Lomo saltado is a Peruvian-Chinese stir-fry of seared beef, red onion, tomatoes, soy sauce, and vinegar, usually served with rice and french fries. This home-friendly version brings the familiar flavors of Peruvian food to a San Jose kitchen, using aji amarillo for its distinctive fruity warmth and offering an easy swap if you cannot find it.
Ingredients
- 1 lb (450 g) frozen thin-cut french fries
- 1 cup (190 g) long-grain white rice
- 1½ cups (355 ml) water, for the rice
- 1¼ lb (570 g) boneless beef sirloin or flank steak, trimmed
- 1 medium red onion (about 200 g), cut into thick slices
- 2 medium firm tomatoes (about 300 g total), cut into wedges
- 2 garlic cloves (about 6 g), finely chopped
- 1 tablespoon (15 ml) aji amarillo paste
- 3 tablespoons (45 ml) soy sauce
- 2 tablespoons (30 ml) red wine vinegar
- 1 teaspoon (2 g) ground cumin
- 3 tablespoons (45 ml) neutral oil, divided
- ½ teaspoon (3 g) fine salt, plus more as needed
- ¼ teaspoon (0.5 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
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Prepare the ingredients. Cut the beef across the grain into strips about ½ inch (1.25 cm) thick and 2 to 3 inches (5 to 7.5 cm) long. Pat the strips dry so they brown instead of steaming. Slice the onion, cut the tomatoes into wedges, and chop the garlic and cilantro. In a small bowl, stir together the aji amarillo paste, soy sauce, vinegar, and cumin. Having the sauce ready matters because the actual stir-fry moves quickly. This ingredient preparation takes about 20 minutes.
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Start the fries and rice. Heat the oven to the temperature on the fries package, usually 425°F (220°C). Spread the fries in a single layer on a baking sheet and cook according to the package directions, generally 22 to 28 minutes, turning once. Meanwhile, rinse the rice in a fine-mesh strainer until the water runs mostly clear. Put it in a saucepan with 1½ cups (355 ml) water and a pinch of the measured salt. Bring to a boil, cover, turn the heat to low, and simmer for 15 minutes. Remove the pan from the heat and leave it covered for 5 minutes, then fluff with a fork. Keep the rice covered while you finish the beef.
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Sear the beef in batches. When the fries have about 13 minutes left, heat a large, heavy skillet or wok over high heat until very hot. Add 1 tablespoon (15 ml) oil. Season half the beef with some of the salt and pepper, then spread it in one layer. Sear, turning the strips, until browned and cooked through; avoid crowding the pan. Check a thicker strip with a food thermometer: whole cuts of beef must reach the USDA FSIS safe minimum of 145°F (63°C), followed by a 3-minute rest. Transfer the beef to a clean plate and repeat with another tablespoon (15 ml) oil and the remaining beef. Rest each batch for 3 minutes before returning it to the pan.
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Cook the vegetables and sauce. Add the final tablespoon (15 ml) oil to the hot skillet. Add the onion and cook for about 2 minutes, stirring, until it begins to soften but still has some crispness. Add the garlic and tomatoes and cook for 1 minute. Pour in the prepared sauce, scrape up browned bits, and let it bubble for about 1 minute. The tomatoes should soften at the edges without collapsing into a sauce.
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Finish and serve. Return the rested beef and any juices to the skillet. Toss just long enough to coat everything in the sauce and warm the beef, about 1 minute. Fold in half the cilantro. Add the hot fries and toss briefly, or serve them alongside if you prefer them crisp. Spoon the lomo saltado over or beside the rice, top with the remaining cilantro, and serve immediately with lime wedges.
Tips
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Get the pan hot and work in batches. A crowded pan releases moisture and steams the meat, so the beef can turn gray instead of developing browned edges. If your skillet is not large enough to hold the strips with space between them, cook three smaller batches. Let the pan heat back up between batches, and resist stirring constantly; a short, undisturbed sear helps build flavor.
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Look for aji amarillo paste in Latin American markets. It gives the dish a distinct yellow-chile fruitiness as well as moderate heat. If it is unavailable, use 1 tablespoon (15 ml) finely minced yellow bell pepper with a small pinch of cayenne or a little minced jalapeño. The substitute will be less fruity and may taste sharper, so start with a small amount of hot pepper and adjust only after tasting the sauce.
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Cut across the grain and keep the tomatoes firm. Look for the fine lines in the steak and slice across them to make the strips easier to chew. Choose tomatoes that are ripe but still firm; very soft tomatoes break down during the quick toss and make the pan watery. If the tomatoes are especially juicy, remove some seeds before cutting them into wedges.
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Keep the fries separate until the last moment if crispness matters. Tossing fries with the sauce is common, but they soften as they sit. For a crisp finish, plate the fries next to the beef rather than folding them in. Use a clean platter and serving utensils, and do not put cooked beef back on a plate that held raw meat.
Serving Suggestions
Serve lomo saltado hot, with a scoop of fluffy white rice and fries on the same plate. Some cooks pile the beef mixture over the fries; others arrange the rice, beef, and fries in separate sections so each bite can be combined at the table. A lime wedge adds a bright, fresh note, while extra cilantro is an easy garnish. Keep any additional sauce in the skillet and spoon it over the beef and rice rather than pouring it over all the fries if you want them to stay crisp.
