Lomo saltado is Peru’s beloved stir-fry, a delicious fusion of Chinese cooking techniques and Peruvian ingredients. Strips of beef sirloin are quickly seared with red onions, tomatoes, and aji amarillo, then tossed with soy sauce and vinegar, and finished with crispy French fries. This dish is a weeknight hero because it comes together in about half an hour, yet delivers a bold, savory, and tangy flavor that feels like a special occasion.
Ingredients
- 1 ½ lb (680 g) beef sirloin or flank steak, cut into 1-inch (2.5 cm) strips against the grain
- 3 tablespoons (45 ml) vegetable oil, divided
- 1 large red onion, cut into 1-inch (2.5 cm) wedges
- 2 large tomatoes, cut into wedges (about 2 cups / 300 g)
- 1 aji amarillo (yellow chili), seeded and sliced into thin strips (or 1 teaspoon aji amarillo paste)
- 3 cloves garlic, minced
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) red wine vinegar
- 2 tablespoons (30 ml) beef broth or water
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- Salt to taste
- 1 lb (450 g) frozen French fries, cooked according to package directions
- ¼ cup (15 g) fresh cilantro leaves, for garnish
- Cooked white rice, for serving
Instructions
- Season the beef strips with cumin, black pepper, and a pinch of salt. Set aside while you prep the vegetables.
- Heat 2 tablespoons (30 ml) 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 without moving, until a deep brown crust forms. Transfer the beef to a plate and set aside.
- Reduce heat to medium-high and add the remaining 1 tablespoon (15 ml) of oil. Add the red onion and aji amarillo (or paste) and stir-fry for 2 minutes, until the onion begins to soften but still has crunch.
- Add the garlic and stir for 30 seconds until fragrant.
- Add the tomato wedges and stir-fry for 1–2 minutes, just until they start to release their juices but still hold their shape.
- Return the beef and any accumulated juices to the wok. Add the soy sauce, vinegar, and beef broth. Toss everything together and cook for 1 minute, allowing the sauce to coat the meat and vegetables.
- Remove from heat and gently fold in the cooked French fries. Be careful not to break them up too much.
- Garnish with fresh cilantro and serve immediately over steamed white rice.
Tips
- Cut the beef against the grain: This shortens the muscle fibers, making the meat more tender. Slice the steak into 1-inch strips, then cut those strips across the grain into bite-sized pieces.
- Get the wok screaming hot: The high heat creates a sear that locks in juices and adds flavor. If your pan isn’t hot enough, the beef will steam rather than brown, resulting in a less flavorful dish.
- Don’t overcook the vegetables: The onions and tomatoes should retain some texture. They’ll continue to soften slightly from the residual heat after you remove the wok from the burner.
- Add fries at the end: Folding them in just before serving keeps them crispy. If you mix them in too early, they’ll absorb the sauce and become soggy.
Serving Suggestions
Serve lomo saltado hot, straight from the wok, over a bed of steamed white rice. The rice absorbs the savory sauce and balances the richness of the beef and fries. A side of fried plantains (tajadas) adds a touch of sweetness that complements the tangy vinegar. For a lighter meal, you can skip the rice and serve the stir-fry on its own or with a simple green salad.
Variations
- Chicken Lomo Saltado: Substitute boneless, skinless chicken thighs or breast for the beef. Cook until the chicken reaches an internal temperature of 165°F (74°C) as measured with a food thermometer.
- Vegetarian Lomo Saltado: Replace the beef with extra-firm tofu, cubed and pan-seared until golden, or with portobello mushrooms. Use vegetable broth instead of beef broth.
- Spicier Version: Add a sliced rocoto pepper (Peruvian red chili) or a teaspoon of sriracha along with the aji amarillo for extra heat.
- No Fries: For a lower-carb version, omit the French fries and add extra vegetables like bell peppers or snap peas.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The fries will lose their crispness, but the flavor will remain. To reheat, place the lomo saltado in a skillet over medium heat with a splash of water or beef broth, stirring until heated through to 165°F (74°C). Avoid the microwave, as it can make the beef tough and the vegetables mushy. For best results, enjoy within 24 hours.
Frequently Asked Questions
What is aji amarillo and where can I find it? Aji amarillo is a yellow Peruvian chili pepper with a fruity, moderately spicy flavor. It’s available fresh or as a paste in Latin grocery stores or online. If you can’t find it, substitute with a combination of 1 teaspoon of yellow curry powder and ½ teaspoon of red pepper flakes, or simply use a jalapeño for heat without the fruity notes.
Can I use a different cut of beef? Yes, any tender cut suitable for quick cooking works well, such as ribeye, New York strip, or tenderloin. Avoid tougher cuts like chuck or brisket, which require long, slow cooking to become tender.
Why is my beef tough? Tough beef is usually the result of overcooking or cutting with the grain. Since the stir-fry cooks so quickly, the beef should remain tender. Make sure to slice against the grain and cook it in batches, so the pan stays hot and the beef sears rather than stews.
Can I make lomo saltado ahead of time? It’s best served fresh, but you can prep the ingredients in advance—slice the beef and vegetables, and have the sauce mixed—then cook everything just before serving. This will save time without sacrificing quality.
What if I don’t have a wok? A large cast-iron skillet or a heavy-bottomed frying pan works just as well. The key is to use a pan that can withstand high heat without warping and that has enough surface area to avoid overcrowding.
Is lomo saltado traditionally served with rice? Yes, steamed white rice is the classic accompaniment. The combination of rice, stir-fried beef, and fries is the standard way to enjoy this dish in Peru.
Related
- Sticky Rice Express Sioux City: Easy Recipe
- Thrasher’s French Fries Recipe (Boardwalk-Style)
- Longmont Colorado Peking Duck Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).