Lomo Saltado Culver City–Style at Home

Lomo saltado is a Peruvian-Chinese stir-fry of beef, onion, tomato, and chiles, tossed with soy sauce and vinegar and served with rice and fries. This Culver City–style home version keeps the skillet hot and the cooking quick, so the beef browns while the vegetables stay lively; recipes vary in the balance of sauces and how the fries are served.

Ingredients

1 lb (450 g) russet potatoes, scrubbed and cut into ¼-inch (6 mm) fries
3 tbsp (45 ml) neutral oil, divided, plus more for frying if needed
1½ cups (280 g) long-grain white rice
2¼ cups (530 ml) water
1 tsp fine salt, divided
1½ lb (680 g) beef sirloin or tenderloin, trimmed and cut across the grain into strips about ½ inch (1.25 cm) thick
¼ tsp ground black pepper
2 tbsp (30 ml) red wine vinegar
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) oyster sauce
1 tsp (5 g) ground cumin
2 garlic cloves (6 g), finely minced
1 medium red onion (200 g), cut into thick wedges
1 medium tomato (180 g), cored and cut into wedges
1 jalapeño (15 g), thinly sliced; remove seeds for less heat
2 tbsp (8 g) chopped fresh cilantro
1 scallion (15 g), thinly sliced, for garnish

Instructions

Start the rice. Rinse the rice in a sieve under cold water until the runoff is less cloudy, then drain. Combine it with 2¼ cups (530 ml) water and ½ teaspoon salt in a saucepan. Bring to a boil, cover, turn the heat to low, and cook for 15 minutes. Remove from the heat and leave covered for 5 minutes, then fluff with a fork. Keep covered while you prepare the stir-fry.
Cook the fries. While the rice cooks, heat the oven to 425°F (220°C). Pat the cut potatoes dry, toss with 1 tablespoon (15 ml) oil and ¼ teaspoon salt, and spread them in a single layer on a rimmed baking sheet. Roast for 25–30 minutes, turning once, until browned and crisp at the edges. Keep them separate from the stir-fry until serving so they do not soften.
Mix the sauce and season the beef. In a small bowl, stir together the vinegar, soy sauce, oyster sauce, cumin, and garlic. Pat the beef dry and season with black pepper and the remaining ¼ teaspoon salt. Keep the beef in a single layer or cook it in batches; crowding the pan makes it steam rather than brown.
Sear the beef. Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon (15 ml) oil, then add the beef in one layer. Sear without moving it for about 1 minute, toss or turn, and cook for another 1–2 minutes. Work in batches if needed, transferring browned beef to a clean plate. Check the thickest pieces with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. Let the beef rest while you cook the vegetables.
Stir-fry the vegetables. Add the remaining 1 tablespoon (15 ml) oil to the hot pan. Add the onion and jalapeño and stir-fry for about 1 minute, keeping them crisp-tender. Add the tomato and cook for 30 seconds to 1 minute, just until it begins to soften but still holds its shape.
Finish the saltado. Return the beef and any juices to the pan. Pour in the sauce and toss over high heat for 30–60 seconds, until everything is glossy and hot. Stir in the cilantro. Taste and adjust with a splash of vinegar or soy sauce if needed. Serve promptly over rice, with the fries alongside or piled on top at the table.

Tips

Use a wok or the largest skillet available and heat it thoroughly before adding the beef. A crowded or cool pan releases moisture and prevents browning; cook in batches rather than extending the sear.
Pat beef and potatoes dry before cooking. Moisture on either ingredient can keep the beef from searing or leave the fries soft.
Oyster sauce adds savory depth but is not essential. For a shellfish-free option, replace it with an equal amount of hoisin sauce; the result will be slightly sweeter. For a vegetarian version, use mushroom stir-fry sauce.
For crispier fries, spread them out with space between pieces and bake on a preheated sheet. Do not mix them into the pan early; the sauce and steam will soften them.

Serving Suggestions

Serve the stir-fry with a mound of plain rice and fries on the side, or arrange the fries over the beef just before eating for a more classic all-in-one presentation. A lime wedge, extra cilantro, and sliced jalapeño let diners adjust freshness and heat. A simple green salad or sliced avocado can round out the meal without competing with the savory sauce.

Variations

Use flank steak or another tender, quick-cooking beef cut, slicing thinly across the grain; tougher cuts need a different cooking method and are not a direct swap. Aji amarillo is a traditional Peruvian chile that may be difficult to find; use a little yellow chile paste if available, or jalapeño for a readily available substitute. Jalapeño gives a different, greener flavor and usually less of the fruity, distinctive heat of aji amarillo.

For a lighter-pan version, serve the fries entirely on the side and add extra onion and tomato. Chicken can replace beef, but it must reach 165°F (74°C) at the thickest point, checked with a food thermometer; cook it separately in batches and avoid reusing a plate that held raw meat. For a vegetarian plate, use thick slices of portobello mushroom or firm tofu and cook until browned and hot throughout.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, separating the fries from the beef, vegetables, and rice if possible. Store in airtight containers for 3–4 days. Freeze the beef-and-vegetable mixture and rice for up to 2 months for best quality; fries lose their crispness after freezing. Thaw frozen portions in the refrigerator.

Reheat rice and the beef mixture in a skillet over medium heat with a small splash of water, stirring until steaming throughout; leftovers should reach 165°F (74°C). Microwave in covered, microwave-safe portions, stirring partway through and checking the temperature in more than one spot. Re-crisp fries in a 400°F (200°C) oven or air fryer until hot, rather than reheating them in the sauced mixture.

Frequently Asked Questions

What cut of beef works best for lomo saltado?
Sirloin is a practical choice because it cooks quickly and is easy to find. Tenderloin is especially tender but more expensive. Whichever cut you choose, slice across the grain and avoid overfilling the pan.

Can I make the fries in an air fryer?
Yes. Toss the dried potato strips with oil and salt, then air-fry in a single layer at about 400°F (200°C), shaking once, until browned and tender. Timing depends on the appliance and fry thickness, so check after 12 minutes and continue as needed.

Can I prepare any part ahead?
You can cut and refrigerate the potatoes in cold water for up to 24 hours, then drain and dry them very thoroughly before baking. Slice the vegetables and mix the sauce earlier in the day; keep them covered and refrigerated. For best texture, sear the beef and finish the stir-fry just before serving.

Why did my beef turn out tough?
Common causes include slicing with the grain, cooking too long, or crowding the skillet. Cut across the grain, sear in small batches over high heat, and use a thermometer to avoid guessing at doneness. Whole-cut beef needs a 3-minute rest after reaching its safe minimum temperature.

Do the fries go into the stir-fry?
Either approach works. Keeping them on the side preserves their crunch; adding them at the very end lets them pick up some sauce but softens them quickly. For a mixed platter, serve half on top and leave the rest alongside.

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).