Lomo saltado noodles combine Peruvian lomo saltado’s seared beef, red onion, tomato, soy sauce, and vinegar with noodles for a hearty, quick-cooking meal. The dish draws on Chinese-Peruvian chifa cooking; this noodle version is a practical variation, tossed in a savory, tangy pan sauce and served hot.
Ingredients
- 8 oz (225 g) dried spaghetti or linguine
- 1 lb (450 g) beef sirloin or flank steak, trimmed and cut across the grain into strips about ¼ inch (6 mm) thick
- 1 tsp (5 ml) neutral oil, such as canola or avocado oil, for the noodles
- 2 tbsp (30 ml) neutral oil, divided, for stir-frying
- 1 medium red onion, about 8 oz (225 g), cut into thick wedges
- 2 medium Roma tomatoes, about 8 oz (225 g), cut into wedges
- 1 medium yellow bell pepper, about 6 oz (170 g), cut into strips
- 3 garlic cloves, about 1 tbsp (9 g), finely chopped
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) red wine vinegar
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) aji amarillo paste, optional, or ½ tsp (2.5 ml) mild chili paste
- ¼ tsp (1 g) ground cumin
- ¼ tsp (1 g) freshly ground black pepper, plus more to taste
- ¼ cup (60 ml) reserved pasta water, plus more as needed
- 2 tbsp (8 g) chopped fresh cilantro leaves
- ½ tsp (2.5 ml) kosher salt, or to taste, for the pasta water
Instructions
- Prepare the sauce and vegetables. In a small bowl, stir together the soy sauce, red wine vinegar, oyster sauce, aji amarillo paste if using, cumin, and black pepper. Cut the onion, tomatoes, and bell pepper, and chop the garlic. Having everything ready before cooking matters: the beef and vegetables cook quickly over high heat.
- Cook the noodles. Bring a large pot of water to a boil, season it with the salt, and cook the spaghetti according to the package directions until just al dente. Before draining, reserve ¼ cup (60 ml) pasta water. Drain, toss the noodles with 1 tsp (5 ml) oil, and set aside. Avoid cooking them until soft; they will warm in the skillet later.
- Sear the beef. Pat the beef dry with paper towels. Heat a large, heavy skillet or wok over high heat until very hot, then add 1 tbsp (15 ml) of the oil. Arrange the beef in a single layer, working in batches if necessary so it sears rather than steams. Cook for about 1–2 minutes per side, turning once, until browned. Check the thickest piece 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. Transfer the beef to a clean plate and let it rest for 3 minutes.
- Stir-fry the vegetables. Keep the skillet over high heat and add the remaining 1 tbsp (15 ml) oil. Add the onion and bell pepper; stir-fry for 2–3 minutes, until they have browned spots but are still crisp. Add the garlic and cook for about 20 seconds, stirring constantly. Add the tomato wedges and cook for 1 minute, just until their edges begin to soften. Keep some shape in the tomatoes so the finished dish is not watery.
- Toss everything together. Return the beef and any plate juices to the skillet. Pour in the sauce and stir for about 30 seconds. Add the drained noodles and reserved pasta water; toss for 1–2 minutes until the noodles are hot and coated. Add another splash of pasta water if the pan looks dry. Taste and adjust with a little extra soy sauce, vinegar, or black pepper as needed. Sprinkle with cilantro and serve immediately.
Tips
- Cut against the grain. Look for the direction of the muscle fibers and slice across them. Thin, even strips cook fast and are less chewy.
- Use a hot, uncrowded pan. If the beef does not fit with space between pieces, sear it in batches. Crowding lowers the pan temperature and releases liquid, preventing a good brown crust.
- Choose a practical substitute for aji amarillo. Aji amarillo is a Peruvian yellow chili paste with fruity heat; it can be difficult to find outside Latin American markets. Mild chili paste works, though it gives a less distinctive flavor. For no heat, leave it out.
- Keep the vegetables crisp. Lomo saltado is not meant to be a long-simmered stew. Cook the onion and pepper briefly and add tomatoes near the end so their juices do not thin the sauce too much.
Serving Suggestions
Serve the noodles as a complete main dish, with extra cilantro and black pepper at the table. A lime wedge is a useful optional finish: a squeeze brightens the rich beef and soy-vinegar sauce without changing the basic flavor. For a more traditional lomo saltado-inspired meal, serve a small portion of crisp fries alongside or over the noodles, adding them just before eating so they keep some crunch. A simple green salad or sliced avocado also makes a fresh side.
Variations
Use udon, rice noodles, or egg noodles instead of spaghetti. Cook each according to its package directions, drain well, and toss in the pan as directed; thicker noodles may need an extra splash of pasta water. For a different protein, use thinly sliced pork tenderloin and cook it to 145°F (63°C) with a 3-minute rest, or use chicken breast strips and cook them to 165°F (74°C), checked with a thermometer. For a vegetarian version, replace the beef with 12 oz (340 g) sliced mushrooms and use vegetarian oyster-style sauce; cook the mushrooms until browned and their released liquid has evaporated. Keep the soy sauce, vinegar, vegetables, and noodles the same.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. They keep for 3–4 days in the refrigerator. Reheat only the portion you plan to eat in a skillet over medium heat with a tablespoon or two of water, tossing until steaming hot throughout and 165°F (74°C). A microwave also works: cover loosely, heat in short intervals, and stir between intervals so the beef and noodles warm evenly. Do not leave cooked noodles at room temperature for more than 2 hours, or more than 1 hour if the temperature is above 90°F (32°C). Freeze leftovers in an airtight container for up to 2 months for best quality; thaw in the refrigerator before reheating.
Frequently Asked Questions
What are lomo saltado noodles?
Lomo saltado noodles are a noodle-based variation on Peruvian lomo saltado. They keep the familiar combination of seared beef, onion, tomato, soy sauce, and vinegar, then toss it with pasta or another noodle.
Can I make the sauce ahead?
Yes. Mix the soy sauce, vinegar, oyster sauce, aji amarillo, cumin, and pepper up to a day ahead, cover, and refrigerate. Stir it before adding it to the hot skillet.
Why is my beef tough?
Common causes are slicing with the grain, using thick pieces, crowding the pan, or cooking the beef too long. Slice thinly across the grain, sear in batches, and check temperature with a thermometer. A 3-minute rest after reaching the safe minimum also helps.
Can I use leftover cooked beef?
Yes, but add it after the vegetables have cooked and warm it briefly with the sauce and noodles. Reheat leftovers to 165°F (74°C); prolonged cooking can make the beef dry and tough.
Can I make this without oyster sauce?
Yes. Replace it with an equal amount of hoisin sauce for a sweeter result, or use extra soy sauce for a saltier, less rounded sauce. For a vegetarian version, choose a vegetarian oyster-style sauce.
Is spaghetti traditional in lomo saltado?
No. Traditional lomo saltado is generally served with rice and fries, while noodles are a variation. Spaghetti is convenient and holds the sauce well, but other noodles work too.
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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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