Lomo saltado is a beloved Peruvian stir-fry of beef, red onion, tomatoes, soy sauce, and vinegar, served with crisp potatoes and rice. Its quick, savory sauce brings together bright, juicy vegetables and browned beef, while the rice and fries make it a satisfying meal; home and regional versions vary in seasoning and how the potatoes are served.
Ingredients
- 1 cup (185 g) long-grain white rice, rinsed
- 1½ cups (355 ml) water, plus more if needed for the rice
- 1½ lb (680 g) russet potatoes, scrubbed and cut into ½-inch (1 cm) fries
- 2 tbsp (30 ml) neutral high-heat oil, such as canola, divided
- 1 lb (454 g) beef sirloin or strip steak, trimmed and cut into strips about ½ inch (1 cm) thick
- 1 tsp fine salt, divided, plus more to taste
- ½ tsp freshly ground black pepper
- 1 medium red onion, about 8 oz (225 g), cut into thick wedges
- 2 medium ripe but firm tomatoes, about 12 oz (340 g), cut into wedges
- 2 garlic cloves (6 g), finely chopped
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) red wine vinegar
- 1 tbsp (15 g) ají amarillo paste
- 2 tbsp (30 ml) water or low-sodium beef broth
- ¼ cup (10 g) chopped fresh cilantro leaves and tender stems
- 2 scallions (30 g), thinly sliced, optional
Instructions
- Heat the oven and prepare the rice. Set the oven to 425°F (220°C). Rinse the rice under cool water until the water runs mostly clear, then put it in a small saucepan with 1½ cups (355 ml) water and a pinch of the measured salt. Bring it to a boil, cover, reduce the heat to low, and cook for 15 minutes. Turn off the heat and leave the lid on while you finish the other components.
- Roast the potatoes. Toss the cut potatoes with 1½ tablespoons (22 ml) of the oil and about ½ teaspoon of the salt. Spread them in one layer on a rimmed baking sheet, leaving a little space between pieces. Roast for 25–30 minutes, turning once, until browned and tender inside. If they finish before the beef, leave them on the tray in the switched-off oven with the door slightly ajar; this helps them stay crisp rather than steam.
- Season and brown the beef. Pat the beef dry, then toss it with the remaining salt and the black pepper. Heat the remaining 1½ teaspoons (7 ml) oil in a large, heavy skillet or wok over high heat until shimmering. Add the beef in one uncrowded layer, working in two batches if needed. Cook, turning the strips, until browned and a food thermometer confirms the USDA FSIS safe minimum of 145°F (63°C) for whole cuts of beef; rest the cooked beef for 3 minutes. Crowding the pan can make the meat release liquid and simmer instead of brown.
- Make the quick sauce. While the beef rests, keep the skillet over high heat. Add the onion wedges and cook for about 1 minute, stirring once or twice so the edges color but the onion stays a little crisp. Add the tomatoes and garlic and cook for 1 minute more. Stir together the soy sauce, vinegar, ají amarillo paste, and water or broth, pour the mixture into the skillet, and stir for about 30 seconds to loosen the browned bits.
- Finish and serve promptly. Return the rested beef and any juices to the skillet. Toss gently for about 30 seconds, just long enough to coat the meat and warm it through without collapsing the tomatoes. Fold in the cilantro and optional scallions. Taste the sauce and add a pinch of salt if needed. Spoon rice onto four plates, arrange the hot potatoes alongside or beneath the stir-fry, and serve at once.
Tips
- Cut evenly and dry the beef. Similar-size strips cook at roughly the same rate, and blotting away surface moisture encourages browning. If the steak is difficult to slice, chill it in the freezer for 15–20 minutes first; do not let it freeze solid.
- Keep the pan hot, but work in batches. A wide skillet or wok gives the beef and vegetables room to sear. If you add too much at once, the pan temperature drops and the ingredients release moisture. Let the pan heat again between batches, and keep cooked beef on a clean plate while you finish.
- Use a practical ají amarillo substitute. Ají amarillo paste contributes fruity flavor and moderate heat. If you cannot find it, use 1 tablespoon (15 g) finely minced yellow bell pepper plus a small pinch of cayenne or minced jalapeño. The result is less distinctly fruity; bell pepper alone will be milder and sweeter.
- Protect the fries’ texture. Cut the potatoes into consistent pieces and spread them out rather than piling them on the tray. For especially crisp potatoes, use two baking sheets if necessary. Add them to the saucy skillet only at the table, or they will soften quickly.
Serving Suggestions
Serve lomo saltado hot with a mound of plain white rice and a generous portion of roasted fries. The classic combination gives the rice plenty of savory sauce to absorb and lets the potatoes provide a crisp contrast. Some cooks put the fries under the beef and vegetables; others keep them on the side so they remain crisp. Either approach works, so choose based on how much sauce you want on the potatoes.
A simple green salad dressed with lime and a little oil is a refreshing side, especially if the meal is rich. You can also offer extra cilantro, sliced scallions, or lime wedges at the table. Keep additional salt and a mild hot sauce available separately rather than making the whole pan spicy; that lets each person adjust their serving. For a family-style meal, bring the skillet and serving dishes to the table promptly, because the beef is best while hot and the potatoes are at their crispest.
