Peruvian Stir Fry: Easy Lomo Saltado Recipe at Home

Peruvian stir fry, best known as lomo saltado, brings seared beef, crisp potatoes, red onion, and tomatoes together in a savory soy-and-vinegar sauce. It reflects the Chinese-Peruvian chifa influence on Peruvian cooking, and this home-style version serves the hot stir-fry with rice for a satisfying, colorful meal.

Ingredients

1 cup (185 g) long-grain white rice
1 1/2 cups (355 ml) water, for the rice
1 lb (450 g) russet potatoes, scrubbed
1/3 cup (80 ml) neutral high-heat oil, such as canola or sunflower oil, divided
1 lb (450 g) sirloin steak, trimmed and cut across the grain into strips about 1/2 inch (1 cm) thick
1 medium red onion (about 200 g), cut into thick wedges
2 medium Roma tomatoes (about 250 g total), cut into wedges
3 garlic cloves (about 9 g), finely chopped
3 tbsp (45 ml) regular soy sauce
2 tbsp (30 ml) red wine vinegar
2 tbsp (30 ml) low-sodium beef broth or water
1 tbsp (15 ml) ají amarillo paste, optional
1/2 tsp fine salt (about 3 g), plus more for the potatoes and rice
1/4 tsp freshly ground black pepper (about 0.5 g)
2 tbsp (8 g) chopped fresh cilantro leaves and tender stems
1 lime (about 60 g), cut into wedges, for serving

Instructions

Get the rice started. Rinse the rice in a fine-mesh strainer until the water runs mostly clear. Put it in a small saucepan with 1 1/2 cups (355 ml) water and a pinch of salt. Bring to a boil, cover, and turn the heat to low. Simmer until the water is absorbed, usually 15 to 18 minutes, then turn off the heat and leave the lid on while you finish the rest of the meal. Fluff with a fork just before serving.
Cut and season the potatoes. While the rice cooks, cut the potatoes lengthwise into fries about 3/8 inch (1 cm) thick. Pat them thoroughly dry with a clean towel; removing surface moisture helps them brown and reduces oil splatter. Sprinkle lightly with salt. Keep the beef and vegetables separate from the potatoes as you prepare them, and combine the soy sauce, vinegar, broth, and ají amarillo paste in a small bowl.
Fry the potatoes. Heat about 1/4 cup (60 ml) of the oil in a large, heavy skillet over medium-high heat. When a potato strip sizzles gently on contact, fry the rest in two batches so the pan is not crowded. Turn the strips occasionally and cook for about 12 to 16 minutes per batch, until golden and tender inside. Transfer them to a paper-towel-lined plate and season with a little salt. If they finish before the stir-fry, keep them uncovered so steam does not soften their edges.
Sear the beef in batches. Carefully pour off excess oil, leaving about 1 tablespoon (15 ml) in the skillet, and set the pan over high heat until very hot. Pat the beef dry, season with the 1/2 teaspoon salt and pepper, and cook it in two batches, spreading the strips in a single layer. Let each batch sear briefly before turning, then stir-fry until browned and cooked through, about 3 to 5 minutes per batch depending on thickness. Check the thickest strips with a food thermometer inserted from the side. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; transfer the beef to a clean plate and let it rest for 3 minutes.
Cook the aromatics and sauce. If the pan is dry, add a teaspoon or two of the remaining oil. Add the onion and cook over high heat for about 2 minutes, tossing so the edges soften but the wedges still have some bite. Add the garlic and stir for 20 to 30 seconds, just until fragrant. Pour in the prepared sauce and scrape up browned bits from the pan.
Finish the stir-fry. Add the tomato wedges and toss for about 1 minute, just long enough to warm them without letting them collapse into a sauce. Return the rested beef and any juices to the pan. Add the potatoes and cilantro, then toss gently for 30 to 60 seconds to coat everything. Taste and adjust with a little more soy sauce, vinegar, or salt if needed. Serve at once over or alongside the rice, with lime wedges.

Tips

Use a wide, hot pan. A large skillet or wok gives the beef room to sear instead of steam. If your pan is small, cook the beef in more batches and avoid crowding it; crowded meat releases liquid and becomes pale before it browns.
Cut against the grain. Look for the direction of the steak’s muscle fibers and slice across them. Keeping the strips a similar thickness helps them cook evenly, while cutting across the grain makes each bite easier to chew.
Keep the tomatoes firm. Add them near the end and toss briefly. If they cook too long, they release a lot of juice and the potatoes can lose their crisp edges. Leaving the fries separate until the final toss also helps preserve texture.
Adjust the heat thoughtfully. Ají amarillo is a fruity Peruvian yellow chile with a distinctive flavor. Its paste is sold in some Latin American grocery stores and online. If you cannot find it, omit it or use 1 teaspoon (5 ml) minced Fresno chile for a sharper, less fruity heat; the dish will lose the yellow chile’s particular aroma.

