Lomo saltado is Peru’s iconic stir-fry, where marinated strips of beef sirloin are seared with onions, tomatoes, and a splash of soy sauce and vinegar, then tossed with crispy french fries and served over rice. This fusion of Chinese wok techniques and Peruvian ingredients is a weeknight hero: it comes together in about 30 minutes, uses easy-to-find ingredients, and delivers a bold, savory-sour punch that feels both comforting and exciting.
Ingredients
- 1 ½ lb (680 g) beef sirloin or ribeye, cut into 1-inch thick strips against the grain
- 3 tbsp (45 ml) soy sauce, divided
- 2 tbsp (30 ml) red wine vinegar, divided
- 1 tsp (5 g) ground cumin
- 2 cloves garlic, minced
- 1 tsp (5 g) salt, plus more to taste
- ½ tsp (2 g) black pepper
- 3 tbsp (45 ml) vegetable oil, divided
- 1 red onion, cut into 1-inch wedges
- 2 large tomatoes, cut into wedges (about 2 cups)
- 1 ajà amarillo pepper (or 1 tsp ajà amarillo paste), seeded and sliced (optional; see Tips)
- 1 cup (240 ml) beef broth
- 2 tbsp (30 ml) fresh cilantro, chopped, for garnish
- 1 lb (450 g) frozen french fries, baked or fried according to package directions
- Cooked white rice, for serving
Instructions
- In a medium bowl, combine the beef strips with 1 tablespoon (15 ml) soy sauce, 1 tablespoon (15 ml) red wine vinegar, cumin, garlic, salt, and pepper. Toss to coat. Let marinate at room temperature while you prep the vegetables (about 10 minutes).
- Heat 2 tablespoons (30 ml) of vegetable oil in a large wok or heavy skillet over high heat until shimmering. Add the beef in a single layer (work in batches if needed) and sear undisturbed for 1–2 minutes per side, until browned but still pink inside. Transfer the beef to a plate; set aside.
- Reduce heat to medium-high. Add the remaining 1 tablespoon (15 ml) oil to the same pan. Add the onion wedges and ajà amarillo (if using); stir-fry for 2 minutes, until the onion begins to soften but still has crunch.
- Add the tomato wedges and stir-fry for 1 minute more, just until they start to release their juices but still hold their shape.
- Return the beef to the pan. Add the remaining 2 tablespoons (30 ml) soy sauce, remaining 1 tablespoon (15 ml) red wine vinegar, and the beef broth. Stir everything together, scraping up any browned bits from the bottom. Let the sauce bubble for 1–2 minutes until slightly reduced.
- Add the cooked french fries to the pan and toss gently to coat them in the sauce. Cook for 1 minute, just until the fries are warmed through and slightly softened.
- Remove from heat. Garnish with cilantro and serve immediately over white rice.
Tips
- Cut the beef properly: Slice the beef against the grain into thin strips (about ¼-inch thick). This ensures tenderness. Freezing the beef for 15 minutes before slicing makes it easier to cut thinly.
- Don’t crowd the pan: Sear the beef in batches if your pan is not large enough. Overcrowding lowers the temperature and steams the meat instead of browning it, making it tough.
- Ajà amarillo substitute: If you can’t find ajà amarillo, use 1 teaspoon of ajà amarillo paste (sold in jars) or a small amount of habanero or serrano pepper for heat. Omit entirely for a mild version; the dish will still be delicious.
- Fries: Use frozen fries for convenience, or make homemade fries. For a lighter option, you can serve the lomo saltado with boiled potatoes instead, though it’s not traditional.
Serving Suggestions
Serve lomo saltado over steamed white rice, with the fries mixed in or on the side. A simple side salad of sliced red onion, lime juice, and cilantro adds freshness. For a complete Peruvian meal, start with a classic pisco sour (adults only, please drink responsibly) or a cold beer.
Variations
- Chicken lomo saltado: Substitute boneless, skinless chicken thighs for beef; cook to 165°F (74°C) safe minimum internal temperature.
- Vegetarian version: Use extra-firm tofu or portobello mushrooms in place of beef; skip the beef broth and use vegetable broth.
- Spicier: Add 1 teaspoon of aji amarillo paste along with the onion, or a pinch of cayenne pepper.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The fries will lose their crispness; that’s normal. To reheat, warm in a skillet over medium heat with a splash of water or broth to loosen the sauce, or microwave in 30-second bursts. For best texture, reheat the rice separately. Avoid freezing, as the tomatoes and fries become mushy.
Frequently Asked Questions
Can I use a different cut of beef? Yes, flank steak, skirt steak, or even tenderloin work well. Avoid tough cuts like chuck, which require long braising. For best results, choose a cut that’s naturally tender.
Why is my beef tough? Likely causes: you cut with the grain instead of against it, or you overcooked the meat. High heat and quick cooking are key. Also, let the beef rest for a few minutes before slicing to keep juices in.
Can I make this without a wok? Absolutely. A large cast-iron skillet or stainless steel pan works just as well. The key is high heat and not overcrowding.
Is lomo saltado traditionally served with rice? Yes, white rice is the classic accompaniment. The fries are mixed into the stir-fry, not served on the side, which is part of the dish’s charm.
Can I use fresh tomatoes instead of canned? Fresh tomatoes are preferred for their texture. Canned tomatoes will make the sauce too watery and change the dish’s character.
What is ajà amarillo? It’s a yellow Peruvian chili pepper with a fruity, moderately spicy flavor. It’s available fresh, frozen, or as a paste in Latin markets. If you can’t find it, a mix of yellow bell pepper and a pinch of cayenne is a decent substitute.
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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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