Lomo saltado is Peru’s beloved stir-fry, where marinated strips of beef sirloin meet onions, tomatoes, and french fries in a savory, slightly tangy sauce. This version, sometimes called “red lomo saltado,” gets its deep color and rich flavor from a generous amount of aji amarillo paste and a splash of soy sauce, creating a glossy, red-tinted sauce that coats every ingredient. It’s a weeknight-friendly dish that comes together quickly, and the contrast of crispy fries with juicy beef and juicy tomatoes is simply irresistible.
Ingredients
- 1 ½ lb (680 g) beef sirloin or ribeye, cut into 1-inch (2.5 cm) strips
- 3 tbsp (45 ml) soy sauce, divided
- 2 tbsp (30 ml) red wine vinegar, divided
- 1 tsp (5 ml) aji amarillo paste (or 1 tbsp / 15 g finely minced aji amarillo pepper)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- ½ tsp (2 g) black pepper
- 2 tbsp (30 ml) vegetable oil, divided
- 1 large red onion, cut into 1-inch (2.5 cm) wedges
- 2 Roma tomatoes, cut into 1-inch (2.5 cm) wedges
- 2 cloves garlic, minced
- 1 tbsp (15 ml) aji amarillo paste (for the sauce, or to taste)
- ½ cup (120 ml) beef broth
- 2 tbsp (30 ml) soy sauce (extra)
- 1 tbsp (15 ml) red wine vinegar (extra)
- 1 tsp (5 g) sugar
- 2 cups (480 g) frozen french fries, cooked according to package directions
- ¼ cup (15 g) fresh cilantro leaves, chopped
- Cooked white rice, for serving
Instructions
- Marinate the beef: In a medium bowl, combine the beef strips with 2 tablespoons (30 ml) soy sauce, 1 tablespoon (15 ml) red wine vinegar, 1 teaspoon (5 ml) aji amarillo paste, cumin, smoked paprika, and black pepper. Toss to coat. Let marinate at room temperature for 15 minutes while you prep the vegetables and cook the fries.
- Cook the fries: Prepare the frozen french fries according to package directions (bake or air-fry). Keep warm.
- Sear the beef: Heat 1 tablespoon (15 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 until browned but still pink inside. Remove the beef to a plate and set aside.
- Stir-fry the aromatics: Reduce heat to medium-high. Add the remaining 1 tablespoon (15 ml) oil to the same pan. Add the red onion and cook for 2 minutes, stirring occasionally, until slightly softened. Add the garlic and cook for 30 seconds until fragrant.
- Add tomatoes and sauce: Add the tomato wedges and cook for 1-2 minutes, just until they begin to soften but still hold their shape. In a small bowl, whisk together the remaining 1 tablespoon (15 ml) soy sauce, 1 tablespoon (15 ml) red wine vinegar, 1 tablespoon (15 ml) aji amarillo paste, beef broth, and sugar. Pour the sauce into the pan and bring to a simmer.
- Combine and finish: Return the beef and any accumulated juices to the pan. Add the cooked french fries and toss everything together for 1-2 minutes, until the fries are coated in the sauce and the beef is heated through. The beef should reach a safe minimum internal temperature of 145°F (63°C) as verified with a food thermometer (USDA FSIS safe minimum for whole cuts of beef).
- Garnish and serve: Remove from heat, sprinkle with fresh cilantro, and serve immediately over white rice.
Tips
- Use high heat: The key to lomo saltado is a screaming-hot pan. This gives the beef a nice sear and keeps the vegetables crisp-tender. If your pan is too small, cook the beef in batches to avoid steaming.
- Cut beef against the grain: Slice the sirloin against the grain into strips. This shortens the muscle fibers, making the beef more tender.
- Aji amarillo substitute: If you can’t find aji amarillo paste, substitute with 1 tablespoon (15 g) of yellow curry paste or 1 teaspoon (5 g) of sriracha mixed with 1 teaspoon (5 ml) of tomato paste. The flavor won’t be identical, but it will add a similar heat and color.
- Don’t overcook the tomatoes: They should just soften and release some juice, but still hold their shape. Overcooked tomatoes turn mushy and watery.
Serving Suggestions
Serve the lomo saltado immediately over a bed of steamed white rice. For a traditional presentation, place the rice on one side of the plate and the stir-fry on the other. A side of fried plantains (tajadas) or a simple green salad with lime vinaigrette complements the dish well. Some people also enjoy a squeeze of fresh lime juice over the top before eating.
Variations
- Chicken lomo saltado: Substitute boneless, skinless chicken thighs for the beef. Cook to a safe minimum internal temperature of 165°F (74°C) per USDA FSIS guidelines.
- Vegetarian lomo saltado: Replace the beef with extra-firm tofu, cubed and pan-seared until golden. Use vegetable broth instead of beef broth. The cooking time for tofu is shorter, so add it at the end just to heat through.
- Spicy version: Add an extra teaspoon of aji amarillo paste or a minced fresh rocoto pepper (if available) to the sauce for more heat.
- Add aji panca: For a deeper, smokier red color, add 1 tablespoon (15 g) of aji panca paste along with the aji amarillo.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The dish will keep for 3-4 days. The fries will soften and lose their crispness upon storage. To reheat, place in a skillet over medium heat with a splash of beef broth or water, stirring until heated through to 165°F (74°C) for leftovers (USDA FSIS safe minimum). Alternatively, microwave in 30-second intervals, stirring in between. Avoid reheating in the oven as it can dry out the beef. For best texture, it’s recommended to consume within 2 days.
Frequently Asked Questions
Can I use a different cut of beef? Yes, flank steak, skirt steak, or even tenderloin work well. Avoid tough cuts like chuck or brisket, which require long, slow cooking to become tender.
What is aji amarillo? Aji amarillo is a yellow Peruvian chili pepper with a fruity, moderately spicy flavor. It’s available as a paste, in jars, or as a whole pepper in Latin markets. If you can’t find it, use a habanero (much spicier) or a yellow bell pepper (not spicy) as a substitute, adjusting the amount to your heat preference.
Can I make this without french fries? Absolutely. You can omit the fries or serve the stir-fry over rice alone. Some people also use boiled potatoes or sweet potato fries as a variation.
Why is my beef tough? Tough beef is usually the result of overcooking or using a cut that isn’t suited for quick stir-frying. Make sure your pan is hot and you only cook the beef for a few minutes. Also, slicing against the grain is crucial.
Can I prepare the marinade ahead of time? Yes, you can marinate the beef in the refrigerator for up to 24 hours. Just bring it to room temperature for 15 minutes before cooking.
Is lomo saltado traditionally served with rice? Yes, white rice is the classic accompaniment. The rice soaks up the delicious sauce, making it an essential part of the meal.
Related
- Ji Rong Peking Duck Menu: Full Recipe Guide
- Variety of French Fries: 5 Easy Homemade Recipes
- Sticky Rice Fairfield CA: Easy Recipe & Tips
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).