Lomo saltado is one of Peru’s best-known dishes: tender beef, red onion, tomatoes, and chile are quickly cooked with soy sauce and vinegar, then served with rice and fries. Its lively mix of savory, tangy, and fresh flavors comes together in a hot pan, while the rice and potatoes make it a generous, satisfying meal.
There are regional and family variations, especially in the choice of chile and the way the fries are cooked. This version keeps the familiar combination and cooks the steak whole before slicing it, which makes it easier to check for safe doneness.
Ingredients
- 1 cup (185 g) long-grain white rice
- 1½ cups (355 ml) water, plus more if needed for your rice
- 1 lb (454 g) russet potatoes, scrubbed and cut into ½-inch (1.25 cm) fries
- ½ cup (120 ml) neutral high-heat oil, such as canola or sunflower oil, for shallow-frying the potatoes; you may need slightly less
- 1 lb (454 g) boneless beef sirloin steak, about 1 inch (2.5 cm) thick
- 1 tsp (5 ml) neutral oil for the steak
- 1 tsp (6 g) fine salt, divided, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 1 medium red onion (about 200 g), cut into thick wedges
- 2 medium tomatoes (about 300 g), cored and cut into thick wedges
- 1 to 2 tbsp (15–30 ml) aji amarillo paste, to taste
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) red wine vinegar
- 2 tbsp (30 ml) water or low-sodium beef broth
- 2 scallions (about 30 g), cut into 1-inch (2.5 cm) pieces
- 2 tbsp (8 g) chopped fresh cilantro leaves
- 1 lime (about 60 g), cut into wedges, for serving
Aji amarillo is a fruity, moderately hot yellow chile that gives the dish a recognizable Peruvian flavor. Look for the paste in Latin American grocery stores or online. If you can’t find it, use 1 tablespoon (15 ml) minced jalapeño or a small amount of another fresh chile; the result will be less fruity, so add it gradually and adjust the heat to taste.
Instructions
- Start the rice. Rinse the rice in a fine-mesh strainer until the water is mostly clear, then drain well. Combine it with 1½ cups (355 ml) water and a pinch of the salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and simmer for about 15 minutes, or until the water is absorbed and the grains are tender. Remove from the heat and leave covered for 5 minutes; fluff with a fork before serving.
- Prepare the fries. While the rice cooks, pat the potato sticks very dry with a clean towel. Pour the oil into a large, heavy skillet to a depth of about ¼ inch (6 mm) and heat over medium-high. Test with one potato strip: it should sizzle steadily when added, not smoke. Fry the potatoes in batches for about 18 minutes total, turning occasionally, until golden and tender. Avoid crowding the skillet, which lowers the oil temperature and makes the fries greasy. Transfer each batch to a wire rack or paper towels and season with salt. Keep the fries separate from the beef until serving so they stay crisp.
- Cook and rest the steak. Pat the steak dry. Season both sides with the remaining salt and the black pepper. Heat a large skillet or wok over medium-high until hot, add 1 teaspoon (5 ml) oil, and sear the steak for about 4 minutes per side, adjusting for its thickness. Check the center with a food thermometer: USDA FSIS recommends a safe minimum of 145°F (63°C) for whole cuts of beef, followed by a 3-minute rest. Transfer the steak to a clean plate and let it rest for 3 minutes before slicing it thinly across the grain. Use a clean knife and cutting board, not ones that held the raw steak.
- Stir-fry the vegetables. Carefully pour off excess oil from the skillet, leaving about 1 tablespoon (15 ml), and return it to high heat. Add the onion and cook for about 2 minutes, tossing until it begins to soften but still has some crunch. Add the tomatoes and aji amarillo paste and cook for another 2 minutes. The tomatoes should warm and release a little juice without collapsing into a sauce.
- Make the quick pan sauce. Stir together the soy sauce, vinegar, and water or broth. Pour the mixture into the hot skillet and toss the vegetables for about 1 minute, scraping up any browned bits. Add the sliced beef and scallions, then toss for about 1 minute, just long enough to coat and warm the beef. If the pan looks dry, add a spoonful of water; if it seems watery, toss over high heat briefly to reduce the liquid.
- Finish and serve. Turn off the heat and fold in the cilantro. Taste the sauce and adjust with a little more salt, vinegar, or aji amarillo if needed. Spoon rice onto plates, add the beef and vegetables, and serve the fries alongside or tuck some into the stir-fry just before eating.
Tips
- Cut evenly and dry thoroughly. Similar-sized potato sticks cook at about the same rate, and dry potatoes brown more readily. Drying the steak also helps it sear instead of steaming in its own surface moisture.
- Use a hot, uncrowded pan. If the skillet is crowded, the vegetables release water and lose their char. Cook in two batches if your pan is small, then return everything to the pan for the quick sauce toss.
- Keep the fries crisp. Drain them on a rack if you have one, rather than piling them in a bowl. For extra crunch, fry in batches and wait for the oil to return to temperature between batches. Never leave hot oil unattended.
