Lomo saltado is a Peruvian stir-fry of beef, red onion, tomatoes, soy sauce, and aji amarillo, served with crisp fries and rice. This home-style version balances a hot, savory pan sauce with fresh vegetables; details vary from cook to cook, including how spicy the aji amarillo is and whether the fries go into the pan or stay crisp on the side.
Ingredients
- 1 cup (185 g) long-grain white rice
- 1½ cups (355 ml) water, for the rice
- 1½ lb (680 g) russet potatoes, scrubbed and cut into ½-inch (1.25 cm) fries
- 4 cups (950 ml) neutral vegetable oil, or enough for frying in a deep, heavy pot
- 1 lb (450 g) beef sirloin, trimmed and sliced across the grain into strips about ¼ inch (6 mm) thick
- 1 large red onion (about 250 g), cut into thick wedges
- 2 medium tomatoes (about 300 g), cut into wedges
- 2 tablespoons (30 g) aji amarillo paste
- 2 garlic cloves (about 6 g), finely chopped
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) red wine vinegar
- ¼ cup (60 ml) low-sodium beef broth or water
- 1 tablespoon (15 ml) neutral oil, for stir-frying
- 1 teaspoon (5 g) fine salt, divided, plus more as needed
- ½ teaspoon (1 g) freshly ground black pepper
- ¼ cup (10 g) chopped fresh cilantro leaves and tender stems
- 1 lime (about 60 g), cut into wedges, for serving
Instructions
- Rinse and cook the rice. Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear, then drain well. Put it in a small saucepan with the 1½ cups (355 ml) water and ¼ teaspoon (1 g) of the salt. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes. Turn off the heat and leave the pan covered for 10 minutes while you prepare the other parts of the meal. Fluff with a fork before serving.
- Prepare the potatoes. While the rice cooks, rinse the cut potatoes in cold water to remove excess surface starch, then pat them very dry with clean towels. Moisture can make hot oil spit, so take time to dry the fries thoroughly. Set a wire rack over a rimmed baking sheet. Pour the frying oil into a deep, heavy pot, leaving at least 3 inches (7.5 cm) of space at the top; heat it over medium-high heat to 350°F (175°C). If you do not have a thermometer, test with one fry: it should bubble steadily, not smoke or darken immediately.
- Fry the potatoes in batches. Add a small batch of fries without crowding the pot and cook for about 5–7 minutes, turning occasionally, until golden and tender. Lift them out with a slotted spoon and drain on the rack. Let the oil return to 350°F (175°C) between batches. Sprinkle the fries with about ½ teaspoon (2.5 g) salt while hot. Keep them uncovered so steam does not soften their surfaces. When finished, turn off the burner and move the pot of oil to a safe place to cool; do not leave hot oil unattended.
- Season and sear the beef. Pat the beef dry and season with the remaining ¼ teaspoon (1 g) salt and the black pepper. Heat a wok or large, heavy skillet over high heat until very hot, then add the tablespoon (15 ml) of stir-frying oil. Sear the beef in two batches, spreading it out so it browns instead of steams; cook each batch for about 1–2 minutes, turning once. Check the thickest pieces with a food thermometer. USDA FSIS guidance sets the safe minimum for whole cuts of beef at 145°F (63°C), followed by a 3-minute rest; transfer the beef to a clean plate for that rest. If your pan is not large enough to keep the strips in a single layer, cook smaller batches.
- Stir-fry the vegetables. Keep the pan over high heat. Add the onion wedges and cook for about 1 minute, tossing once or twice so they take on a little color but stay fairly crisp. Add the garlic and aji amarillo paste and stir for 20–30 seconds, just until fragrant. Add the tomato wedges and cook for about 1 minute; they should soften slightly but hold their shape.
- Make the quick pan sauce. Pour in the soy sauce, red wine vinegar, and beef broth. Let the mixture bubble for about 1 minute, scraping up browned bits from the bottom of the pan. Return the rested beef and any juices to the skillet and toss briefly to coat. Turn off the heat, fold in the cilantro, and taste the sauce. Add a little salt only if needed, since soy sauce already contributes salt.
- Bring the components together and serve. For crisp fries, spoon the beef and vegetables over them just before eating, or arrange fries alongside the stir-fry and let diners combine them at the table. Serve each portion with rice and a lime wedge. If you prefer softer, sauce-coated fries, toss a portion into the pan for only a few seconds immediately before serving.
Tips
- Choose a good substitute for aji amarillo. The Peruvian yellow chile paste gives the dish fruity flavor and gentle-to-moderate heat. If it is unavailable, use 1 tablespoon (15 g) of minced yellow bell pepper plus ½ teaspoon (2.5 ml) of hot sauce, adjusting to taste. Bell pepper alone is milder and less distinctive; hot sauce adds heat but will not reproduce the chile’s flavor. Do not replace it with an equal amount of very hot chile unless you want a much spicier dish.
- Slice across the grain and dry the meat. Look for the direction of the muscle fibers and cut across them so the beef is easier to chew. Blotting the strips dry helps them brown quickly. Avoid putting all the beef into the pan at once; an overcrowded skillet releases moisture and makes the meat steam.
