Lomo saltado is a beloved Peruvian stir-fry that marries marinated strips of beef with onions, tomatoes, and french fries, all tossed in a savory soy-vinegar sauce. This version, inspired by the style served at Vox Kitchen in Southern California, amps up the umami with a touch of aji amarillo and a final hit of fresh cilantro. It’s a weeknight-friendly dish that delivers bold, satisfying flavors in under an hour.
Ingredients
- 1 lb (450 g) beef sirloin or flank steak, sliced into 1/4-inch strips against the grain
- 2 tbsp (30 ml) soy sauce, divided
- 1 tbsp (15 ml) white vinegar
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) black pepper
- 1 tbsp (15 ml) vegetable oil, for marinating
- 3 tbsp (45 ml) vegetable oil, for frying
- 1 red onion, cut into 1/2-inch wedges
- 2 Roma tomatoes, cut into wedges
- 1 aji amarillo paste (or 1 tsp (5 ml) yellow curry paste as substitute)
- 2 cloves garlic, minced
- 1 tbsp (15 ml) soy sauce (extra for sauce)
- 2 tbsp (30 ml) beef broth or water
- 1 tbsp (15 ml) oyster sauce (optional, for extra depth)
- 1 lb (450 g) frozen french fries, baked or fried according to package instructions
- 1/4 cup (10 g) fresh cilantro leaves, chopped
- Salt to taste
Instructions
- In a medium bowl, combine the beef strips with 1 tablespoon of soy sauce, the white vinegar, cumin, black pepper, and 1 tablespoon of vegetable oil. Toss to coat evenly. Let it marinate at room temperature while you prep the vegetables (about 10 minutes).
- Cook the french fries according to package directions (bake at 425°F/220°C for 20-25 minutes, or fry in oil until golden). Keep them warm in a low oven (200°F/95°C) while you cook the beef.
- Heat a large wok or cast-iron skillet over high heat until it starts to smoke. Add 2 tablespoons of vegetable oil and swirl to coat.
- Add the beef strips in a single layer (work in batches if needed) and sear for 2-3 minutes per side until browned and cooked to your desired doneness. For medium-rare, the internal temperature should reach 145°F (63°C) as per USDA FSIS safe minimum for whole cuts of beef. Remove the beef to a plate and set aside.
- Reduce heat to medium-high and add the remaining 1 tablespoon of oil. Add the red onion wedges and cook for 2 minutes, stirring occasionally, until they start to soften but still have some crunch.
- Add the tomato wedges and aji amarillo paste (or curry paste) and cook for another 2 minutes, until the tomatoes just begin to release their juices.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Return the beef to the pan along with any accumulated juices. Add the remaining 1 tablespoon of soy sauce, the beef broth, and oyster sauce (if using). Stir-fry everything together for 1-2 minutes, allowing the sauce to coat the meat and vegetables.
- Remove from heat and gently fold in the cooked french fries. Be careful not to break them too much.
- Taste and add salt if needed (remember the soy sauce is salty). Sprinkle with fresh cilantro and serve immediately.
Tips
- Cut the beef thinly and against the grain: This ensures tender pieces. Freezing the beef for 15-20 minutes before slicing makes it easier to cut thin strips.
- Don’t overcrowd the pan: Sear the beef in batches to get a good crust, not steam. Overcrowding lowers the pan temperature and makes the meat tough.
- Add fries at the end: Folding them in just before serving keeps them crispy. If you mix them too early, they’ll become soggy.
- Substitute for aji amarillo: If you can’t find aji amarillo paste, use 1 teaspoon of yellow curry paste or a pinch of turmeric mixed with a little chili powder. It won’t be exactly the same but adds a similar earthy heat.
- Use a hot pan: A wok or cast-iron skillet must be screaming hot to get that smoky char that makes lomo saltado so good.
Serving Suggestions
Serve the lomo saltado over steamed white rice (about 1 cup cooked per person) to soak up the delicious sauce. A side of crispy fried plantains (tostones) or a simple green salad with lime vinaigrette balances the richness. For a low-carb option, skip the rice and serve with extra roasted vegetables.
Variations
- Chicken lomo saltado: Swap the beef for boneless, skinless chicken thighs, cut into strips. Cook until the chicken reaches an internal temperature of 165°F (74°C) as per USDA FSIS safe minimum.
- Vegetarian version: Use extra-firm tofu (pressed and cubed) or portobello mushrooms in place of beef. Sear tofu until golden and use vegetable broth instead of beef broth.
- Spicy kick: Add a chopped fresh rocoto pepper or a teaspoon of sriracha along with the garlic for extra heat.
- Add aji panca: For a deeper, smoky flavor, stir in 1 tablespoon of aji panca paste along with the aji amarillo.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The dish will keep for 3-4 days in the fridge. To reheat, place in a skillet over medium heat with a splash of water or beef broth to rehydrate the sauce. Avoid microwaving, as it will make the fries very soft and the beef tough. Reheat until steaming hot (165°F/74°C) for food safety. The fries will lose their crispness after the first day; that’s normal.
Frequently Asked Questions
Can I use a different cut of beef? Yes, sirloin, flank steak, or ribeye all work well. Avoid tough cuts like chuck or brisket, which need long braising to become tender.
What is aji amarillo and where can I find it? Aji amarillo is a yellow Peruvian chili pepper with a fruity, medium heat. It’s sold as a paste or whole in Latin markets or online. If you can’t find it, yellow curry paste is a decent substitute, though the flavor will shift toward curry.
Can I make this dish ahead of time? Lomo saltado is best served immediately after cooking, as the fries will become soggy. You can prep the beef marinade and chop vegetables a day ahead, but cook everything right before serving.
Is it okay to use leftover cooked fries? Yes, but they will be softer. If using leftover fries, add them at the very end and toss just to warm through, or re-crisp them in the oven before adding.
How do I know when the beef is done? Use a food thermometer. For medium-rare, the internal temperature should read 145°F (63°C). For medium, cook to 160°F (71°C). Remember to let the beef rest for 3 minutes before slicing to keep it juicy.
Can I make it gluten-free? Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free (or omit it). The rest of the ingredients are naturally 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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