Lomo saltado is Peru’s beloved stir-fry, where marinated beef sirloin meets onions, tomatoes, and crispy French fries, all tossed in a savory soy-vinegar sauce. This dish is a delicious fusion of Chinese wok cooking and Peruvian ingredients, resulting in a hearty, tangy, and satisfying meal that’s surprisingly easy to make at home. The combination of textures—tender beef, crisp fries, and juicy vegetables—makes it a weeknight favorite that feels like a special occasion.
Ingredients
- 1 ½ lb (680 g) beef sirloin or flank steak, cut into 1-inch strips
- 3 tablespoons (45 ml) soy sauce, divided
- 2 tablespoons (30 ml) white vinegar, divided
- 1 teaspoon (5 g) ground cumin
- 2 cloves garlic, minced
- 1 teaspoon (5 g) salt, plus more to taste
- ½ teaspoon (2.5 g) black pepper
- 3 tablespoons (45 ml) vegetable oil, divided
- 1 large red onion, cut into 1-inch wedges
- 2 large tomatoes, cut into wedges
- 1 tablespoon (15 ml) aji amarillo paste (or 1 finely chopped rocoto pepper, or 1 teaspoon red pepper flakes for heat)
- 1 tablespoon (15 ml) soy sauce (additional)
- 1 tablespoon (15 ml) white vinegar (additional)
- 2 tablespoons (30 ml) beef broth or water
- 1 cup (240 ml) fresh cilantro leaves, chopped
- 2 cups (300 g) frozen French fries, cooked according to package instructions
- Cooked white rice, for serving
Instructions
- In a medium bowl, combine the beef strips with 2 tablespoons of soy sauce, 1 tablespoon of vinegar, cumin, garlic, salt, and pepper. Toss to coat evenly. Let marinate at room temperature for 15 minutes while you prepare the other ingredients.
- Heat 2 tablespoons of vegetable oil in a large wok or heavy skillet over high heat until shimmering. Add the beef in a single layer (work in batches if needed) and sear for 2-3 minutes per side until browned but still pink inside. Remove the beef to a plate and set aside.
- Reduce the heat to medium-high and add the remaining 1 tablespoon of oil. Add the red onion and cook, stirring frequently, for 2 minutes until slightly softened but still crisp.
- Add the tomatoes and aji amarillo paste (or substitute). Cook for another 2 minutes, stirring gently, until the tomatoes just begin to release their juices.
- Return the beef to the wok along with any accumulated juices. Add the remaining 1 tablespoon of soy sauce, 1 tablespoon of vinegar, and beef broth. Stir-fry for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
- Remove the wok from the heat. Gently fold in the cooked French fries and chopped cilantro. The fries should be coated with the sauce but still crispy.
- Serve immediately over white rice.
Tips
- Use high heat: The key to good lomo saltado is a screaming-hot wok or skillet. This ensures the beef sears quickly, locking in juices, and the vegetables stay crisp-tender. If your pan is too small, cook the beef in batches to avoid steaming.
- Don’t overcook the beef: Sirloin or flank steak cooks quickly. Overcooking will make it tough. Aim for medium-rare to medium, and remember it will continue to cook slightly in the sauce.
- Add fries at the end: Toss the fries in just before serving so they retain their crunch. If you add them too early, they’ll become soggy.
- Substitutions: If you can’t find aji amarillo paste, use a finely chopped fresh rocoto pepper (if available) or 1 teaspoon of red pepper flakes for a similar heat. For a non-spicy version, simply omit the chili.
Serving Suggestions
Serve lomo saltado immediately, straight from the wok, over a bed of steamed white rice. The rice soaks up the flavorful sauce. For a complete Peruvian meal, offer a side of fried plantains (tostones) or a simple green salad with lime vinaigrette. A cold beer or a classic Pisco Sour are perfect beverages to accompany this dish.
Variations
- Chicken Lomo Saltado: Substitute chicken breast or thighs for the beef. Cook until the chicken reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
- Vegetarian Lomo Saltado: Replace the beef with firm tofu, seitan, or portobello mushrooms. Increase the soy sauce and add a splash of mushroom broth for umami.
- Spicy Lomo Saltado: Add an extra tablespoon of aji amarillo paste or a diced habanero pepper for more heat.
- Seafood Lomo Saltado: Use shrimp or scallops instead of beef. Cook the seafood just until opaque and cooked through (145°F / 63°C for fish, shrimp until pink and firm).
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The dish will keep for up to 3 days. To reheat, place in a skillet over medium heat with a splash of water or beef broth to revive the sauce. Avoid microwaving, as it will make the fries soggy and the beef tough. If you have leftover fries, store them separately and add them fresh when reheating.
Frequently Asked Questions
What cut of beef is best for lomo saltado?
Sirloin or flank steak are ideal because they are tender and cook quickly. You can also use ribeye or skirt steak. Avoid tough cuts like chuck, which require long braising.
Can I use regular soy sauce?
Yes, regular soy sauce works fine. For a more authentic flavor, try using a Peruvian soy sauce like “Sillao,� which is slightly thicker and sweeter. If using dark soy sauce, reduce the amount by half.
Why is my beef tough?
Beef becomes tough when overcooked. Make sure your pan is very hot and sear the beef in batches. Also, slice the beef against the grain for maximum tenderness.
Can I make this dish ahead of time?
Lomo saltado is best served fresh, as the fries lose their crispness. You can prepare the marinade and chop the vegetables a day ahead, but cook the dish just before serving.
What is aji amarillo?
Aji amarillo is a yellow Peruvian chili pepper with a fruity, spicy flavor. It is available as a paste or whole in Latin markets. If you can’t find it, use a combination of yellow bell pepper and a pinch of cayenne or red pepper flakes.
Is lomo saltado gluten-free?
Traditional soy sauce contains wheat. To make this dish gluten-free, use tamari or a certified gluten-free soy sauce. Ensure your beef broth is also gluten-free.
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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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