Lomo Saltado Steak Stir-Fry with Fries and Rice

Lomo saltado is a Peruvian-Chinese stir-fry of tender beef, tomatoes, red onion, and fries, served with rice. A hot pan and a quick, savory vinegar-soy sauce keep the vegetables lively while the potatoes soak up the juices; recipes vary, and this version makes the fries separately for easier browning.

Ingredients

1 lb (450 g) flank steak or sirloin, trimmed and sliced thinly across the grain
1 lb (450 g) russet potatoes, peeled or scrubbed and cut into ⅜-inch (1 cm) fries
½ cup (120 ml) neutral high-heat oil, divided; use less if air-frying the potatoes
1 tsp (5 g) fine salt, divided, plus more to taste
½ tsp (1 g) black pepper, divided
1½ cups (280 g) uncooked long-grain white rice
2¼ cups (530 ml) water, for the rice
1 medium red onion (about 180 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) soy sauce
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) beef broth or water
1 tsp (5 g) aji amarillo paste, optional
2 tbsp (8 g) chopped fresh cilantro
1 lime (about 30 ml juice), cut into wedges for serving

Instructions

Start the rice. Rinse the rice in a sieve until the water runs mostly clear. Combine it with 2¼ cups (530 ml) water and a pinch of salt in a saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and leave covered for 5 minutes, then fluff. This yields about 4½ cups cooked rice.
Cook the fries. While the rice cooks, heat the oven to 425°F (220°C). Toss the potato fries with 2 tablespoons (30 ml) oil, half the salt, and a little pepper. Spread them in a single layer on a baking sheet, leaving space between pieces. Roast for 25–30 minutes, turning once, until golden and tender. Alternatively, fry in batches in 350°F (175°C) oil until crisp and cooked through, about 4–6 minutes per batch; drain and season. Keep the cooked fries warm while making the beef.
Mix the sauce and prepare the beef. Stir together the soy sauce, vinegar, broth or water, and aji amarillo paste, if using. Pat the steak dry and season with the remaining salt and pepper. Have the onion, tomatoes, garlic, and sauce ready by the stove; the stir-fry moves quickly.
Sear the steak. Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon (15 ml) oil, then spread the steak in a single layer. Cook without moving it for about 1 minute, turn, and sear another 1–2 minutes. Work in batches if needed so the pan does not crowd. Transfer the beef to a clean plate. Check the thickest pieces with a food thermometer: USDA FSIS sets 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. If needed, return the slices to the pan until they reach that temperature.
Stir-fry the vegetables. Add the remaining oil to the hot pan. Add the onion and cook, tossing, for 1–2 minutes until it begins to soften but still has some bite. Add the garlic and tomatoes and cook for about 1 minute, just until fragrant and the tomatoes start to release juice.
Finish and serve. Return the beef and any accumulated juices to the pan. Pour in the sauce and toss for 30–60 seconds, scraping up browned bits. Add the fries and cilantro and toss briefly to coat without crushing the potatoes. Taste and adjust salt or vinegar. Serve immediately with rice and lime wedges.

Tips

Slice the steak thinly across the grain for tender bites. If it is difficult to cut, chill it in the freezer for 15–20 minutes to firm it first; do not leave it there long enough to freeze solid.
Aji amarillo is a fruity, moderately hot Peruvian yellow chile paste. It is sold in Latin American groceries and some supermarkets. Leave it out if unavailable, or add a little minced jalapeño; the flavor will be less distinctly Peruvian.
Use a very hot pan and cook the beef in batches. Overcrowding makes it steam and release liquid rather than brown. A wok is helpful but not required; a broad cast-iron or stainless-steel skillet works well.
For crisp fries, keep them separate until the final toss and serve at once. If using frozen fries, cook them according to package directions and use the same quantity by weight.

Serving Suggestions

Serve each portion with a mound of plain white rice and a generous share of the saucy beef and vegetables. Offer lime wedges at the table for a bright finish. Lomo saltado is substantial on its own, but a simple green salad or sliced avocado can make a fresh side without competing with the stir-fry.

Variations

For a less oily version, roast or air-fry the potatoes with a light coating of oil. You can also skip the fries and serve the beef over rice, though the classic combination includes potatoes. Swap flank steak for sirloin or another tender steak cut into thin strips; avoid very lean, tough cuts unless they are sliced especially thinly. Red wine vinegar is a practical substitute for traditional Peruvian vinegar, while rice vinegar gives a milder, slightly sweeter result. Add a sliced jalapeño or aji amarillo paste for more heat, or leave the chile out for a gentler dish.

Storage and Reheating

For food safety, refrigerate leftovers within 2 hours of cooking in shallow, covered containers. Store the stir-fry and rice separately for up to 3–4 days. The fries will soften in storage, so keep any extras separate if possible. Reheat beef and vegetables in a skillet over medium heat with a splash of water, stirring until steaming hot; reheat rice with a little water, covered, until hot throughout. Leftovers should reach 165°F (74°C), measured with a food thermometer. Re-crisp fries in a 400°F (205°C) oven or air fryer for several minutes.

Frequently Asked Questions

What does lomo saltado mean?
Lomo means tenderloin or loin in Spanish, and saltado refers to a sautéed or stir-fried preparation. Despite the name, home versions commonly use flank steak or sirloin rather than tenderloin.

Can I make lomo saltado without a wok?
Yes. Use the widest heavy skillet you have and heat it thoroughly before adding the ingredients. Cook the steak in batches so each piece can make contact with the pan and brown.

Can I prepare any parts ahead?
You can cut the vegetables and mix the sauce a few hours ahead, covering and refrigerating them separately. Cut potatoes are best cooked soon after cutting; if you need to hold them briefly, keep them submerged in cold water in the refrigerator, then drain and dry very thoroughly before roasting.

Why is my stir-fry watery?
A crowded or insufficiently hot pan is the usual cause. Brown the beef in batches, use dry steak, and add tomatoes only after the onion has begun to soften. The sauce should be added near the end and reduced briefly, not simmered for a long time.

Can I freeze leftovers?
Yes, but the potatoes and tomatoes will lose their texture after thawing. Freeze the cooled beef and vegetables in an airtight container for up to 2 months for best quality. Thaw in the refrigerator and reheat to 165°F (74°C); cook fresh fries and rice for a better texture.

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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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