serve immediately with lime wedges. Keep some fries on the side if you prefer them crisp rather than coated in sauce.
Tips
Cut the beef across the grain, not along the visible muscle fibers. Shorter fibers make each strip easier to chew, and keeping the pieces similar in size helps them cook at the same pace. Sirloin is a useful balance of tenderness and flavor; flank steak also works, but it can become chewy if sliced with the grain or left in the pan too long.
High heat and a roomy pan are the keys to browning. If the beef crowds the skillet, it releases moisture and steams instead of searing. Cook it in batches, let the pan get hot again between batches, and avoid stirring constantly during the first minute. A well-seasoned cast-iron skillet or stainless-steel pan works well; a nonstick pan may not tolerate the same intense heat.
Aji amarillo is a bright, fruity Peruvian chile and gives the dish its characteristic warmth. Fresh peppers can be hard to find outside Latin American groceries. For a practical substitute, use yellow bell pepper with a little jalapeño; it provides color and adjustable heat, but the flavor will be milder and less fruity. Use aji amarillo paste if available: start with 1 tablespoon (15 g), stir it into the pan with the garlic, and reduce the jalapeño or omit it.
Traditional lomo saltado is commonly made with fried potatoes, while this version roasts them to simplify the cooking. For the best texture, keep the fries on a separate part of the plate until serving. If you have a smaller oven tray, use two trays rather than piling the potatoes together. Crowding traps steam and leaves the centers soft before the edges brown.
Serving Suggestions
Serve the rice, fries, and stir-fry together while everything is hot. The rice catches the salty, tangy juices, while the fries bring a crisp, starchy contrast. In many Peruvian-style presentations, the fries are mixed into the beef and vegetables just before serving; keeping them alongside is a good choice when you want more crunch. Lime is optional, but a squeeze brightens the rich pan sauce.
For a fuller meal, add a simple green salad dressed with lime juice, a little oil, and salt. Sliced avocado can also be served on the side, though it is not necessary to the recipe. If you are serving several people, put the rice in a warm serving bowl and bring the skillet to the table promptly, since the vegetables are at their best shortly after cooking.
Variations
Chicken lomo saltado is a common home variation. Replace the beef with 1½ lb (680 g) boneless, skinless chicken thighs cut into strips. Cook the chicken until the thickest pieces reach 165°F (74°C), the USDA FSIS safe minimum for poultry, then transfer it to a clean plate and continue with the vegetables. Chicken thighs stay juicy through the brief high-heat cooking; chicken breast can be used, but take care not to overcook it.
For a vegetarian version, use 1 lb (450 g) extra-firm tofu, pressed and cut into cubes, or 1 lb (450 g) thick-sliced mushrooms. Brown either in batches, then add it back with the sauce. Tofu gives a mild, firm bite, while mushrooms contribute a deeper savory flavor. Check that the soy sauce is suitable for your dietary needs, and use tamari if you need a wheat-free option.
You can make the dish spicier by adding another aji amarillo or a finely sliced fresh chile. For a gentler plate, remove the chile’s seeds and membranes or use only yellow bell pepper. Some cooks add a splash of beef stock to make more sauce; if you do, use ¼ cup (60 ml) and let it bubble briefly so the flavor stays concentrated. This makes the finished stir-fry a little saucier and less sharply tangy.
Storage and Reheating
For food safety, refrigerate leftovers within 2 hours of cooking. Store the beef-and-vegetable mixture, rice, and fries in separate airtight containers if possible. The cooked beef and vegetables and the rice keep for 3 to 4 days in the refrigerator at 40°F (4°C) or colder. Fries are best the day they are made; refrigerated leftovers soften, but they can still be reheated. Freeze the beef mixture for up to 2 months for better quality, though the tomatoes and onion will be softer after thawing. Thaw it in the refrigerator.
Reheat the beef and vegetables in a skillet over medium heat with a spoonful of water, stirring until steaming hot and the leftovers reach 165°F (74°C). Reheat rice separately with a tablespoon of water per cup, covered, stirring once so it heats evenly; leftovers also need to reach 165°F (74°C). Re-crisp fries in a 400°F (205°C) oven or air fryer for several minutes. Do not leave cooked rice or meat at room temperature for an extended period, and discard leftovers that have been unrefrigerated for more than 2 hours.
Frequently Asked Questions
What is lomo saltado?
Lomo saltado is a Peruvian beef stir-fry made with onion, tomato, chile, soy sauce, and vinegar. It is usually served with rice and fries. Its ingredients and fast stir-fry method reflect the Chinese-Peruvian cooking tradition often called chifa; recipes vary between households and cooks.
Is aji amarillo very hot?
It has noticeable but generally manageable heat, along with a distinct fruity flavor. Pepper heat varies, so start with one pepper and taste the finished sauce. Yellow bell pepper with a little jalapeño is a useful substitute when fresh aji amarillo is unavailable, though it will not taste exactly the same.
Can I make lomo saltado without a wok?
Yes. Use the widest heavy skillet you have, preferably one that heats well. The important thing is to cook in batches if needed so the beef and vegetables have room to brown. A wok is convenient, but it is not required for a good result.
Can I use frozen fries?
Yes. Bake them according to the package directions and make the beef stir-fry while they cook. Choose a plain cut such as shoestring or standard fries so their seasoning does not compete with the soy-vinegar sauce. Since package cooking times vary, use the package timing rather than the fresh-potato timing in this recipe.
Can I prepare any parts ahead?
You can rinse the rice, mix the soy sauce and vinegar, and cut the vegetables a few hours ahead; keep cut vegetables covered in the refrigerator. Cut the potatoes shortly before roasting, or hold them submerged in cold water in the refrigerator and dry them very thoroughly before adding oil. Cook the beef just before serving so it stays tender and the vegetables do not lose their texture.
Why did my beef turn out tough?
It may have been sliced with the grain, cooked in an overcrowded pan, or left on the heat too long. Slice across the grain, pat the meat dry, brown it in batches, and remove it while you cook the vegetables. A thermometer helps you check the safe temperature without relying on color alone; allow the required 3-minute rest before returning the beef to the pan.
Related
- Peruvian Roast Chicken with Green Aji Sauce
- Peruvian Ceviche Recipe with Lime, Ají, and Sweet Potato
- Peruvian Causa Rellena: A Layered Potato Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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