A simple green salad with lettuce, cucumber, or avocado makes a fresh contrast to the warm, savory skillet. You can also serve sliced avocado on the side, though it is not essential to the dish. If you are setting out a meal for several people, put the rice and beef in serving bowls and keep the fries on a hot tray; that arrangement makes it easier for guests to choose their preferred balance. Lomo saltado is best served as soon as it is assembled, while the beef is hot and the fries still have texture.
Variations
Use chicken instead of beef: Cut boneless, skinless chicken thighs or breasts into strips and cook them in batches. Chicken must reach 165°F (74°C) at the thickest point, checked with a food thermometer. Thighs stay juicy more easily, while breast meat has a milder flavor; either works with the same onion, tomato, and sauce combination. Keep the chicken in the skillet until it reaches the safe temperature before adding the vegetables.
Make it milder or hotter: For a gentler sauce, reduce the aji amarillo paste to 1 teaspoon (5 ml) and let diners add hot sauce at the table. To make it more fiery, add a little extra paste or finely chopped hot chile. Aji amarillo paste varies in heat by brand and batch, so increasing it gradually is more reliable than adding a large amount at once.
Change the starch: If you do not want fries, serve the beef and vegetables with rice alone. Sweet-potato fries are another option, though their sweetness changes the balance of the plate. For a gluten-free version, use tamari in place of soy sauce and verify that the fries and aji amarillo paste are labeled gluten-free; the taste of tamari is often a little rounder and less sharp.
Use a different steak: Flank, sirloin, and skirt steak are all suitable when sliced thinly across the grain. Skirt steak has a more pronounced beef flavor, while sirloin is often leaner and easier to portion. Avoid very thick strips because they take longer to cook and are harder to brown quickly without overcooking the vegetables.
Storage and Reheating
For food safety, refrigerate leftovers within 2 hours of cooking, in shallow, covered containers. The beef and vegetables, rice, and fries can be stored separately for the best texture. Cooked beef and vegetables keep for 3 to 4 days in the refrigerator at 40°F (4°C) or below; rice and fries are also best used within 3 to 4 days. Discard food that has been left at room temperature longer than 2 hours, or longer than 1 hour when the temperature is above 90°F (32°C).
Reheat only the portion you plan to eat. Warm the beef and vegetables in a skillet over medium heat with a tablespoon of water, stirring until steaming hot; leftovers should reach 165°F (74°C). Reheat rice separately with a splash of water, covered, stirring once so it heats evenly and reaches 165°F (74°C). Re-crisp fries in a 400°F (205°C) oven or air fryer for several minutes, checking often. Microwaving the complete plate is convenient, but it will soften the fries. Freeze the beef mixture for up to 2 months for best quality, then thaw it in the refrigerator and reheat to 165°F (74°C); freeze rice separately if desired. Fries tend to lose their crisp texture after freezing and thawing.
Frequently Asked Questions
What is lomo saltado?
Lomo saltado is a Peruvian dish made with beef stir-fried with onion, tomato, soy sauce, and vinegar, typically served with rice and french fries. Its use of soy sauce and a fast, hot stir-fry reflects Chinese-Peruvian culinary influence. Home and regional versions vary in the cut of beef, amount of chile, and whether the fries are mixed into the pan or served beside it.
Can I make lomo saltado without a wok?
Yes. A large, heavy skillet works well and is more common in many home kitchens. Heat it thoroughly and cook the beef in batches so the strips sear rather than steam. A wok is helpful because it distributes heat and gives room for tossing, but it is not required for this recipe.
Where can I find aji amarillo paste in San Jose?
Look in Latin American or Peruvian grocery stores and in the international aisle of larger supermarkets. Availability varies by shop, so calling ahead can save a trip. If you cannot find it, the yellow bell pepper and a little cayenne or jalapeño substitution in the tips gives you a workable version, although it will not have the same fruity chile flavor.
Can I prepare any parts ahead?
Yes. You can slice the onion and beef, chop the garlic and cilantro, and mix the sauce a few hours ahead; cover and refrigerate them separately. Keep the cut tomatoes separate because they release juice, and do not leave raw beef at room temperature while prepping other ingredients. For the best result, cook the fries and stir-fry shortly before serving rather than assembling the complete dish in advance.
Why did my lomo saltado turn watery?
The usual causes are a pan that was not hot enough, too much beef in the skillet at once, or very ripe tomatoes that release a lot of liquid. Patting the beef dry, searing in batches, and using firm tomatoes help. If liquid collects in the skillet, let it bubble briefly before returning the rested beef; avoid extended simmering, which can overcook the meat and soften the vegetables.
Do the fries have to be mixed into the beef?
No. Folding them into the skillet is a familiar way to serve lomo saltado, but keeping them on the side preserves their crispness. You can also put a few fries under the beef and leave the rest beside the rice, giving the plate both saucy and crisp fries. Add them at the table if you are serving a group and want people to choose.
Related
- Easy Peruvian Arroz con Pollo (Chicken and Rice)
- Peruvian Lentils Recipe with Aji Amarillo and Rice
- Peruvian Recipes With Quinoa: Aji Amarillo Quinoa Stew
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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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