Lomo Saltado Las Vegas-Style Stir-Fry at Home

Lomo saltado is a Peruvian-Chinese stir-fry of beef, tomatoes, red onion, and a savory soy-vinegar sauce, usually served with rice and fries. This Las Vegas-inspired home version keeps the classic sweet-tangy, high-heat character while using easy-to-find ingredients and a practical skillet method.

Ingredients

1 lb (450 g) russet potatoes, scrubbed and cut into ½-inch (1.25 cm) fries
3 tbsp (45 ml) neutral oil, divided, plus more for the fries if needed
1 lb (450 g) beef tenderloin or sirloin, cut across the grain into ½-inch (1.25 cm) strips
¾ tsp fine salt (about 4 g), divided
½ tsp ground black pepper (about 1 g)
1 medium red onion (about 200 g), cut into thick wedges
2 medium Roma tomatoes (about 250 g), cut into wedges
2 garlic cloves (about 6 g), finely chopped
3 tbsp (45 ml) regular soy sauce
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) aji amarillo paste, or 1 small jalapeño, thinly sliced
1 tsp (5 g) granulated sugar
2 tbsp (30 ml) water
2 tbsp (8 g) chopped fresh cilantro
4 cups (600 g) cooked white rice, hot, for serving
1 lime (about 60 g), cut into wedges, for serving

Instructions

Prepare the fries. Heat the oven to 425°F (220°C). Pat the cut potatoes dry and toss them with 1½ tablespoons (22 ml) oil and ¼ teaspoon salt. Spread them in a single layer on a rimmed baking sheet, leaving space between pieces. Roast for 25–30 minutes, turning once, until browned and crisp at the edges. The fries can bake while you prepare and cook the beef; check them before serving.
Mix the sauce. While the fries roast, stir together the soy sauce, red wine vinegar, aji amarillo paste, sugar, and water in a small bowl. If using jalapeño instead of aji amarillo, add it with the onion later rather than to the sauce. Cut and measure the remaining ingredients now so they are ready for a fast stir-fry.
Season and sear the beef. Pat the beef dry and season with the remaining ½ teaspoon salt and the black pepper. Heat a large wok or heavy skillet over high heat until very hot, then add 1 tablespoon (15 ml) oil. Add the beef in one layer, working in two batches if the pan is crowded. Sear for about 1–2 minutes per side until browned; transfer it to a clean plate. For food safety, check the thickest pieces 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 beef will return to the pan, so avoid leaving it out longer than needed.
Stir-fry the vegetables. Add the remaining ½ tablespoon (8 ml) oil to the hot pan. Add the onion and cook for about 1 minute, tossing often, until it starts to soften but still has some bite. Add the tomatoes and garlic (and jalapeño, if using) and stir-fry for 1–2 minutes. The tomato wedges should soften slightly without collapsing into a sauce.
Finish the lomo saltado. Return the beef and any juices to the pan. Pour in the sauce and toss over high heat for 1–2 minutes, just until everything is hot and glossy. Add the cilantro and toss once more. Fold in the fries immediately before serving if you want them coated in sauce, or serve them alongside to keep them crisp.
Serve hot. Divide the rice among four plates and spoon the beef, vegetables, and sauce over or beside it. Add the fries and lime wedges. The finished stir-fry is best eaten right away, while the beef is tender and the fries retain some crispness.

Tips

Cut evenly and across the grain. Uniform strips cook quickly, and cutting across the visible muscle fibers helps keep sirloin tender. If your beef is difficult to slice, chill it in the freezer for 15–20 minutes first; do not freeze it solid.
Keep the pan hot and uncrowded. Too much meat at once releases moisture and steams instead of browning. Cook in batches, and let the pan heat back up before adding the next batch.
Find aji amarillo paste if convenient. It is a Peruvian yellow chile paste with fruity heat; it is available in some Latin American shops and online. Jalapeño is a practical substitute but tastes greener and less fruity. Use less for a milder dish.
Mind the fries and sauce. Add fries at the very end if you like them lightly sauced; keep them separate for maximum crunch. Use regular soy sauce rather than dark soy sauce, which can make the sauce too sweet and heavy.

Serving Suggestions

Serve lomo saltado with plain steamed white rice, which catches the savory pan sauce, and lime wedges for a bright finish. A simple green salad or sliced avocado can add freshness without competing with the stir-fry. For a more traditional presentation, put the rice and fries on the plate beside the beef rather than mixing everything together.

Variations

For a more chile-forward version, use aji amarillo paste and add a little extra to taste; paste brands vary in heat and salt, so adjust after the sauce has simmered briefly. Chicken can replace beef, but cut it into bite-size pieces and cook to 165°F (74°C), the USDA FSIS safe minimum for poultry, checking the thickest piece with a thermometer. For a meat-free variation, use firm tofu, well drained and browned first, and add it back with the sauce. You can also use frozen shoestring fries baked according to their package directions, though freshly cut potatoes give you more control over their texture.

Storage and Reheating

Refrigerate leftovers within 2 hours in a shallow, airtight container. The beef and vegetables keep for 3–4 days in the refrigerator; store the fries separately if possible, since they soften in the sauce. Reheat the stir-fry in a skillet over medium heat with a splash of water, stirring until it reaches 165°F (74°C), the USDA FSIS safe temperature for leftovers. Reheat fries in a 400°F (205°C) oven or air fryer until hot. Avoid repeatedly cooling and reheating the same portion.

Frequently Asked Questions

What does lomo saltado mean?
“Lomo” refers to loin or tenderloin, and “saltado” means sautéed or stir-fried. Despite the name, sirloin is a convenient, flavorful choice for this home version.

Is lomo saltado Peruvian?
Yes. It is a Peruvian dish shaped by Chinese-Peruvian cooking, often called Chifa, which combines stir-frying techniques and ingredients such as soy sauce with Peruvian produce and chiles. Regional and household versions vary.

Can I make lomo saltado without a wok?
Yes. A large, heavy skillet works well. Use the largest pan available, preheat it thoroughly, and cook the beef in batches so it browns rather than steams.

Can I prepare any parts ahead?
You can cut the vegetables and beef and mix the sauce up to a day ahead; cover and refrigerate them separately. Keep raw beef on the lowest refrigerator shelf and use separate boards or utensils for raw meat and ready-to-eat ingredients. Bake the fries and stir-fry the beef just before serving for the best texture.

Why are my fries soggy?
They may have been crowded on the baking sheet, insufficiently dried, or mixed into the sauce too early. Spread them in a single layer and serve them beside the stir-fry, or fold them in immediately before eating.

Can I use another vinegar?
Red wine vinegar gives a clean, familiar tang. White vinegar can work in the same quantity but tastes sharper; start with 1½ tablespoons (22 ml), taste the sauce, and add more if needed. Avoid sweetened vinegar, which can throw off the balance.

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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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