Variations
Choose a different cut of beef: Tenderloin is sometimes used for a more luxurious version, while sirloin and strip steak are practical, flavorful choices. If using a leaner or thinner cut, watch it closely because it can overcook quickly. Slice across the grain for a more tender bite, and still follow the safe-temperature guidance in the recipe.
Make it with chicken: Use 1 lb (454 g) boneless, skinless chicken thighs cut into strips, and cook until a thermometer reads 165°F (74°C), the USDA FSIS safe minimum for poultry. Chicken takes longer than thin beef strips, so cook it in batches and verify the temperature before removing it from the pan. The flavor will be milder; the same vinegar, soy, and ají sauce still works well.
Adjust the heat: Ají amarillo varies by brand and preparation. Start with 1 teaspoon (5 g) paste for a mild sauce, taste, and add more if you prefer. A little minced jalapeño can increase the heat, but it will change the pepper’s fruity character. For a completely mild version, use the yellow-bell-pepper substitute without cayenne.
Use oven fries or a different potato: Russets brown well and turn fluffy inside, but Yukon Gold potatoes also work and have a creamier center. If you have an air fryer, cook the potatoes in a single layer according to its directions, shaking the basket as needed. Avoid adding raw potatoes directly to the stir-fry; they will not cook through in the brief time the sauce is in the pan.
Make the dish gluten-free: Choose soy sauce labeled gluten-free, or use tamari and check its label. The other ingredients in this recipe are generally naturally gluten-free, but read product labels for the ají paste and broth. This change keeps the salty, savory character close to the original, though different soy-style sauces vary in saltiness.
Storage and Reheating
For food safety, refrigerate leftovers within 2 hours of cooking. Store the beef and vegetables, rice, and potatoes in separate airtight containers when possible; separating them helps the potatoes avoid absorbing sauce and the rice avoid becoming soggy. Refrigerated leftovers keep for 3–4 days. If the food has been sitting out longer than 2 hours, discard it rather than saving it.
Reheat the beef and vegetables gently in a skillet with a tablespoon (15 ml) of water, stirring until steaming hot throughout; leftovers should reach 165°F (74°C), the USDA FSIS reheating temperature. Reheat rice with a splash of water, covered, in a saucepan or microwave, stirring partway through and checking that it also reaches 165°F (74°C). Crisp the potatoes again in a 400°F (205°C) oven or air fryer for several minutes. The microwave is convenient for the whole meal but will make the potatoes soft. For longer storage, freeze the beef mixture and rice in separate freezer-safe containers for up to 2 months; potatoes lose their crisp texture after freezing, so fresh fries are preferable.
Frequently Asked Questions
What is lomo saltado?
Lomo saltado is a Peruvian stir-fry traditionally made with beef, onion, tomato, soy sauce, and vinegar, usually served with rice and potatoes. It is often associated with the Chinese-Peruvian culinary influence known as chifa. There are variations in meat, seasoning, and presentation, so no single home version represents every cook’s approach.
Is lomo saltado the most popular Peruvian food?
It is one of Peru’s best-known and most widely enjoyed dishes, but “most popular” depends on the region, occasion, and person asked. Ceviche, pollo a la brasa, and other dishes are also prominent. This recipe focuses on lomo saltado because its combination of stir-fried beef, vegetables, rice, and potatoes makes a distinctive and approachable Peruvian meal.
Can I make lomo saltado without a wok?
Yes. A large, heavy skillet works well; the important part is using high heat and cooking the beef in batches so it browns. A wok can heat quickly and makes tossing easy, but it is not essential. If your skillet is small, cook the beef in two or three batches and avoid crowding the onion and tomatoes as well.
Can I prepare any components ahead?
You can rinse and measure the rice, mix the sauce, and cut the vegetables a few hours ahead; refrigerate the cut tomatoes and beef separately. For best texture, roast the potatoes close to serving time and stir-fry the beef just before eating. If you do cook components ahead, cool and refrigerate them within 2 hours, then reheat leftovers to 165°F (74°C).
Why are the tomatoes and onions still a little firm?
That brief, high-heat cook is intentional: it softens their edges while keeping enough structure to contrast with the tender beef. If you prefer softer vegetables, cook the onion for another minute before adding the tomato, then give the tomato an extra 30–60 seconds. Keep in mind that longer cooking releases more liquid and creates a looser sauce.
What if I cannot find ají amarillo paste?
Use the yellow bell pepper and pinch of cayenne or jalapeño listed in the tips. It will approximate the color and some of the heat, but the dish will not have quite the same fruity pepper flavor. If you can find ají amarillo paste at a Latin American grocery store, use it as written and adjust the amount to suit its heat.
Related
- Common Ingredients in Peruvian Food, in One Recipe
- Peruvian Food: Make Lomo Saltado at Home
- Peruvian Food San Jose: Lomo Saltado at Home
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).