Lomo Saltado Ingredients and How to Cook Them

Lomo saltado is a Peruvian stir-fry of beef, red onion, tomatoes, and chile, tossed with soy sauce and vinegar and commonly served with rice and French fries. Its quick, high-heat cooking keeps the beef tender while the savory, tangy sauce brings the ingredients together; home and regional versions vary in their chile and serving style.

Ingredients

1 lb (450 g) beef sirloin or tenderloin, trimmed and cut across the grain into strips about ½ inch (1.25 cm) thick
1 lb (450 g) russet potatoes, scrubbed and cut into fries about ½ inch (1.25 cm) thick
3 tbsp (45 ml) neutral oil, divided, plus more if needed for frying
1 medium red onion (about 8 oz / 225 g), cut into thick wedges
2 medium plum tomatoes (about 8 oz / 225 g total), cut into wedges
1 aji amarillo chile, seeded and sliced, or 1 tbsp (15 g) aji amarillo paste; use ½ a small yellow bell pepper for a milder, less traditional substitute
2 tbsp (30 ml) regular soy sauce
1 tbsp (15 ml) red wine vinegar
1 tsp (5 ml) oyster sauce, optional, for extra savory depth
¼ tsp ground cumin
¼ tsp fine salt, plus more to season the fries
⅛ tsp freshly ground black pepper, plus more to taste
2 tbsp (8 g) chopped fresh cilantro
4 cups (600 g) hot cooked white rice, for serving

Instructions

Prepare the ingredients. Pat the beef dry and slice it across the grain. Cut the potatoes, onion, tomatoes, and chile as listed. Stir the soy sauce, vinegar, optional oyster sauce, cumin, salt, and pepper together in a small bowl. Having everything ready matters because the stir-fry cooks quickly.
Cook the fries. For an oven method, heat the oven to 425°F (220°C). Toss the fries with 1 tablespoon (15 ml) oil and spread them in a single layer on a baking sheet. Roast for 25–30 minutes, turning once, until browned and tender. Alternatively, deep-fry in small batches at 350°F (175°C) until crisp and golden, usually 4–6 minutes per batch; drain and season lightly. The oven method can run while you prepare the beef and vegetables.
Sear the beef. Heat a large wok or heavy skillet over high heat until very hot, then add 1 tablespoon (15 ml) oil. Working in batches so the pan stays hot, spread the beef in a single layer and sear for about 1 minute per side. Transfer it to a clean plate; it may not be cooked through yet. Use a food thermometer on the thickest strips: USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) followed by a 3-minute rest. Return the beef to the pan later to finish cooking and verify the temperature then.
Stir-fry the vegetables. Add the remaining 1 tablespoon (15 ml) oil to the hot pan. Add the onion and chile and stir-fry for about 1 minute, keeping them crisp-tender. Add the tomatoes and cook for 30–60 seconds, just until their edges soften but the wedges still hold their shape.
Finish the saltado. Return the beef and any juices to the pan, then pour in the soy-vinegar mixture. Toss over high heat for 1–2 minutes, until the sauce coats the ingredients and the beef reaches 145°F (63°C). Remove the pan from the heat and let the beef rest for 3 minutes. Stir in the cilantro. If your pan is small, do this in batches to avoid steaming the ingredients.
Serve promptly. Divide the hot rice among four plates. Add the fries and spoon the beef, vegetables, and pan sauce over or alongside them. For the crispiest fries, keep them separate until serving rather than leaving them in the sauce.

Tips

Use a hot, roomy pan. Crowding releases moisture and steams the beef instead of searing it. Brown the meat in batches, and let the pan heat back up between batches.
Choose the right cut and slice. Sirloin is a practical, flavorful choice; tenderloin is softer but costs more. Cut across the grain so the cooked strips are easier to chew.
Look for aji amarillo. This fruity Peruvian chile is sold fresh, frozen, or as paste in Latin American markets and some larger grocery stores. Paste is a convenient substitute for fresh chile; yellow bell pepper is much milder and lacks aji amarillo’s characteristic heat and flavor.
Keep the potatoes crisp. Do not add fries to the pan early. If using frozen fries, cook them according to the package directions until crisp before serving.

Serving Suggestions

Serve lomo saltado with plain steamed white rice, which soaks up the savory, slightly sharp sauce. Put the fries beside the stir-fry for crunch, or tuck a portion underneath just before serving if you like them to absorb some sauce. A simple green salad or sliced avocado makes a fresh side. Set out extra soy sauce, vinegar, or sliced chile so diners can adjust their plates.

Variations

For a more traditional chile flavor, use fresh or paste-form aji amarillo; the exact amount varies with the chile’s heat. Some cooks add a splash of pisco, but it is optional and not needed for the sauce to work. For a lighter vegetable-forward variation, add sliced bell pepper, while keeping the onion and tomatoes. Chicken can replace the beef, but cook it to the USDA FSIS safe minimum internal temperature of 165°F (74°C), checked with a food thermometer. This changes the dish from the beef-based classic, and the chicken should be cooked separately in batches to prevent crowding.

Storage and Reheating

For food safety, refrigerate leftovers within 2 hours of cooking in shallow, airtight containers. Keep the stir-fry and fries separate if possible; cooked leftovers generally keep for 3–4 days in the refrigerator. Reheat the beef and vegetables in a skillet over medium heat with a small splash of water, stirring until they reach 165°F (74°C). Reheat fries on a baking sheet in a 400°F (205°C) oven until hot and crisp; they will soften if reheated in the sauce. 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 does lomo saltado mean?
“Lomo” refers to loin or tenderloin, and “saltado” means sautéed or stir-fried. The name describes the beef cooked quickly with vegetables in a hot pan.

Can I make lomo saltado without a wok?
Yes. A large, heavy skillet works well. Use the widest pan you have, preheat it thoroughly, and sear the beef in batches so it browns instead of stewing.

What can I use instead of aji amarillo?
Aji amarillo paste is the closest convenient option. If you cannot find it, use a small amount of yellow bell pepper for color and a mild pepper flavor, or use another fresh chile to taste; neither will fully reproduce aji amarillo’s fruity character.

Can I prepare any parts ahead?
You can cut the vegetables and beef several hours ahead and refrigerate them separately in covered containers. For the best texture, cook the fries shortly before serving and stir-fry the beef and vegetables just before the meal.

Should the fries be mixed into the stir-fry?
Either approach works. Mixing them in at the last moment gives them some sauce flavor, while serving them alongside keeps them crisp longer.

Is lomo saltado spicy?
It can be mild or moderately spicy, depending on the aji amarillo and how much you use. Remove the chile’s seeds and membranes or start with less paste for gentler heat, then add more at the table if desired.

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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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