Peruvian Steak Dish: Lomo Saltado

Lomo saltado is a Peruvian steak dish in which seared beef is quickly tossed with red onion, tomatoes, soy sauce, and vinegar. This version serves the saucy stir-fry with crisp oven fries and rice, bringing together the flavors and textures that make this popular chifa-influenced dish satisfying.

There are family and restaurant variations: some cooks stir the fries into the pan, while others serve them alongside to keep them crisp. The method here keeps the beef in a hot, uncrowded pan and adds the fries at the end, so they pick up some sauce without losing all their crunch.

Ingredients

1 lb (450 g) russet potatoes, scrubbed and cut into ½-inch (1.25 cm) fries
2 tbsp (30 ml) neutral oil, such as canola or vegetable oil, for the fries
¾ tsp fine salt (about 4 g), divided, plus more to taste
1 cup (185 g) long-grain white rice, rinsed until the water is mostly clear
1½ cups (355 ml) water, for the rice
1½ lb (680 g) sirloin steak, trimmed and cut across the grain into strips about ½ inch (1.25 cm) thick
½ tsp ground black pepper (about 1 g)
2 tbsp (30 ml) neutral oil, divided, for searing the beef and vegetables
1 medium red onion (about 200 g), cut into thick wedges
2 medium firm tomatoes (about 300 g total), cut into thick wedges
2 garlic cloves (about 6 g), finely chopped
3 tbsp (45 ml) regular soy sauce
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) beef broth or water
1 tsp (5 ml) aji amarillo paste, optional; use a little minced jalapeño or a pinch of red pepper flakes if unavailable
2 tbsp (8 g) chopped fresh cilantro leaves and tender stems
1 green onion (about 15 g), thinly sliced, optional for garnish

Instructions

Heat the oven and prepare the fries. Set a rack in the middle of the oven and preheat it to 425°F (220°C). Pat the cut potatoes dry with a clean towel; removing surface moisture helps them brown. Toss them on a rimmed baking sheet with 2 tablespoons (30 ml) oil and ½ teaspoon of the salt. Spread them into one layer, leaving a little space between pieces.
Bake the fries and start the rice. Bake the potatoes for 25 to 30 minutes, turning them with a spatula after about 15 minutes, until browned at the edges and tender inside. Meanwhile, combine the rinsed rice, 1½ cups (355 ml) water, and the remaining ¼ teaspoon salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes, or until the water is absorbed. Turn off the heat and leave the rice covered for 5 minutes, then fluff it with a fork. Keep an eye on the rice while working on the steak; if it finishes early, leave it covered off the heat.
Season the steak and mix the sauce. While the fries bake and rice simmers, pat the steak dry and season it with the black pepper and a small pinch of salt. In a small bowl, stir together the soy sauce, red wine vinegar, broth or water, and aji amarillo paste, if using. Have the onion, tomatoes, and garlic ready before heating the pan; the searing itself moves quickly.
Sear the beef in batches. Heat a large, heavy skillet or wok over high heat until very hot, then add 1 tablespoon (15 ml) oil. Add half the steak in a single layer and sear without moving it for about 1 minute. Toss or turn the strips and cook for another 1 to 2 minutes, then transfer them to a clean plate. Repeat with the remaining oil and beef. Avoid crowding the pan: if the strips are packed together, they release moisture and steam instead of browning. For food safety, check the thickest pieces with a food thermometer; USDA FSIS lists 145°F (63°C) followed by a 3-minute rest as the safe minimum for whole cuts of beef. Let the steak rest for those 3 minutes while you cook the vegetables.
Cook the vegetables and make the lomo saltado. Keep the skillet over high heat. Add the onion and cook, tossing, for about 2 minutes; it should soften slightly but retain some bite. Add the garlic and stir for 20 seconds, then add the tomatoes and cook for about 1 minute. Pour in the soy-vinegar mixture and scrape up any browned bits. Return the rested beef and its juices to the pan and toss for 30 to 60 seconds, just long enough to coat and warm everything. Avoid extended simmering, which can soften the tomatoes and make the steak tougher.
Finish and serve. Add the cilantro and toss once. Taste the sauce and adjust with a small splash of vinegar or a pinch of salt if needed; soy sauce is already salty, so taste before adding more. Fold in about half the fries if you want them lightly coated, or keep all of them separate for maximum crispness. Spoon rice onto plates, add the steak and vegetables, and serve the remaining fries right away.

Tips

Choose and slice the steak well. Sirloin is tender enough for a quick, hot cook and widely available. Flank steak also works; slice it thinly across the grain to shorten the muscle fibers. If the meat is wet, pat it dry before seasoning so it can sear rather than steam.
Keep the pan hot and work in batches. A wide skillet gives the beef and vegetables room to brown. If your pan is small, cook the steak in three batches rather than crowding it, and let the pan heat back up between batches. Use a splatter screen if needed, but do not cover the pan, since trapped steam interferes with browning.
Make sensible ingredient swaps. Aji amarillo paste gives the dish a fruity, distinctive Peruvian chile flavor; it is sold in Latin American groceries and some supermarkets. Jalapeño is a practical substitute, though it tastes greener and less fruity. Red wine vinegar can be replaced with apple cider vinegar, which is slightly fruitier. Use ordinary soy sauce rather than sweet soy sauce so the sauce does not become sugary.
Protect the fries from steam. Leave the oven fries in a single layer and do not cover them while they wait. Add only some of them to the pan at the last moment, or pass them separately at the table. For a faster shortcut, use frozen fries and bake them according to the package directions.