- Adjust the chile with care. Aji amarillo pastes vary in heat and saltiness. Start with 1 tablespoon, taste the sauce, and add more only if you want additional chile flavor. If using jalapeño, remove the seeds for a milder result.
Serving Suggestions
Serve lomo saltado hot, with a mound of fluffy white rice and the fries on the side. Keeping the fries separate until the last moment gives you a choice: leave them crisp for dipping into the pan sauce, or mix a portion into the beef and vegetables for the classic contrast of soft, saucy pieces and crisp edges. Lime wedges add a bright finishing squeeze, and extra cilantro can be offered at the table.
For a fuller meal, add a simple green salad dressed with lime juice, a little oil, and salt. Keep its flavors clean and lightly acidic so they balance the savory soy-vinegar sauce rather than compete with it. If you’re serving several people, put the rice, fries, and beef mixture in separate warm serving dishes so guests can assemble their plates while the fries are still at their best.
Variations
Use a different steak cut: Tenderloin is a traditional-feeling choice, while sirloin is widely available and offers good flavor. Flank steak can work too, but slice it thinly across the grain after cooking so it is easier to chew. Keep the whole steak intact for the thermometer check and resting step.
Make it milder or hotter: Reduce the aji amarillo or leave it out for a gentler dish, though the flavor will be less distinctly Peruvian. For more heat, add a little extra paste or serve sliced fresh chile at the table instead of making the whole skillet hotter.
Change the potatoes: If shallow-frying isn’t practical, cook frozen fries according to their package directions and serve them on the side. They won’t have exactly the same texture as freshly cut potatoes, but they make the dish easier to manage. A separate pan also helps keep the beef stir-fry from becoming crowded.
Try chicken: Use boneless chicken thighs or breasts cut into similar-sized pieces, and cook them separately from the vegetables until a thermometer reads 165°F (74°C), the USDA FSIS safe minimum for poultry. Remove the chicken to a clean plate, cook the vegetables and sauce, then return the cooked chicken to the pan to coat. This is a variation rather than the beef version described above.
Storage and Reheating
For food safety, refrigerate the cooked beef mixture, rice, and potatoes within 2 hours of cooking, using separate shallow containers so they cool promptly. Refrigerated leftovers keep for 3–4 days. The fries soften in storage, and the rice can dry out, so the components are best stored separately rather than mixed together.
Reheat the beef and vegetables in a skillet over medium heat with a splash of water, stirring until hot throughout. Reheat rice with a tablespoon of water per serving, covered, in the microwave or in a saucepan; stir partway through. Reheat leftovers to 165°F (74°C), checking the thickest pieces with a food thermometer. Warm fries in a 400°F (200°C) oven or air fryer until hot and crisp, usually about 5–10 minutes; avoid reheating them in a covered container, which traps steam. Discard leftovers left at room temperature for more than 2 hours.
Frequently Asked Questions
What is lomo saltado?
Lomo saltado is a Peruvian stir-fry made with beef, onion, tomato, chile, soy sauce, and vinegar. It is commonly served with both rice and potatoes, a pairing that makes it distinct from many other quick beef stir-fries. Its flavor reflects Peru’s varied food traditions, including Chinese-Peruvian chifa cooking; there isn’t one single family or regional version.
Can I make lomo saltado without a wok?
Yes. A large, heavy skillet works well and is easier for many home cooks to heat evenly. Use the largest pan you have and cook in batches if needed. A pan that is too full traps moisture, so the onion and tomatoes steam rather than sear.
Can I prepare any parts ahead?
You can rinse and drain the rice, cut the vegetables, and cut the potatoes a few hours ahead. Keep cut potatoes submerged in cold water in the refrigerator to prevent browning, then drain and dry them very thoroughly before frying. For the best texture, cook the fries and stir-fry shortly before serving; fully assembled leftovers won’t retain the same crispness.
Why are my tomatoes falling apart?
They may be cut too small, cooked too long, or stirred too vigorously. Cut them into thick wedges and add them after the onion has had a brief head start. Cook only until they are warmed and beginning to release juice, then add the sauce and beef promptly.
Is aji amarillo essential?
It is a defining flavor in many versions, but you can still make a tasty stir-fry without it. A small amount of jalapeño adds heat but is not an exact replacement: aji amarillo is fruitier and has its own distinctive aroma. If you omit chile entirely, consider finishing with lime and cilantro to keep the dish lively.
Should the fries go into the stir-fry?
Either approach works. Tossing some fries through the sauce gives them a savory, softened coating, while serving them separately preserves their crunch. For a table where people have different preferences, keep them on the side and let each person add fries to their plate.
Related
- Peruvian Beef Lomo Saltado, Made at Home
- Most Popular Peruvian Food: Make Lomo Saltado
- Lomo Saltado: Peru’s Traditional Beef Stir-Fry Explained
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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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