Serving Suggestions

Serve lomo saltado as soon as it is tossed, while the beef is hot and the potatoes still have crisp edges. A traditional plate pairs the stir-fry with white rice; you can spoon the beef and vegetables over the rice or set the rice beside them so it stays distinct. Put lime wedges on the table for anyone who wants a brighter finish. The dish is substantial on its own, but a simple green salad with a lightly dressed vinaigrette makes a fresh contrast without competing with the savory sauce.

For a more relaxed family-style meal, bring the skillet and a bowl of rice to the table and let everyone serve themselves. Keep extra sauce modest: the tomatoes and beef juices should lightly coat the ingredients, not drown the fries. If you are cooking for people who prefer different spice levels, serve the chile paste or fresh sliced chile separately so each person can add it to taste.

Variations

Make it with chicken: Substitute 1 lb (450 g) boneless, skinless chicken thighs cut into strips. Cook the chicken in batches and check the thickest pieces with a thermometer; poultry must reach 165°F (74°C) according to the USDA FSIS safe minimum. The result is milder and less beefy, but the onion, tomato, soy, and vinegar still give it the recognizable saltado-style balance.

Use a different potato method: For less hands-on frying, roast potato strips on a sheet pan with 1 tablespoon (15 ml) oil at 425°F (220°C) until browned and tender, about 25 to 35 minutes, turning once. This takes longer than skillet-frying and produces a drier, more oven-roasted edge, but it works well if you do not want to shallow-fry. The oven time is a variation, so allow extra time beyond the recipe’s stated total.

Make it vegetarian: Replace the beef with 14 oz (400 g) firm tofu, pressed and cut into thick strips, or use 1 lb (450 g) sliced mushrooms. Sear the tofu or mushrooms in batches, then use vegetable broth in the sauce. Tofu gives a mild, substantial bite; mushrooms contribute a deeper savory flavor and release more moisture, so let that liquid cook off before adding the sauce.

Use a different chile: Ají amarillo paste is optional, and family versions vary in how much chile they use. A small amount of minced jalapeño or Fresno chile can provide heat, though neither has quite the same fruity flavor. Add chile gradually and taste the sauce before putting it all in.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. For faster cooling, divide the beef, vegetables, potatoes, and rice into shallow airtight containers rather than leaving a full skillet on the counter. The leftovers keep for 3 to 4 days in the refrigerator. The potatoes will soften as they sit, and the tomatoes will release more liquid, so the stored dish will not have quite the same just-cooked texture.

For the best reheated texture, store the rice separately if you can. Reheat the beef and vegetables in a skillet over medium-high heat with a splash of water, tossing until steaming hot; warm the rice separately with a spoonful of water and a covered lid. If everything is stored together, a skillet is still preferable to the microwave for reviving the potatoes, though they will be softer. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Use only the portion you plan to eat, and avoid repeatedly cooling and reheating the same container. You can freeze portions in airtight freezer-safe containers for up to 2 months, though the potatoes and tomatoes will soften after thawing; thaw overnight in the refrigerator and reheat thoroughly.

Frequently Asked Questions

Is lomo saltado the same as Peruvian stir fry?

Lomo saltado is the best-known Peruvian dish in this style, and the name is often used for Peruvian stir-fried beef with onions, tomatoes, and potatoes. Recipes differ by household and region, including the choice of chile and how crisp the potatoes are. Its quick high-heat cooking and use of soy sauce reflect the Chinese-Peruvian chifa influence, while the ingredients and serving style are strongly associated with Peru.

Can I use a different cut of beef?

Yes. Sirloin is convenient because it is easy to slice into evenly sized strips, but flank steak or skirt steak also works. Slice either cut thinly across the grain and cook in small batches. Avoid very thick pieces, which take longer to cook through and can cause the onions and tomatoes to overcook while you wait for the beef to finish.

Why did my beef turn out tough?

Common causes are cutting with the grain, using strips of uneven thickness, or crowding the pan. Slice across the grain, pat the meat dry, and give each batch room to make contact with the hot skillet. The thermometer check is important for safety, but thin strips can pass their safe temperature quickly, so begin checking the thickest pieces as they cook.

Can I prepare any parts ahead?

You can rinse and measure the rice, mix the sauce, and chop the vegetables a few hours ahead; keep cut tomatoes and onion covered in the refrigerator. You can also cut the potatoes in advance and keep them submerged in cold water in the refrigerator, but drain and dry them very thoroughly before frying. For best results, cook the beef and assemble the stir-fry just before serving.

Can I make it without soy sauce?

You can replace the soy sauce with an equal amount of coconut aminos, but the sauce will be sweeter and usually less salty, so taste before adding extra salt. For a soy-free option with a more savory result, use a suitable soy-free seasoning sauce and adjust the vinegar gradually. Whichever substitute you choose, the sauce should taste balanced rather than sharply salty or sour.

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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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