Lomo saltado is a Peruvian beef stir-fry of seared beef, red onion, tomatoes, soy sauce, and vinegar, commonly served with rice and crisp potatoes. Aji amarillo adds fruity warmth, while the quick, hot cook keeps the beef savory and the vegetables lively; family and regional versions vary in their seasonings and how the potatoes are prepared.
Ingredients
- 1 cup (185 g) long-grain white rice
- 1½ cups (355 ml) water, for the rice
- ½ teaspoon fine salt, divided, plus more to taste
- 12 ounces (340 g) russet potatoes, scrubbed and cut into fries about ⅓ inch (8 mm) thick
- ½ cup (120 ml) neutral high-heat oil, such as canola or sunflower oil, for frying the potatoes
- 1 pound (454 g) beef sirloin or flank steak, trimmed and cut across the grain into strips about ½ inch (1 cm) thick
- 1 tablespoon (15 ml) neutral high-heat oil, for the stir-fry
- 3 tablespoons (45 ml) regular soy sauce
- 2 tablespoons (30 ml) red wine vinegar
- 2 tablespoons (30 ml) beef broth or water
- 1 tablespoon (15 g) aji amarillo paste
- 2 garlic cloves (about 6 g), finely chopped
- ½ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- 1 medium red onion (about 150 g), cut into thick wedges
- 2 medium tomatoes (about 300 g total), cored and cut into wedges
- ¼ cup (10 g) chopped fresh cilantro leaves and tender stems
- 1 lime (about 60 g), cut into wedges, for serving
Instructions
- Prepare the rice. Rinse the rice in a fine-mesh strainer until the water is less cloudy, then put it in a small saucepan with 1½ cups (355 ml) water and ¼ teaspoon salt. Bring to a boil, cover, and turn the heat to low. Simmer until the water is absorbed and the rice is tender, about 15 minutes. Remove the pan from the heat and leave it covered while you cook the rest of the meal. If your rice package gives a different cooking time, follow that timing.
- Cut and dry the potatoes. Cut the potatoes into evenly sized fries so they cook at roughly the same rate. Rinse off excess surface starch if you like, then dry them thoroughly with a clean towel; wet potatoes can make hot oil spit. Set a wire rack over a tray or line a plate with paper towels for draining.
- Mix the stir-fry sauce. In a small bowl, stir together the soy sauce, red wine vinegar, broth, aji amarillo paste, garlic, cumin, and black pepper. Taste a drop: the sauce should be tangy, salty, and gently chile-fruity. Keep it nearby, because the beef and vegetables cook quickly once they hit the pan.
- Fry the potatoes. Pour the ½ cup (120 ml) oil into a large, heavy skillet to a depth of roughly ¼ inch (6 mm), adding a little more if needed to coat the bottom generously. Heat over medium-high until a potato fry sizzles steadily when added. Fry the potatoes in one layer, in batches if necessary, turning occasionally, until golden and tender, about 12–16 minutes per batch. Adjust the heat so they brown without darkening too fast. Transfer to the rack or paper towels and season with a pinch of salt. Carefully pour off the frying oil and wipe out the skillet; reserve the pan for the beef.
- Sear the beef in batches. Pat the beef dry and season it with the remaining ¼ teaspoon salt. Heat the clean skillet over high heat until very hot, then add 1 tablespoon (15 ml) fresh oil. Add the beef in a single layer, leaving space between pieces; cook in two batches if the pan is crowded. Sear, turning once, until browned and cooked through, about 2–3 minutes per batch depending on thickness. Check the thickest piece 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 and let it rest for 3 minutes.
- Cook the onion and tomatoes. Keep the skillet over high heat. Add the onion wedges and stir-fry for about 1½ minutes, just until the edges color but the onion still has some crunch. Add the tomato wedges and cook for 1 minute, turning gently so they soften without collapsing. If the pan is very dry, add 1 tablespoon (15 ml) water.
- Finish the lomo saltado. Pour the sauce into the skillet and let it bubble for about 30 seconds, scraping up the browned bits. Return the rested beef and any juices to the pan and toss briefly to coat. Fold in the cilantro. Add the fries at the very end and toss once or twice, or keep them separate for a crisper texture. Serve immediately over or beside the rice, with lime wedges.
Tips
- Cut against the grain. Look for the direction of the long muscle fibers in the steak and slice across them. Shorter fibers make the cooked strips easier to bite. Keep the pieces fairly even in thickness, and pat them dry so they sear instead of steaming.
- Give the pan room. A crowded skillet releases moisture and prevents browning. Cook the beef in batches, and let the pan return to high heat before adding the next batch. A wide wok or heavy skillet works well; a thin pan may need a little more time to heat.
- Find aji amarillo or substitute thoughtfully. Aji amarillo paste is a traditional Peruvian chile ingredient with fruity flavor and moderate heat; it is sold in many Latin American grocery stores and online. If it is unavailable, use 1 tablespoon (15 g) finely chopped yellow bell pepper plus ¼ teaspoon (1 g) mild yellow chile paste or a small pinch of cayenne. This is a practical approximation, not an exact flavor match; the dish will be less distinctive and may be less hot.
