Lomo Saltado: Peruvian Stir-Fried Beef and Fries

Lomo saltado is a Peruvian stir-fry of tender beef, tomatoes, red onion, and soy-vinegar sauce, traditionally served with fries and rice. Its Chinese-Peruvian cooking influence shows in the quick, hot wok-style sear, while the crisp fries and savory pan juices make it a satisfying one-pan-style meal; regional and family versions vary.

Ingredients

1 lb (450 g) beef tenderloin or sirloin, cut into strips about ½ inch (1.25 cm) thick
1 lb (450 g) russet potatoes, peeled or scrubbed and cut into fries about ⅜ inch (1 cm) thick
⅓ cup (80 ml) neutral oil, divided, such as canola or sunflower oil
1 tsp (5 g) fine salt, divided, plus more to taste
½ tsp freshly ground black pepper, divided
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) beef broth or water
1 tsp (5 g) minced garlic, about 1 large clove
1 medium red onion, about 7 oz (200 g), cut into thick wedges
2 medium firm tomatoes, about 10 oz (280 g), cut into wedges
1 jalapeño, seeded if desired and sliced (optional; substitute ½ aji amarillo pepper if available)
2 tbsp chopped fresh cilantro, about 5 g
3 cups (about 555 g) cooked white rice, for serving

Instructions

Prepare the fries. Heat the oven to 425°F (220°C). Pat the cut potatoes thoroughly dry with a clean towel, then toss them with 1 tablespoon (15 ml) of the oil and ¼ teaspoon of the salt. Spread in a single layer on a baking sheet, leaving space between pieces. Bake for 22–28 minutes, turning once, until browned and crisp. The fries can bake while you prepare the beef and vegetables.
Mix the sauce and season the beef. In a small bowl, stir together the soy sauce, red wine vinegar, broth or water, and garlic. Pat the beef dry and season with the remaining ¾ teaspoon salt and ¼ teaspoon black pepper. Keep the beef in a single layer or plan to sear it in batches; crowding the pan will make it steam instead of brown.
Sear the beef. Heat a large cast-iron skillet or wok over high heat until very hot. Add 1 tablespoon (15 ml) oil and half the beef in a single layer. Sear for about 1–2 minutes per side, turning once, until browned. Transfer to a clean plate and repeat with another tablespoon (15 ml) oil and the remaining beef. Check a 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. Rest the seared beef while you cook the vegetables.
Stir-fry the vegetables. Add the final tablespoon (15 ml) oil to the hot pan. Add the onion and jalapeño, if using, and stir-fry for 1–2 minutes, keeping the onion crisp-tender. Add the tomato wedges and cook for about 1 minute, just until their edges begin to soften without collapsing.
Finish the saltado. Return the beef and any accumulated juices to the pan. Pour in the sauce and toss for 30–60 seconds, scraping up browned bits. Fold in the hot fries gently so they take on some sauce but retain a little crispness. Remove from the heat, scatter with cilantro, and taste for salt and pepper. Serve immediately over or alongside hot rice.

Tips

Use a very hot, uncrowded pan. Searing in batches is worth the extra minute: too much beef at once releases moisture and prevents the browned edges that give the dish its characteristic flavor.
Choose a tender cut and slice across the grain. Tenderloin is especially quick-cooking; sirloin is a practical alternative. If the beef is difficult to slice, chill it in the freezer for 15–20 minutes first, then cut it across the visible muscle fibers.
Keep the fries dry and give them room. Wet potatoes and crowded baking sheets produce soft fries. For a quicker shortcut, use about 1 lb (450 g) frozen fries and bake according to the package directions while preparing the stir-fry.
Adjust the sauce, not the cooking time. Soy sauce varies in saltiness, so taste before adding extra salt. If the pan looks dry, add a splash of broth; avoid simmering the tomatoes and fries for long, which makes them lose their texture.

Serving Suggestions

Serve lomo saltado straight from the pan with steamed white rice, which catches the soy-vinegar juices. Some cooks arrange the fries under the beef, while others add them at the end; serving extra fries on the side keeps more of them crisp. A simple green salad or sliced avocado balances the hearty plate. Lime wedges are optional, though the vinegar already gives the sauce its bright, tangy note.

Variations

Aji amarillo, a fruity Peruvian yellow chile, is a traditional flavor in many versions. It may be difficult to find; jalapeño adds heat but has a greener, less fruity flavor, while omitting the chile keeps the dish mild. Red wine vinegar is a practical stand-in for the vinegar used in many recipes; rice vinegar can also work, but its milder taste may make the sauce less sharp. For a lighter pan, cook the potatoes as oven fries as written rather than deep-frying them. Chicken can replace beef, but cook it to 165°F (74°C), the USDA FSIS safe minimum for poultry, checked with a food thermometer.

Storage and Reheating

For food safety, refrigerate leftovers within 2 hours of cooking, in shallow airtight containers. Store the beef-and-vegetable mixture separately from the fries and rice when possible; refrigerated cooked leftovers keep for 3–4 days. The fries soften in storage, so re-crisp them separately in a 400°F (205°C) oven or air fryer. Reheat the beef mixture and rice until steaming throughout and 165°F (74°C) at the center, checked with a food thermometer. Freeze leftovers in airtight containers for up to 2–3 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not leave the dish at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

What cut of beef is best for lomo saltado?
Tenderloin gives the softest, quickest-cooking strips, while sirloin is a flavorful and usually more economical choice. Slice either cut across the grain and keep the strips similarly sized so they cook evenly.

Can I make lomo saltado without a wok?
Yes. A large, heavy skillet works well and is often easier to heat evenly at home. Cook the beef in batches so the pan stays hot and the meat browns instead of steaming.

Can I prepare any part ahead?
You can cut the potatoes, beef, onion, and tomatoes a few hours ahead. Keep the cut potatoes submerged in cold water in the refrigerator, then drain and dry them very thoroughly before baking. Mix the sauce ahead too, but cook and combine everything just before serving for the best texture.

Why are my fries soggy in the finished dish?
Fries soften when they sit in the sauce or when the finished stir-fry is held too long. Bake them until crisp, add them only at the end, and serve promptly. For the crispest result, keep the fries beside the beef rather than tossing them through the sauce.

Is lomo saltado spicy?
It can be mild or moderately spicy depending on the chile and how much is used. Remove the jalapeño seeds for gentler heat, use a small amount, or leave it out; the soy, vinegar, beef, and vegetables still make a flavorful dish.

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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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