Lomo Saltado Recipe (Peruvian Beef Stir-Fry)

Lomo saltado is Peru’s beloved stir-fry, where marinated strips of beef are seared with onions, tomatoes, and ají amarillo, then tossed with crispy french fries and rice. This fusion of Chinese wok techniques and Peruvian ingredients creates a savory, slightly tangy dish that’s both comforting and vibrant. It works because the high-heat searing locks in flavor, and the final toss with soy sauce and vinegar ties everything together beautifully.

Ingredients

• 1 ½ lb (680 g) beef sirloin or flank steak, cut into 1-inch (2.5 cm) strips
• 2 tablespoons (30 ml) soy sauce
• 1 tablespoon (15 ml) white vinegar
• 1 teaspoon (5 g) ground cumin
• 2 cloves garlic, minced
• Salt and black pepper to taste
• 3 tablespoons (45 ml) vegetable oil, divided
• 1 red onion, cut into thick wedges
• 2 tomatoes, cut into wedges
• 1 ají amarillo (or 1 teaspoon ají amarillo paste), seeded and sliced
• 2 tablespoons (30 ml) soy sauce (additional)
• 1 tablespoon (15 ml) white vinegar (additional)
• 2 cups (300 g) frozen french fries, prepared according to package directions
• ¼ cup (15 g) fresh cilantro, chopped
• Cooked white rice, for serving

Instructions

1. In a bowl, combine the beef strips with 2 tablespoons soy sauce, 1 tablespoon vinegar, cumin, garlic, salt, and pepper. Toss to coat and let marinate for 10 minutes while you prepare the vegetables and fries.
2. Heat a large wok or heavy skillet over high heat until smoking. Add 1 ½ tablespoons of oil and swirl to coat.
3. Add the beef in a single layer (work in batches if needed) and sear for 2–3 minutes per side until browned but still pink inside. Remove beef to a plate and set aside.
4. Add the remaining 1 ½ tablespoons oil to the hot wok. Add the onion and ají amarillo, stir-fry for 1–2 minutes until fragrant and slightly softened.
5. Add the tomatoes and stir-fry for another minute, just until they begin to soften but still hold their shape.
6. Return the beef and any accumulated juices to the wok. Add the additional 2 tablespoons soy sauce and 1 tablespoon vinegar. Toss everything together over high heat for 1 minute.
7. Add the cooked french fries and cilantro. Toss gently to combine, letting the fries absorb some of the sauce. Cook for 1 more minute.
8. Serve immediately over white rice. Ensure the beef reaches a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer, with a 3-minute rest before serving.

Tips

• Substitutions: If you can’t find ají amarillo, use 1 teaspoon of ají amarillo paste or a mix of ½ teaspoon of habanero and ½ teaspoon of yellow bell pepper. This will change the heat level slightly.
• Don’t overcrowd the pan: Sear the beef in batches to get a good crust. Overcrowding steams the meat instead of browning it.
• Fries: Use frozen fries for convenience, but make sure they are crispy before adding. You can also use homemade fries or even leftover fries.
• Common mistake: Adding tomatoes too early makes them mushy. Add them at the end so they just soften.

Serving Suggestions

Serve lomo saltado with steamed white rice (jasmine or long-grain) and a side of fried plantains (maduros) for a sweet contrast. A simple green salad with lime vinaigrette also works well to cut the richness.

Variations

• Chicken lomo saltado: Substitute chicken breast or thighs for beef. Cook chicken to a safe minimum internal temperature of 165°F (74°C).
• Vegetarian version: Use firm tofu or seitan instead of beef. Sear tofu until golden, then proceed with the same sauce and vegetables.
• Spicy: Add extra ají amarillo or a pinch of cayenne pepper for more heat.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The fries will soften, so for best results, reheat in a hot skillet or wok over medium-high heat for 3–5 minutes, adding a splash of water or soy sauce to refresh the sauce. You can also microwave, but the texture will be less crisp. Reheat to 165°F (74°C) before serving.

Frequently Asked Questions

What cut of beef is best for lomo saltado? Sirloin, flank steak, or tenderloin are ideal because they are tender and cook quickly. Avoid tough cuts like chuck, which require longer cooking.

Can I use fresh fries instead of frozen? Yes, you can use homemade fries. Just ensure they are crispy before adding to the wok, or they will become soggy.

What is ají amarillo? Ají amarillo is a Peruvian yellow 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, substitute with a mix of yellow bell pepper and a pinch of habanero or cayenne.

Why is my beef tough? Overcooking or using a lean cut without marinating can make beef tough. Cook quickly over high heat, and don’t skip the marinade—it helps tenderize.

Can I make it ahead of time? Lomo saltado is best served fresh, but you can prep the ingredients (marinate beef, cut vegetables, cook fries) ahead. Assemble and cook just before serving.

Is lomo saltado gluten-free? Traditional soy sauce contains wheat, so use tamari or coconut aminos to make it gluten-free.

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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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