Lomo saltado is a Peruvian stir-fry of tender beef, red onion, tomato, and fries tossed with a savory, tangy sauce and usually served with rice. Its appeal comes from cooking the ingredients quickly over high heat, so the beef stays juicy while the vegetables keep some bite; family and regional versions vary in seasoning and accompaniments.
Ingredients
- 1 lb (450 g) beef sirloin or tenderloin, trimmed and cut into strips about ½ inch (1 cm) thick
- 1 tsp (5 ml) ground cumin
- ½ tsp (2.5 ml) kosher salt, plus more to taste
- ¼ tsp (1 ml) freshly ground black pepper
- 2 tbsp (30 ml) neutral high-heat oil, such as canola or avocado oil, divided
- 1 lb (450 g) russet potatoes, peeled or scrubbed and cut into ½-inch (1 cm) fries
- 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
- 2 garlic cloves, finely chopped
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) red wine vinegar
- 1 tbsp (15 ml) aji amarillo paste, or 1 small fresh aji amarillo pepper, seeded and finely chopped (optional; see Tips)
- ¼ cup (15 g) roughly chopped fresh cilantro leaves and tender stems
- 4 cups (600 g) hot cooked white rice, for serving
- 2 scallions, thinly sliced, for serving (optional)
Instructions
- Cut and season the ingredients. Pat the beef dry, then toss it with cumin, salt, and black pepper. Cut the onion and tomatoes into wedges, chop the garlic, and mix the soy sauce with the vinegar in a small bowl. Keep everything close to the stove: the stir-fry cooks fast.
- Cook the fries. Heat the oven to 425°F (220°C). Toss the cut potatoes with 1 tablespoon (15 ml) of the oil and spread them in a single layer on a baking sheet. Roast for 25–30 minutes, turning once, until golden and crisp. The fries can cook while you prepare the stir-fry. If using frozen fries, cook them according to the package directions.
- Sear the beef in batches. Heat a large wok or heavy skillet over high heat until very hot. Add about 1 teaspoon (5 ml) of the remaining oil, then add half the beef in a single layer. Sear for about 1 minute without moving, toss, and cook for another 30–60 seconds, just until browned on the outside. Transfer to a plate and repeat with another teaspoon of oil and the remaining beef. Do not crowd the pan, or the meat will steam. For food safety, check a thick strip with a food thermometer: USDA FSIS recommends whole cuts of beef reach 145°F (63°C) with a 3-minute rest. Let the beef rest while you cook the vegetables.
- Stir-fry the vegetables. Add the last teaspoon (5 ml) of oil to the hot pan. Add the onion and cook for about 2 minutes, tossing once or twice so it softens slightly but keeps its shape. Add the garlic and aji amarillo, if using, and stir for 20 seconds. Add the tomato wedges and cook for about 1 minute; they should warm and soften at the edges without collapsing.
- Bring the sauce together. Pour the soy-vinegar mixture into the pan and scrape up any browned bits. Return the beef and any juices to the pan and toss for 30–60 seconds, until coated and hot. Fold in the cilantro. Taste and adjust the salt, vinegar, or soy sauce as needed.
- Add the fries and serve. For crispier fries, arrange them beside or on top of the beef mixture rather than stirring them in. For the classic saucy style, gently toss in about half the fries just before serving. Divide the hot rice among four plates and serve the lomo saltado immediately, with the remaining fries and scallions if desired.
Tips
- Choose a quick-cooking cut. Sirloin is a practical choice; tenderloin is more tender but often costs more. Slice across the grain into evenly sized strips so they cook quickly and evenly.
- Use aji amarillo if you can find it. This Peruvian yellow chile paste adds fruity heat and a distinctive flavor. If unavailable, leave it out or use a little minced yellow bell pepper with a pinch of hot chile; bell pepper is milder and will not reproduce the same flavor.
- Keep the pan hot and work in batches. Too much beef at once lowers the pan temperature and releases moisture, preventing a good sear. If your stove or pan cannot get very hot, use smaller batches.
- Keep fries crisp. Do not add them until the last moment. The sauce softens fries quickly, so serve them separately or fold in only what will be eaten right away.
Serving Suggestions
Serve lomo saltado with plain white rice, which soaks up the soy-vinegar juices, and fries for the classic hearty combination. A simple green salad or sliced avocado can add freshness without competing with the stir-fry. Put extra vinegar, soy sauce, or aji amarillo on the table so diners can adjust the sharpness and heat to taste.
Variations
Chicken lomo saltado is a common adaptation; use boneless chicken thighs or breast cut into strips, and cook until the thickest piece reaches 165°F (74°C), the USDA FSIS safe minimum for poultry. For a meat-free version, use firm tofu, patted dry and browned before cooking the vegetables, or use thick strips of mushrooms; the result will be less beefy but still works with the same sauce. You can also use sweet-potato fries, though they are softer and sweeter than the traditional potato fries. Some cooks add a splash of beef stock to the pan, but keep it modest so the stir-fry does not become soupy.
Storage and Reheating
For best texture, store the beef-and-vegetable mixture, rice, and fries separately. Refrigerate leftovers within 2 hours of cooking in shallow, covered containers; the cooked components keep for 3–4 days in the refrigerator. Reheat the beef and vegetables in a skillet over medium-high heat until steaming hot, and reheat rice separately with a spoonful of water, stirring to heat evenly. Bring leftovers to 165°F (74°C), as recommended by USDA FSIS. Reheat fries in a hot oven or air fryer to restore some crispness; microwaving makes them soft. Discard food left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
What are the main ingredients in lomo saltado?
The core ingredients are beef, red onion, tomato, soy sauce, vinegar, and fries, commonly served with rice. Cumin, garlic, cilantro, and aji amarillo add flavor, though seasonings differ among recipes.
What cut of beef is best?
Sirloin is widely available and works well when sliced thinly across the grain. Tenderloin is especially tender but more expensive; avoid cuts that need long braising, since this dish cooks quickly.
Is lomo saltado spicy?
It can be mild or moderately spicy depending on the amount of aji amarillo. Omit the chile paste for a mild dish, or serve it at the table for anyone who wants more heat.
Can I make lomo saltado without a wok?
Yes. A large, heavy skillet works well. Keep it very hot, cook the beef in batches, and avoid overcrowding so the ingredients sear rather than steam.
Can I prepare any parts ahead?
You can cut the vegetables and beef a few hours ahead and refrigerate them separately, covered. Fries are best cooked close to serving time; if cooked earlier, keep them warm on a rack in a low oven and add them at the end.
Why is it called lomo saltado?
“Lomo” refers to loin or beef, while “saltado” describes the tossing or stir-frying technique. The dish is associated with Peruvian cooking and reflects influences that have shaped the country’s varied cuisine.
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