Lomo Saltado Ingredients and How to Cook Them

Lomo saltado is a Peruvian stir-fry of beef, red onion, tomatoes, and fries, seasoned with soy sauce and vinegar and commonly served with rice. Its mix of high-heat searing, tangy sauce, and crisp potatoes reflects Peruvian-Chinese chifa cooking; home versions vary, especially in how the fries are prepared and served.

Ingredients

1 lb (450 g) beef sirloin or tenderloin, trimmed and cut across the grain into strips about ½ inch (1 cm) thick
1 lb (450 g) russet potatoes, cut into fries about ½ inch (1 cm) thick
3 tbsp (45 ml) neutral oil, such as canola or sunflower oil, divided
1 medium red onion, about 8 oz (225 g), cut into thick wedges
2 medium firm tomatoes, about 10 oz (280 g), cut into wedges
2 garlic cloves, finely chopped
3 tbsp (45 ml) regular soy sauce
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) aji amarillo paste, optional but traditional; use a small amount of minced jalapeño or another mild chile paste if unavailable, knowing the flavor will differ
¼ tsp ground cumin
¼ tsp freshly ground black pepper, plus more to taste
½ tsp kosher salt, plus more to taste
2 tbsp (30 ml) water, as needed to loosen the sauce
2 tbsp chopped fresh cilantro leaves, about 5 g
4 cups (about 740 g) cooked white rice, for serving

Instructions

Heat the oven to 425°F (220°C) if baking the fries. Pat the beef dry and season it with the salt, pepper, and cumin. Dry the potatoes thoroughly with a clean towel; excess moisture makes fries less crisp.
For oven fries, toss the potatoes with 1 tablespoon (15 ml) oil and spread them in a single layer on a baking sheet. Bake for 25–30 minutes, turning once, until golden and crisp. If you prefer, cook them in an air fryer according to its directions, or fry them in hot oil using a suitable deep-frying method. Keep the finished fries separate from the stir-fry until serving.
While the potatoes cook, stir together the soy sauce, vinegar, and aji amarillo paste in a small bowl. Have the onion, tomato, garlic, and sauce ready beside the stove before starting the beef: the stir-fry cooks quickly.
Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon (15 ml) oil and half the beef in a single layer. Sear without moving it for about 1 minute, then stir-fry for another 1–2 minutes, just until browned. Transfer to a clean plate and repeat with the remaining beef and the last tablespoon of oil. Avoid crowding the pan; cook in more batches if needed. For USDA FSIS safety, check a thick piece with a food thermometer: whole cuts of beef must reach 145°F (63°C), followed by a 3-minute rest.
With the pan still hot, add the onion and stir-fry for about 1 minute. Add the garlic and cook for 20–30 seconds, then add the tomato wedges and cook for 1 minute. The vegetables should soften slightly but retain their shape.
Return the beef and any plate juices to the pan. Pour in the sauce and toss for 30–60 seconds, scraping up browned bits. Add the water a tablespoon at a time if the sauce looks too concentrated or the pan is dry. Taste and adjust salt, pepper, or vinegar. Remove from the heat and fold in the cilantro.
Serve at once with the hot rice and fries. For the best contrast, place fries alongside the saucy beef, or toss only some of them through the pan just before serving so they do not all soften.

Tips

Cut against the grain: Look for the direction of the muscle fibers and slice across them. Thin, even strips cook quickly and are easier to chew.
Keep the pan hot and uncrowded: Too much beef at once releases moisture and steams instead of searing. Use batches, and let the pan regain heat between them.
Choose your potato method: Oven fries are convenient but usually less crisp than properly fried potatoes. Dry cut potatoes well, spread them out, and avoid piling them onto the pan.
Control the sauce and timing: Soy sauce is already salty, so taste before adding more salt. Add fries at the table or at the last moment to preserve their texture.

Serving Suggestions

Serve lomo saltado hot with plain steamed white rice, which catches the savory, tangy juices. A simple green salad or sliced avocado can balance the meal without competing with the stir-fry. In many Peruvian-style servings, the fries sit beside or beneath the beef and vegetables; keeping them separate until the last moment helps them stay crisp.

Variations

Use a different beef cut: Flank steak or skirt steak works if sliced thinly across the grain. These cuts can become chewy if overcooked, so sear them quickly and check temperature with a thermometer.

Make it milder or hotter: Omit the aji amarillo for a gentler dish, or add more to taste. Aji amarillo has a distinctive fruity flavor; jalapeño is a practical substitute but is not an exact match.

Change the potato preparation: Use oven-baked or air-fried fries for less stovetop work, or serve the fries on the side. Some cooks stir them into the pan, while others keep them separate to preserve their crunch.

Adjust the vegetables: Red onion and tomato are the familiar combination. Use firm tomatoes so they hold their shape, and avoid adding watery vegetables that can dilute the sauce.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, storing the beef mixture, rice, and fries separately in shallow, covered containers. The cooked beef and vegetables keep for 3–4 days in the refrigerator at 40°F (4°C) or colder. Fries lose crispness in storage; for the best texture, make them fresh rather than saving them with the sauced mixture.

Reheat the beef mixture in a skillet over medium heat with a small splash of water, stirring until steaming throughout and a food thermometer reads 165°F (74°C), the USDA FSIS safe temperature for leftovers. Reheat rice separately with a little water, covered, until it also reaches 165°F (74°C). Recrisp stored fries in a hot oven or air fryer, but discard any leftovers left at room temperature for more than 2 hours.

Frequently Asked Questions

What are the main ingredients in lomo saltado?
The core ingredients are beef, red onion, tomatoes, potatoes or fries, soy sauce, vinegar, and often aji amarillo. It is commonly served with white rice. Recipes differ in chile, seasoning, and whether fries are mixed in or served separately.

What does “lomo saltado” mean?
The name is commonly translated as “stir-fried loin.” The dish is associated with Peruvian chifa cooking, which brings Chinese-influenced stir-frying together with Peruvian ingredients and flavors.

Can I use frozen French fries?
Yes. Bake or air-fry them according to the package directions until crisp, then serve them with the finished stir-fry. Add them only at the end if you want some to pick up the sauce without becoming soggy.

Can I make lomo saltado without a wok?
Yes. A large, heavy skillet works well. A wok is not essential; the key is a very hot pan, small batches, and having the ingredients ready so the beef can sear rather than steam.

Can I prepare any of it ahead?
You can cut the vegetables and beef and mix the sauce several hours ahead; keep them covered and refrigerated separately. Cut potatoes can discolor if left exposed, so keep them submerged in cold water briefly, then drain and dry very thoroughly before cooking. Cook the stir-fry just before serving for the best texture.

Is lomo saltado spicy?
It can be mild or moderately spicy depending on the amount and type of chile. Aji amarillo paste contributes flavor and heat; start with less, taste the sauce, and add more if desired.

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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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