Lomo Saltado Steak with Crispy Fries and Rice

Lomo saltado is a Peruvian stir-fry of tender beef, red onion, tomato, and chile, tossed quickly with soy sauce and vinegar. This steak version keeps the beef juicy and the vegetables bright, then brings everything together with crisp fries and rice—a lively mix of Peruvian and Chinese-Peruvian cooking traditions.

Ingredients

1 lb (450 g) russet potatoes, scrubbed and cut into ⅜-inch (1 cm) fries
3 tbsp (45 ml) neutral oil, divided, plus more if needed
1 cup (185 g) uncooked long-grain white rice
1½ cups (355 ml) water, for the rice
1½ lb (680 g) sirloin steak, trimmed and cut across the grain into strips about ½ inch (1.3 cm) thick
1 tsp fine salt, divided
½ tsp ground black pepper
1 medium red onion (about 8 oz/225 g), cut into thick wedges
2 medium Roma tomatoes (about 10 oz/285 g), cut into wedges
1 ají amarillo pepper, seeded and sliced, or 1–2 jalapeños as a substitute
2 garlic cloves (about 6 g), finely chopped
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) red wine vinegar
2 tbsp (30 ml) beef broth or water
2 tbsp (8 g) chopped fresh cilantro
2 scallions (about 30 g), sliced, for serving

Instructions

Start the rice. Rinse the rice in a fine-mesh sieve until the water runs mostly clear. Put it in a saucepan with 1½ cups (355 ml) water and a pinch of the measured salt. Bring to a boil, cover, turn the heat to low, and cook until tender, about 15 minutes. Remove from the heat and leave covered for 5 minutes while you finish the other components.
Cook the fries. Heat the oven to 425°F (220°C). Pat the cut potatoes dry, toss with 1 tablespoon (15 ml) oil and a pinch of salt, and spread in a single layer on a baking sheet. Roast for 20–25 minutes, turning once, until golden and tender. Keep warm; for the crispiest result, add them to the finished stir-fry only at the end.
Season and sear the steak. Pat the beef dry and season with the remaining salt and black pepper. Heat a large skillet or wok over high heat until very hot, then add 1 tablespoon (15 ml) oil. Working in batches so the pan is not crowded, sear the steak strips for about 1–2 minutes per side. Transfer them to a clean plate. Check a representative thick piece with a food thermometer: USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest. The thin strips may reach this quickly, so avoid overcooking them.
Stir-fry the vegetables. Add the remaining 1 tablespoon (15 ml) oil to the hot pan. Add the onion and ají amarillo and stir-fry for about 2 minutes, leaving the onion crisp-tender. Add the tomatoes and garlic and cook for 1 minute, gently tossing so the tomato wedges hold their shape.
Make the sauce and finish. Stir together the soy sauce, vinegar, and broth or water. Pour the mixture into the pan and scrape up the browned bits. Return the steak and any juices to the pan; toss just until hot, about 30–60 seconds. Fold in the cilantro. Add the fries and toss briefly if you want them coated, or serve them alongside to preserve their crunch. Serve at once with the rice and sliced scallions.

Tips

Cut across the grain. Look for the direction of the muscle fibers and slice across them; this makes sirloin easier to bite. A brief 10–15-minute chill can firm the steak and make thin slicing easier, but it is optional and is not included in the timing above.
Keep the pan hot and uncrowded. Cook the beef in batches if necessary. Crowding releases moisture and steams the meat, preventing a good sear.
Handle the chile to taste. Ají amarillo has a fruity, distinctive flavor and is available frozen or as a paste in some Latin American markets. Jalapeño is a practical fresh substitute, though it tastes greener and less fruity; start with half if you prefer mild heat. If using ají amarillo paste, add about 1 tablespoon (15 g) with the garlic.
Don’t let the fries soften. Serve them separately or toss them through the beef just before serving. If using frozen fries, cook according to the package directions and start them early enough to be ready with the stir-fry.

Serving Suggestions

Serve each portion with a mound of fluffy rice, the steak and vegetables, and a generous serving of fries. A squeeze of lime adds freshness, while a simple green salad or sliced avocado can balance the rich, savory plate. For a more traditional presentation, arrange the fries beside or beneath the stir-fry so they can absorb some sauce without becoming completely soft. Put extra soy sauce, vinegar, or sliced chile on the table for diners to adjust their own portions.

Variations

Use tender beef tenderloin or flank steak in place of sirloin; slice flank steak especially carefully across the grain. For a more substantial meal, stir in a handful of snow peas or sliced bell pepper, understanding that these are additions rather than essential ingredients. To make the dish gluten-free, use tamari labeled gluten-free instead of regular soy sauce and check the beef broth label. For a lighter, less oily finish, bake the fries as directed and serve them on the side rather than tossing them into the sauce. Ají amarillo paste can stand in for fresh pepper, but its salt and heat vary, so taste before adding extra salt.

Storage and Reheating

Refrigerate leftovers within 2 hours in shallow, covered containers. Store the rice, fries, and beef mixture separately when possible; they keep for 3–4 days in the refrigerator at 40°F (4°C) or below. The fries will lose their crispness, and the tomato will soften. Reheat leftovers until they reach 165°F (74°C), checking with a food thermometer. Warm the beef and vegetables briefly in a skillet with a splash of water, and reheat fries separately in a 400°F (205°C) oven or air fryer until hot. Reheat rice with a spoonful of water, covered, until steaming throughout. Freeze portions for up to 2–3 months for best quality, though the vegetables and fries may be softer after thawing; thaw in the refrigerator before reheating.

Frequently Asked Questions

What cut of steak works best for lomo saltado?
Sirloin is a practical choice because it sears quickly and stays tender when cut across the grain. Tenderloin is especially tender; flank steak is flavorful but should be sliced thinly across its fibers.

Can I make lomo saltado without ají amarillo?
Yes. Use jalapeño for a fresh, sharper chile flavor, or leave the chile out for a mild version. Ají amarillo paste is another option if fresh peppers are unavailable; add it sparingly because brands vary in heat and salt.

Can I use frozen French fries?
Yes. Bake or air-fry them according to the package directions and serve them on the side or fold them into the stir-fry at the last moment. They are less likely to turn soggy if kept separate.

Why is my steak tough?
Common causes are slicing with the grain, using a pan that is not hot enough, crowding the pan, or cooking the strips too long. Slice across the grain, sear in batches, and check the thickest piece with a thermometer rather than relying only on color.

Can I prepare any part ahead?
You can rinse and cook the rice, cut the potatoes and vegetables, and slice the steak a few hours ahead. Keep cut steak covered in the refrigerator and bring it out only when you are ready to cook. For the best texture, cook the fries and stir-fry just before serving.

Is lomo saltado served with rice or fries?
Usually both: rice provides a soft, neutral base, while fries add crispness and soak up the savory sauce. You can serve the fries on the side to keep them crisp or toss them through the dish for a more integrated plate.

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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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