Lomo saltado is a beloved Peruvian stir-fry that marries tender strips of beef with onions, tomatoes, and a savory soy sauce–vinegar glaze, then joins it with crispy golden fries and steamed rice. This version delivers the classic contrast of textures—juicy meat, crisp-tender vegetables, and crunchy potatoes—all in one hearty plate. It’s a weeknight-friendly dish that feels like a restaurant splurge, and it comes together in about 40 minutes.
Ingredients
- 1 lb (450 g) beef sirloin or ribeye, cut into 1/2-inch (1 cm) thick strips
- 2 tbsp (30 ml) soy sauce, divided
- 1 tbsp (15 ml) white vinegar
- 1 tsp (5 ml) Worcestershire sauce (optional)
- 1/2 tsp (2 g) ground cumin
- 1/2 tsp (2 g) black pepper
- 3 tbsp (45 ml) vegetable oil, divided
- 2 medium potatoes (about 12 oz / 340 g), peeled and cut into fries
- 1 red onion, cut into 1/2-inch (1 cm) wedges
- 2 tomatoes, cut into wedges (seeded if you prefer)
- 1 aji amarillo pepper (or 1 tsp / 5 ml aji amarillo paste), seeded and sliced (optional)
- 2 cloves garlic, minced
- 1 tbsp (15 ml) fresh cilantro, chopped
- 1 cup (185 g) long-grain white rice, cooked according to package directions (about 3 cups cooked)
- Salt to taste
Instructions
- In a bowl, toss the beef strips with 1 tbsp (15 ml) soy sauce, vinegar, Worcestershire (if using), cumin, and black pepper. Let marinate at room temperature while you prep the vegetables (about 10 minutes).
- Heat 2 tbsp (30 ml) vegetable oil in a large skillet or wok over medium-high heat. Add the potato strips in a single layer (work in batches if needed) and fry, turning occasionally, until golden and crisp, about 8–10 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with a little salt.
- In the same skillet, add the remaining 1 tbsp (15 ml) oil over high heat. When shimmering, add the beef in a single layer (do not overcrowd). Sear without moving for 1–2 minutes until browned, then stir-fry for another 1–2 minutes until just cooked to your liking. Remove beef to a plate.
- Reduce heat to medium-high. Add the onion, tomatoes, and aji amarillo (if using). Stir-fry for 2–3 minutes until the onion starts to soften but still has crunch, and the tomatoes release some juice.
- Add the garlic and cook for 30 seconds until fragrant.
- Return the beef and any juices to the skillet. Add the remaining 1 tbsp (15 ml) soy sauce. Toss everything together for 1 minute, scraping up any browned bits.
- Stir in the cilantro. Serve immediately over steamed rice, with the crispy fries on top or on the side.
Tips
- Use high heat: The key to a good lomo saltado is a screaming-hot pan. It sears the beef quickly and keeps the vegetables crisp. If your pan isn’t hot enough, the meat will steam and become tough.
- Cut beef against the grain: Slice the beef across the muscle fibers to shorten them, making each bite more tender.
- Substitute aji amarillo: If you can’t find fresh or paste aji amarillo, use 1/2 tsp (2 g) of ground aji amarillo or a pinch of red pepper flakes mixed with 1/2 tsp (2 ml) of yellow mustard for a similar heat and color. It won’t be identical but adds a pleasant kick.
- Don’t overcook the tomatoes: They should soften slightly but hold their shape. Overcooking turns them into sauce, which is fine if you like it saucy, but traditional lomo saltado has distinct tomato wedges.
Serving Suggestions
Serve lomo saltado with steamed white rice and the crispy fries either on top of the stir-fry or alongside. For a complete Peruvian meal, add a simple side salad of sliced red onion, lime juice, and salt. A cold beer or a glass of chicha morada (a sweet purple corn drink) pairs beautifully.
Variations
- Chicken lomo saltado: Substitute boneless, skinless chicken thighs for beef. Cook until the chicken reaches a safe minimum internal temperature of 165°F (74°C), checked with a food thermometer.
- Vegetarian version: Replace beef with extra-firm tofu or portobello mushrooms. Sear the tofu or mushrooms until browned, then follow the same steps. Add a splash of soy sauce to boost umami.
- Spicy kick: Add a sliced fresh chili (like serrano or jalapeño) along with the onion for extra heat.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce, and ensure your Worcestershire is gluten-free.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The beef and vegetables will keep for 3–4 days, but the fries will lose their crispness. For best results, store fries separately and reheat them in an air fryer or oven at 400°F (200°C) for 5–7 minutes. Reheat the beef and vegetables in a skillet over medium heat, adding a splash of water or beef broth to loosen the sauce. Leftovers should be reheated to an internal temperature of 165°F (74°C) before eating. You can freeze the beef and vegetable mixture (without fries) for up to 2 months; thaw overnight in the fridge and reheat gently.
Frequently Asked Questions
Can I use a different cut of beef? Yes. Sirloin, ribeye, or flank steak all work well. Avoid tough cuts like chuck or brisket unless you marinate longer and cook low and slow, which is not ideal for stir-frying.
What if I don’t have a wok? A large cast-iron skillet or stainless steel pan works just as well. The key is high heat and not overcrowding the pan, so the beef sears rather than steams.
Can I make this ahead of time? You can prep the ingredients (cut beef, chop vegetables, cook rice) a day ahead and store them separately in the fridge. Cook the dish fresh for the best texture.
Is lomo saltado traditionally served with rice and fries? Yes, the combination of rice and fries is standard in Peru. Some variations serve the fries on the side, while others mix them in. Both are delicious.
How do I know the beef is cooked properly? For whole cuts like sirloin, the USDA FSIS recommends cooking to a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest. Use a food thermometer to check. If you prefer well-done, cook to 160°F (71°C).
Can I use frozen fries? Yes, you can use frozen French fries. Cook them according to package directions (usually baking or air-frying) and add them at the end. They won’t be as crispy as fresh-fried, but they save time.
Related
- UK Smoking Ban Recipe: A Full Guide
- UCL Smoking Toolkit Study: How to Run It
- Truffle French Fries Recipe (Crispy & Easy)
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).