- Keep the vegetables in generous pieces. Thick onion and tomato wedges are less likely to collapse during the fast stir-fry. Cook the tomatoes briefly and add the sauce only after they begin to soften; extended simmering can turn the pan sauce watery and break down the vegetables.
- Mind the fries and hot oil. Use a deep pot, fry in small batches, and keep water away from the oil. A thermometer makes it easier to hold the oil near 350°F (175°C). If frying is not practical, bake the fries according to their package directions or roast cut potatoes in a single layer; they will be less traditionally crisp, but still work well.
Serving Suggestions
Serve lomo saltado as soon as it is cooked, with a mound of fluffy white rice and the fries either tucked underneath or set beside the saucy beef. Lime wedges bring a sharp, fresh contrast, and a little extra chopped cilantro is an easy garnish. A simple green salad with a light vinegar dressing can round out the plate without competing with the stir-fry. If offering a condiment, put aji amarillo paste or a mild chile sauce on the table so everyone can adjust the heat individually.
The dish is filling, so moderate portions of rice and fries leave room for the beef and vegetables. For a family-style meal, put the rice in one serving bowl and the beef mixture and fries in separate dishes. Keeping the fries separate until serving is especially helpful if the meal will sit on the table for more than a few minutes.
Variations
Use chicken instead of beef: Cut boneless, skinless chicken thighs or breasts into even strips and cook them thoroughly before adding the vegetables. Poultry must reach 165°F (74°C), measured with a food thermometer, under USDA FSIS safe-minimum guidance. Chicken thighs stay juicy, while breast meat has a leaner texture.
Make a lighter stovetop version: Skip deep-frying and cook the potato batons in a wide skillet with a few tablespoons of oil, turning until browned and tender. This uses less oil but takes longer and produces a softer, more pan-roasted result than deep-fried fries. Cook them before the beef, then keep them separate until plating.
Adjust the chile and sauce: Use less aji amarillo paste for a milder pan sauce, or add a little more for greater chile flavor. If you do not have red wine vinegar, use the same amount of rice vinegar; it is a little softer in flavor. Lemon juice can work in a pinch, though it makes the sauce taste brighter and less rounded.
Make it without rice: The fries can be the sole starch, or you can serve the stir-fry with boiled potatoes. Rice and fries together are a familiar way to serve lomo saltado, but households and restaurants vary in their preferred presentation.
Storage and Reheating
For safe storage, refrigerate the cooked beef mixture, rice, and fries within 2 hours of cooking, using separate shallow containers so they cool promptly. The beef and vegetable mixture and rice keep for 3–4 days in the refrigerator. Fries are best the day they are made; they can be refrigerated for up to 3–4 days, but they will lose their crispness. Keep the hot frying oil out of reach while it cools, and do not pour it down the sink.
Reheat only the portion you plan to eat. Warm the beef mixture in a skillet over medium heat with a small splash of broth or water, stirring until the leftovers reach 165°F (74°C); check with a food thermometer. Reheat rice separately with a spoonful of water, covered, until steaming hot and 165°F (74°C). Re-crisp fries in an oven or air fryer until hot, then serve them alongside rather than storing them mixed with the sauce. Freezing the beef mixture is possible for up to 2–3 months for best quality, though the tomatoes and onions will soften after thawing. Thaw it in the refrigerator and reheat to 165°F (74°C); fries do not freeze and reheat as well.
Frequently Asked Questions
What is lomo saltado?
Lomo saltado is a Peruvian stir-fry made with beef, onion, tomato, soy sauce, and chile, commonly served with both rice and fries. It is associated with chifa, the Peruvian-Chinese culinary tradition, and versions differ in the chile, sauce, and way the fries are served.
Can I use aji amarillo powder instead of paste?
Yes. Start with about 1 teaspoon (2 g) of aji amarillo powder in place of 2 tablespoons (30 g) of paste, then add a splash of broth if the pan seems dry. Powder can be more concentrated and will not contribute the same moisture or fresh chile character, so taste before adding more.
How do I keep the beef tender?
Use sirloin or another tender steak, slice across the grain, and sear in small batches in a very hot pan. Thin strips cook quickly, so avoid leaving them in the pan while the vegetables soften. Follow the safe temperature and rest guidance in the recipe, then return the beef to the sauce only briefly.
Can I make lomo saltado ahead?
You can cut the vegetables and beef a few hours ahead and refrigerate them in separate covered containers. For the best texture, cook the rice, fries, and stir-fry close to serving time. If you need to cook the beef mixture in advance, cool and refrigerate it promptly, then reheat it to 165°F (74°C); fry or re-crisp the potatoes separately.
Why are my fries soft after serving?
Fries soften when they are crowded in the oil, insufficiently dried before frying, or covered while hot. They also absorb sauce quickly. Fry in batches, drain them uncovered, and add them to the beef mixture only at the last moment—or serve them alongside so they stay crisp longer.
Is lomo saltado very spicy?
It can be mild or quite lively depending on the amount and heat of the aji amarillo paste. Begin with the listed 2 tablespoons (30 g), or use half that amount for a gentle chile flavor. Serve extra paste separately so diners can adjust their own portions.
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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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