Serving Suggestions

Serve lomo saltado hot with a mound of plain white rice and fries beside or partly under the beef. The rice catches the soy-vinegar juices, while the potatoes add a crisp, starchy contrast. A simple green salad dressed with lime or vinegar can add freshness without competing with the savory pan sauce. Offer extra chopped cilantro, sliced green onion, or a small dish of aji amarillo sauce at the table for people who want more chile flavor.

If serving family-style, bring the beef and vegetables to the table in the skillet only if it is safe to do so and use a heatproof trivet. Keep the rice and fries in separate serving dishes so guests can choose their preferred ratio. Since the fries soften quickly once mixed with the sauce, wait until just before serving to toss any into the skillet.

Variations

Chicken lomo saltado: Replace the beef with 1½ lb (680 g) boneless chicken breast or thighs cut into strips. Cook poultry to 165°F (74°C), checked with a food thermometer, and use a clean plate and utensils for the cooked chicken. Chicken may need a little longer than steak, so work in batches and avoid adding it back until it has reached its safe temperature.

More chile heat: Increase the aji amarillo paste gradually, tasting the sauce before adding more. A small amount of minced jalapeño or a pinch of red pepper flakes works when the paste is unavailable, but each has a different flavor. For a mild version, leave out the chile altogether.

Vegetarian-style skillet: Replace the steak with 14 oz (400 g) extra-firm tofu, pressed and cut into thick strips. Brown it in batches, then toss it with the vegetables and sauce. Choose a vegetarian broth or water. The result keeps the dish’s savory, tangy character but is a variation rather than the traditional steak version.

Serve the fries separately: For the crispiest texture, plate the rice, steak mixture, and fries in distinct sections. The sauce can still be spooned over the beef and tomatoes, while the fries stay crisp for longer. This is also useful when serving a group with different preferences about how much sauce they want on their potatoes.

Storage and Reheating

For food safety, refrigerate leftovers within 2 hours of cooking in shallow, airtight containers. Store the steak and vegetables separately from the rice and fries when possible. The cooked beef mixture and rice keep for 3 to 4 days in the refrigerator. Fries are best the day they are made; refrigerated leftovers can be stored for up to 3 to 4 days, but they will lose crispness. Freeze the beef mixture for up to 2 to 3 months for best quality, thawing it overnight in the refrigerator before reheating. Rice and fries can also be frozen, though their texture may change.

Reheat only the amount you plan to eat. Warm the steak mixture in a skillet over medium heat with a tablespoon of water, stirring until steaming hot; check that leftovers reach 165°F (74°C). Reheat rice with a splash of water in a covered pan or microwave-safe dish, stirring partway through, and make sure it also reaches 165°F (74°C). Re-crisp fries in a 400°F (205°C) oven or air fryer for several minutes, checking often. Avoid repeatedly cooling and reheating the same portion.

Frequently Asked Questions

What is lomo saltado?
Lomo saltado is a Peruvian stir-fry of beef, onion, tomatoes, and a soy-and-vinegar sauce, commonly served with rice and fries. It is associated with chifa, the Peruvian-Chinese culinary tradition, and recipes vary by household and restaurant.

What cut of beef is best for lomo saltado?
Sirloin is a reliable choice because it is flavorful and cooks quickly. Flank steak is another good option when sliced across the grain. Whichever cut you use, trim thick pieces of fat and cut the beef into evenly sized strips so it cooks consistently.

Can I make lomo saltado without a wok?
Yes. A large, heavy skillet works well and is often easier to use on a home stove. Let it become very hot, cook the beef in batches, and keep the vegetables moving so they soften without turning watery. A smaller skillet is fine too, but you will need more batches.

Can I prepare any part ahead?
You can cut the potatoes and vegetables and mix the sauce a few hours ahead; keep the cut potatoes in cold water in the refrigerator, then drain and dry them thoroughly before baking. Slice the steak shortly before cooking or refrigerate it covered until ready. Bake the fries near serving time for the best texture, and cook the steak just before serving.

Why did my steak turn out tough?
Common causes are using a cut that is not suited to quick cooking, slicing with the grain, overcrowding the pan, or leaving the beef simmering in sauce. Slice across the grain, sear in batches over high heat, and return the beef to the pan only long enough to warm and coat it. Use a thermometer to check the safe minimum and avoid cooking well beyond it.

Can I use frozen fries?
Yes. Bake or air-fry them according to their package directions, and add them to the beef mixture only at the end if you want them lightly sauced. Keeping them on the side is the better choice if crispness matters most.

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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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