Lomo Saltado With Beef, Onions, and Tomatoes

Lomo saltado is a Peruvian-Chinese stir-fry of tender beef, red onion, tomatoes, and a savory, tangy sauce, traditionally served with rice and French fries. It works because the ingredients cook quickly over high heat, keeping the beef juicy while the sauce coats the vegetables and fries; recipes vary in seasoning and serving style.

Ingredients

1 lb (450 g) beef sirloin or tenderloin, cut into strips about ¼ inch (6 mm) thick
1 tsp (5 ml) fine salt
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) neutral oil, such as canola, divided
1 lb (450 g) frozen straight-cut French fries, or about 3 cups (450 g) freshly cut fries
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 (about 6 g), finely chopped
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) aji amarillo paste
2 tbsp (30 ml) water
1 tbsp (15 ml) chopped fresh cilantro leaves and tender stems
2 cups (about 300 g) cooked white rice, for serving
1 lime (about 60 g), cut into wedges, for serving

Instructions

Prepare the ingredients. Pat the beef dry and season it with the salt and black pepper. Cut the onion and tomatoes into wedges, chop the garlic, and measure the sauce ingredients before you start cooking. Lomo saltado cooks quickly, so having everything ready helps prevent overcooking.
Cook the fries. Prepare the frozen fries according to their package directions until golden and crisp, usually 18–22 minutes in an oven or air fryer. If using freshly cut fries, fry them in oil according to your preferred safe method until crisp, or bake them as directed by your recipe. Keep the cooked fries warm while you stir-fry the beef.
Mix the sauce. In a small bowl, stir together the soy sauce, red wine vinegar, aji amarillo paste, and water. Aji amarillo is a fruity, moderately hot Peruvian yellow chile paste; if it is unavailable, use 1 tablespoon (15 ml) minced jalapeño plus ½ teaspoon (2.5 ml) mild paprika. This substitute is less fruity and changes the traditional flavor slightly.
Sear the beef in batches. Heat a large wok or heavy skillet over high heat until very hot, then add 1 tablespoon (15 ml) oil. Spread half the beef in a single layer and sear for about 1–2 minutes per side, turning just once or twice so it browns rather than steams. Transfer it to a clean plate and repeat with the remaining beef and oil. For safety, check the thickest strip 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. Thin strips can be difficult to probe accurately; use the thickest piece and do not rely on color alone.
Stir-fry the vegetables. With the pan still hot, add the onion and cook for 1–2 minutes, tossing, until it begins to soften but retains some bite. Add the garlic and cook for about 20 seconds. Add the tomato wedges and cook for 1 minute; they should warm and soften slightly without collapsing.
Finish the saltado. Return the beef and any juices to the pan. Pour in the sauce and toss everything over high heat for 30–60 seconds, just until glossy and hot. Stir in the cilantro. Add the fries and toss briefly if you want them coated in sauce, or keep them separate for a crisper result.
Serve promptly. Spoon the beef, onions, and tomatoes over or alongside the cooked rice, arrange the fries on top or beside them, and serve with lime wedges.

Tips

Choose sirloin or tenderloin and slice across the grain. If the beef is hard to cut thinly, chill it in the freezer for about 15 minutes first; do not leave it out to thaw on the counter.
Use a large, very hot pan and cook the beef in batches. Crowding lowers the pan temperature and releases moisture, making the meat stew instead of sear.
Keep the tomatoes firm and add them near the end. Overcooking makes them watery and can turn the quick stir-fry into a soft, saucy dish.
For the best texture, serve fries immediately and keep them separate until plating. If combining them in the pan, toss only briefly because the sauce softens them.

Serving Suggestions

Serve lomo saltado with plain steamed white rice, which soaks up the savory pan sauce, and fries for the classic hearty combination. A simple green salad or sliced avocado can add freshness without competing with the stir-fry. Lime wedges let diners brighten the dish to taste. Put the fries on the side if you want them to stay crisp.

Variations

For a milder version, reduce the aji amarillo paste to 1 teaspoon (5 ml), or leave it out and add a little paprika. To make the dish gluten-free, use tamari labeled gluten-free in place of soy sauce and check that the fries are gluten-free. You can also use a different tender beef cut, such as flank steak, sliced thinly across the grain. Some versions include a splash of red wine vinegar or additional herbs; adjust the sauce in small amounts so it remains balanced rather than overly salty or sharp.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. Store the beef and vegetables separately from the fries and rice when possible. Cooked beef and vegetables keep for 3–4 days in the refrigerator at 40°F (4°C) or below; cooked rice and fries are also best used within 3–4 days. For longer storage, freeze the beef mixture for up to 2–3 months; fries may lose their crisp texture after freezing.

Reheat only the portion you plan to eat. Warm the beef and vegetables in a skillet over medium heat with a spoonful of water, stirring until the center reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Reheat rice until steaming hot throughout and also to 165°F (74°C). Re-crisp fries in an oven or air fryer; they may not be as crisp as freshly cooked. 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 cut of beef is best for lomo saltado?
Sirloin is a practical choice because it is tender, flavorful, and widely available. Tenderloin also works, while flank steak is suitable when sliced thinly across the grain. Avoid thick pieces, which take longer to cook and are less characteristic of this quick stir-fry.

Can I make lomo saltado without a wok?
Yes. Use the largest heavy skillet you have and heat it thoroughly before adding the beef. Cook in small batches so the pan stays hot; a crowded skillet makes it harder to brown the meat.

Can I use fresh potatoes instead of frozen fries?
Yes. Cut potatoes into even, thin batons and cook them until crisp by baking, air-frying, or deep-frying. Make the fries before the stir-fry so they are ready to serve as soon as the beef and vegetables are done.

What can I use instead of aji amarillo paste?
Minced jalapeño with a little mild paprika is a convenient substitute, though it is less fruity and does not reproduce the paste’s distinctive flavor. You can omit the chile for a mild dish, or use another chile paste cautiously because heat and salt levels vary.

Why did my beef turn out tough?
It may have been sliced with the grain, cooked too long, or crowded in the pan. Slice across the grain, sear in batches over high heat, and remove the beef once it has browned and reached the safe minimum temperature. Thin strips cook quickly, so have the vegetables and sauce ready in advance.

Should the fries be mixed into the stir-fry?
Either way is fine. Tossing them into the pan briefly gives them a little sauce and is a familiar serving style, but it softens them. Keeping them separate or adding them at the table preserves more crunch.

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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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