- Keep the fries crisp if you prefer. The fries may be tossed into the sauce, where they absorb its flavor and soften, or served on the side for more crunch. Do not add them early: they can become soggy while the beef and vegetables finish.
Serving Suggestions
Serve lomo saltado hot with a mound of fluffy white rice and lime wedges. In many familiar presentations, the fries are placed beside or partly over the beef, tomatoes, and onions; at home, serving them separately makes it easier to preserve their crisp edges. A spoonful of the savory, tangy pan sauce over the rice brings the components together.
For a balanced meal, add a simple green salad dressed with lime and a little oil, or serve sliced avocado on the side. Keep extra sauces restrained: the stir-fry already has a pronounced soy-vinegar flavor, and a strongly seasoned side can compete with it. If serving several people, bring the skillet to the table soon after cooking so the beef stays warm and the vegetables retain some bite.
Variations
Make it milder: Reduce the aji amarillo paste to 1–2 teaspoons (5–10 g), or leave it out and use sweet yellow bell pepper. The result will lack some of the chile’s characteristic fruity flavor, but the soy, vinegar, beef, and vegetables still make a satisfying stir-fry. Put extra chile sauce on the table for people who want more heat.
Use a different beef cut: Flank and sirloin are convenient because they cook quickly when sliced across the grain. Skirt steak also works, though it can be more strongly flavored and should be sliced carefully across its pronounced grain. Avoid stewing cuts for this fast method; they need longer, moist cooking to become tender.
Change the potato method: For less stovetop frying, bake or air-fry the cut potatoes according to the appliance instructions until browned and tender, then season them and serve alongside. The texture and flavor differ from potatoes fried in a skillet, but the meal is easier to manage if you do not want a pan of hot oil. Keep the potatoes separate until serving for the best crispness.
Adjust the sauce: If you like a sharper finish, add 1 teaspoon (5 ml) more vinegar; if the sauce tastes too intense, add 1–2 tablespoons (15–30 ml) broth or water. Use low-sodium soy sauce if you are sensitive to salt, then season at the end. Do not replace all the vinegar with lime juice: lime is best offered at the table as a fresh finishing squeeze.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, storing them in a covered shallow container. The beef and vegetables keep for 3–4 days in the refrigerator. For the best texture, store the rice and fries separately if possible; fries mixed with sauce will soften, and refrigeration will not restore their original crispness.
Reheat only the portion you plan to eat. Warm the beef and vegetables in a skillet over medium heat with a splash of water or broth, stirring until steaming hot throughout. Reheat leftovers to 165°F (74°C), checking the thickest portion with a food thermometer. Rice can be reheated in the microwave with a teaspoon of water per serving, covered loosely, or in a small pan; make sure it also reaches 165°F (74°C). Re-crisp separate fries in a hot oven or air fryer, rather than stirring them into the pan while it reheats. Freeze leftovers in a sealed freezer-safe container for up to 2 months for better quality; thaw overnight in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
What does lomo saltado mean?
Lomo means tenderloin in Spanish, and saltado refers to something sautéed or stir-fried. The name is widely used for this Peruvian-style beef dish, although recipes commonly use other quick-cooking cuts, such as sirloin or flank, rather than tenderloin.
Is lomo saltado spicy?
It can be, but the heat depends on the amount and brand of aji amarillo paste. The quantity here gives the sauce a noticeable chile character without making it very hot for most palates. Start with less if you are unsure, then serve additional chile at the table rather than adding too much before tasting.
Can I make lomo saltado without aji amarillo?
Yes. Yellow bell pepper with a small amount of mild chile paste or cayenne can approximate the color and some of the warmth, though it will not reproduce aji amarillo’s distinctive fruity flavor. If you cannot find a substitute, simply omit it; keep the vinegar, soy sauce, and fresh vegetables for the dish’s savory-tangy character.
Why did my beef turn out tough?
Common causes are slicing with the grain, using a cut intended for slow cooking, crowding the pan, or cooking the strips longer than necessary. Slice across the fibers, dry the meat, sear in batches, and check a thick piece with a thermometer. Letting the beef rest for 3 minutes after it reaches the safe minimum helps keep the juices in the meat.
Can I prepare any part ahead?
You can mix the sauce, wash and cut the potatoes, and slice the onion and cilantro a few hours ahead; refrigerate prepared ingredients in covered containers. Keep the cut potatoes submerged in cold water if preparing them in advance, then drain and dry them very thoroughly before frying. Cut the tomatoes shortly before cooking, and cook the beef just before serving so it stays tender.
Should the fries be mixed into the stir-fry?
Either approach works. Tossing them into the finished pan lets the potatoes pick up the sauce, while serving them separately preserves more crunch and gives each person control. If you expect leftovers, keep the fries apart from the saucy beef and vegetables so they do not soften as quickly in the refrigerator.
Related
- Easy Peruvian Arroz con Pollo (Chicken and Rice)
- Peruvian Lentils Recipe with Aji Amarillo and Rice
- Peruvian Recipes With Quinoa: Aji Amarillo Quinoa Stew
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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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