Lomo Saltado Steak Bowl with Rice and Crispy Potatoes

A lomo saltado steak bowl brings together tender beef, rice, and crisp potatoes with the tangy, savory flavors of Peru’s well-known stir-fry. A hot pan quickly sears the steak with tomato, red onion, soy sauce, and vinegar; serving it over rice makes the saucy mixture easy to enjoy as a complete meal.

Ingredients

1 cup (185 g) long-grain white rice, rinsed
1½ cups (355 ml) water
¾ teaspoon fine salt, divided
1 pound (450 g) beef sirloin or flank steak, trimmed and cut across the grain into strips about ¼ inch (6 mm) thick
1 tablespoon (15 ml) neutral oil, such as canola or avocado oil, for the steak
12 ounces (340 g) russet potatoes, cut into ½-inch (1.3 cm) sticks
2 tablespoons (30 ml) neutral oil, for the potatoes
1 medium red onion, about 8 ounces (225 g), cut into thick wedges
2 medium Roma tomatoes, about 8 ounces (225 g), cut into wedges
2 garlic cloves, finely chopped
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) red wine vinegar
1 teaspoon (5 ml) aji amarillo paste, optional; use a pinch of red pepper flakes for a different kind of heat
¼ teaspoon freshly ground black pepper
2 tablespoons (30 ml) water, as needed to loosen the sauce
2 tablespoons chopped cilantro, about 5 g
1 lime, cut into wedges, for serving

Instructions

Cook the rice. Put the rinsed rice, 1½ cups (355 ml) water, and ¼ teaspoon salt in a small saucepan. Bring to a boil, cover, and reduce the heat to low. Cook until the water is absorbed and the rice is tender, about 15 minutes. Turn off the heat and leave covered for 5 minutes, then fluff with a fork. Keep covered while you cook the rest.
Prepare the potatoes. Pat the cut potatoes dry with a clean towel; excess moisture makes them harder to brown. Heat 2 tablespoons (30 ml) oil in a large heavy skillet over medium-high heat. Add the potatoes in a single layer, working in batches if needed, and season with ¼ teaspoon salt. Cook for about 12–15 minutes, turning every few minutes, until browned and tender. Transfer to a plate. For a hands-off option, bake on an oiled sheet pan at 425°F (220°C) for 25–30 minutes, turning once; this adds oven time and may require starting the potatoes before the rice.
Season the steak. While the potatoes cook, pat the steak dry and season with the remaining ¼ teaspoon salt and the black pepper. Set out the onion, tomatoes, garlic, soy sauce, vinegar, and aji amarillo so they are ready to add quickly. Cut the beef across the grain to help keep the strips tender.
Sear the beef. Heat 1 tablespoon (15 ml) oil in a large skillet or wok over high heat until shimmering. Add the steak in a single layer, in batches if the pan is crowded. Sear for about 1–2 minutes per side, until browned. For food safety, check the thickest pieces with a food thermometer: USDA FSIS recommends a safe minimum of 145°F (63°C) for whole cuts of beef, followed by a 3-minute rest. Transfer the steak to a clean plate and rest it for 3 minutes.
Stir-fry the vegetables. Keep the pan over high heat. Add the onion and cook for about 2 minutes, stirring, until it starts to soften but still has some bite. Add the garlic and aji amarillo, if using, and stir for 20 seconds. Add the tomato wedges and cook for about 1 minute; they should warm and soften slightly without collapsing.
Make the sauce and finish. Pour in the soy sauce and red wine vinegar, scraping up browned bits from the pan. Add up to 2 tablespoons (30 ml) water if the pan looks dry. Return the steak and any resting juices to the skillet, toss just long enough to coat and warm through, then remove from the heat. Fold in the cilantro. Keep the potatoes separate for serving so they retain their crisp edges.
Assemble the bowls. Divide the rice among four bowls. Add the steak and tomato-onion mixture, then arrange the potatoes alongside or over the top. Serve immediately with lime wedges.

Tips

Use a very hot pan, but avoid crowding it. Too much steak at once releases moisture and steams instead of searing. Cook in batches and return everything to the pan at the end.
Keep the vegetables slightly crisp. Lomo saltado is not a long-simmered stew. Cut onion into substantial wedges and add tomatoes near the end to retain their shape.
Choose aji amarillo if available. This fruity Peruvian yellow chile paste gives the dish distinctive flavor. It can be difficult to find; red pepper flakes offer heat but not the same flavor, so leaving it out is also fine.
Cut the beef across its visible muscle fibers. This shortens the fibers and makes each bite easier to chew. Flank steak is flavorful, while sirloin is a little less fibrous.

Serving Suggestions

Serve the bowls hot, with lime wedges for a bright finish. A simple green salad or sliced avocado can round out the meal without competing with the savory sauce. If you want extra sauce for the rice, offer soy sauce and vinegar at the table rather than pouring in too much during cooking, which can make the vegetables watery. The potatoes are best eaten soon after cooking, while their edges are crisp.

Variations

For a more traditional lomo saltado-style plate, serve the stir-fry and fries beside the rice instead of layering everything in a bowl. Thin strips of chicken or pork can replace the beef, but cook them to their appropriate safe temperatures: chicken to 165°F (74°C), and whole cuts of pork to 145°F (63°C) with a 3-minute rest, checked with a thermometer. For a meat-free bowl, use thick strips of seared mushrooms; their texture differs from steak, but they pair well with the same onion, tomato, and soy-vinegar sauce. Sweet potato fries also work, though they taste sweeter and soften more quickly.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, divided into shallow airtight containers. Keep the rice, steak mixture, and potatoes separate if possible. They will keep refrigerated for 3–4 days. Freeze the rice and steak mixture for up to 2 months for best quality; the potatoes tend to lose their crisp texture after freezing. Thaw frozen portions in the refrigerator.

Reheat rice and steak mixture in a covered microwave-safe dish, stirring once, or in a skillet with a splash of water. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Reheat potatoes in a 400°F (205°C) oven or air fryer until hot and crisp; microwaving makes them soft. 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 steak is best for a lomo saltado bowl?
Sirloin and flank steak both work well. Choose a piece that can be sliced thinly across the grain, and avoid very thick strips that take longer to cook and can toughen before they brown.

Can I make lomo saltado without aji amarillo?
Yes. The paste adds a fruity, lightly spicy note, but it is optional. Red pepper flakes add heat without the same chile flavor, and the dish will still have its characteristic savory, tangy sauce from soy sauce and vinegar.

Why did my steak turn out tough?
Common causes include slicing with the grain, overcrowding the pan, or cooking the strips too long. Slice across the fibers, sear in batches, and use a thermometer to check the safe temperature rather than relying only on color.

Can I prepare the ingredients ahead?
You can rinse the rice, cut the vegetables and potatoes, and slice the steak a few hours ahead. Keep cut potatoes submerged in cold water in the refrigerator, then drain and dry them very well before cooking. Keep raw steak covered and refrigerated, and cook it within 1–2 days.

Is lomo saltado usually served with rice and fries?
Yes. The Peruvian stir-fry is commonly served with rice and potatoes, often with the fries alongside or mixed into the saucy beef and vegetables. This bowl version keeps the same elements in an easy-to-serve format.

Can I use leftover rice?
Yes, provided it was refrigerated promptly and is no more than 3–4 days old. Reheat it until steaming hot and at least 165°F (74°C). Keep it covered while warming so it does not dry out.

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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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