Lomo saltado is a Peruvian stir-fry of beef, red onion, tomato, and a savory soy-vinegar sauce, traditionally served with rice and fries. Skirt steak cooks quickly over high heat, making it a practical cut for this lively dish; cooking the ingredients in batches helps keep the meat browned instead of steamed.
Ingredients
- 1 lb (450 g) skirt steak, trimmed and cut across the grain into strips about ¼ inch (6 mm) thick
- 1 lb (450 g) russet potatoes, scrubbed and cut into ¼-inch (6 mm) fries
- 3 tbsp (45 ml) neutral high-heat oil, divided
- 1 tsp fine salt (5 g), divided, plus more to taste
- ½ tsp black pepper (1 g)
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) red wine vinegar
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 g) ground cumin
- 2 cloves garlic (about 6 g), finely chopped
- 1 medium red onion (about 200 g), cut into thick wedges
- 2 medium plum tomatoes (about 250 g), cut into wedges
- 1 jalapeño (about 15 g), thinly sliced, optional
- 2 tbsp (30 ml) water
- ¼ cup (10 g) chopped fresh cilantro
- 2 cups (370 g) cooked white rice, for serving
Instructions
- Cut and season the steak. Pat the skirt steak dry. Identify the direction of its long muscle fibers, then cut across them into short strips; this shortens the fibers and makes the cooked steak easier to chew. Season with ½ teaspoon of the salt and the black pepper. Let it sit at room temperature while you prepare the vegetables, no longer than 20 minutes.
- Make the sauce and prepare the fries. Stir together the soy sauce, red wine vinegar, oyster sauce, cumin, garlic, and water in a small bowl. Rinse the cut potatoes in cold water to remove loose surface starch, then drain and dry them very thoroughly with a clean towel. Damp potatoes can spit in hot oil and will not crisp well.
- Cook the fries. Heat the oven to 425°F (220°C). Toss the potatoes with 1 tablespoon (15 ml) of the oil and the remaining ½ teaspoon salt. Spread them in one layer on a rimmed baking sheet, leaving space between pieces. Roast for 22–28 minutes, turning once, until browned and tender. Keep them hot while you stir-fry the beef.
- Sear the steak in batches. Heat a large cast-iron or stainless-steel skillet over high heat until very hot, then add 1 tablespoon (15 ml) oil. Add half the steak in a single layer and sear for about 1 minute without moving it; toss and cook for another 30–60 seconds. Transfer to a clean plate and repeat with the remaining oil and steak. Use a food thermometer to check a representative piece: USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest. Thin strips may cook quickly, so check promptly and avoid relying on color alone.
- Stir-fry the vegetables. Keep the skillet over high heat. Add the onion and jalapeño, if using, and cook for 1–2 minutes, tossing so the edges char lightly but the onion retains some bite. Add the tomatoes and cook for about 1 minute, just until they begin to soften without collapsing.
- Finish the lomo saltado. Return the steak and any juices to the skillet. Pour in the sauce and toss for 30–60 seconds, scraping up browned bits, until everything is coated and sizzling. Taste and adjust the salt if needed. Take the pan off the heat, fold in the cilantro, and add the hot fries. Toss gently, or serve fries on the side if you want them to stay crisp. Serve immediately over or alongside the warm rice.
Tips
- Dry the potatoes and the steak. Removing surface moisture helps both brown. If the skillet is crowded, cook the steak in more batches; crowding traps steam and can toughen the meat.
- Substitute carefully. Flank steak works well when sliced thinly across the grain. If oyster sauce is unavailable, use an extra teaspoon of soy sauce and a small pinch of sugar; the result will be less rounded and slightly less savory. Red wine vinegar is a reasonable stand-in for traditional Peruvian vinegar, though its flavor is a little sharper.
- Keep the vegetables distinct. Thick onion wedges and brief cooking preserve their texture. Add tomatoes near the end, and don’t simmer the finished stir-fry for several minutes or the steak can overcook.
- Choose how to serve the fries. Mixing them into the pan is traditional in many versions, but they soften as they absorb sauce. For maximum crunch, plate fries separately and spoon the beef and vegetables alongside.
Serving Suggestions
Serve the stir-fry with fluffy white rice to catch the savory, tangy sauce. Put extra fries on the table, along with lime wedges or a simple green salad if you want a fresh contrast. The dish is best served as soon as the beef and vegetables come out of the pan, while the steak is tender and the fries are still hot.
Variations
For a milder version, leave out the jalapeño; for more heat, add a sliced ají amarillo if available. Ají amarillo is a bright, fruity Peruvian chile, and a little paste can substitute, though it will make the sauce softer and less fresh-tasting. You can also use peeled, thick-cut frozen fries cooked according to their package directions, then add them at the end. For a lighter-on-starch plate, serve the rice and fries in smaller portions or choose one; both are common accompaniments, and recipes vary by household.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. Keep the beef and vegetables separate from the fries if possible, since sauce makes them soften. Refrigerated leftovers keep for 3–4 days. Reheat the beef and vegetables in a skillet over medium heat with a splash of water, stirring until steaming throughout and a food thermometer reads 165°F (74°C). Reheat fries in a 400°F (205°C) oven or air fryer until hot; they will not be as crisp as freshly cooked. Freeze the beef and vegetables for up to 2 months for best quality, but make fresh fries after thawing. Thaw in the refrigerator, not on the counter.
Frequently Asked Questions
Can I use another cut of steak?
Yes. Flank steak is the closest practical substitute; sirloin also works. Slice any substitute thinly across the grain, and cook in small batches so the skillet stays hot.
Why is my skirt steak tough?
It may have been cut with the grain, cooked too long, or crowded in the pan. Cut across the visible fibers, dry the meat well, and sear briefly in batches. A thermometer is more reliable than judging doneness by color.
Can I make lomo saltado without oyster sauce?
Yes. Replace it with 1 teaspoon (5 ml) extra soy sauce and a pinch of sugar. The sauce will be a little less rich; check the seasoning before adding more salt.
Can I prepare any of this ahead?
You can cut the vegetables and mix the sauce up to a day ahead, storing them separately in the refrigerator. Cut potatoes are best cooked soon after cutting; if you prepare them early, keep them submerged in cold water in the refrigerator, then drain and dry very thoroughly before roasting.
Do I have to mix the fries into the stir-fry?
No. Toss them in at the end for a saucy, traditional-style finish, or serve them beside the beef to preserve their crispness. Either way, add them just before serving.
Is this recipe very spicy?
Not as written if you omit the jalapeño. Add it for gentle heat, or serve sliced chile separately so each person can adjust their plate.
Related
- Lion’s Head Meatballs: A Chinese Braised Pork Recipe
- Lomo Saltado Culver City–Style at Home
- Domo Raclette Grill: A Simple Guide to Dinner
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).