Lomo saltado is Peru’s iconic stir-fry, a delicious fusion of Chinese wok techniques and Peruvian ingredients. It combines marinated strips of beef, onions, tomatoes, and french fries, all tossed in a savory soy sauce and vinegar-based sauce. This dish works because it’s a perfect balance of textures and flavors: tender beef, crisp-tender vegetables, crispy fries, and a tangy, savory sauce that coats everything beautifully.
Ingredients
- 1 ½ lb (680 g) beef sirloin or flank steak, cut into thin strips against the grain
- 3 tablespoons (45 ml) soy sauce, divided
- 1 tablespoon (15 ml) white vinegar
- 1 teaspoon (5 ml) aji amarillo paste (or 1 minced fresh aji amarillo, seeds removed)
- 2 cloves garlic, minced
- 1 teaspoon (2 g) ground cumin
- ½ teaspoon (1 g) black pepper
- 2 tablespoons (30 ml) vegetable oil, divided
- 1 large red onion, cut into thick wedges
- 2 Roma tomatoes, cut into wedges
- 1 cup (240 ml) beef broth
- 1 tablespoon (15 ml) soy sauce (additional)
- 1 tablespoon (15 ml) white vinegar (additional)
- 1 cup (240 ml) beef broth
- 1 tablespoon (15 ml) vegetable oil (for frying)
- 2 cups (300 g) frozen french fries, cooked according to package directions
- ¼ cup (15 g) fresh cilantro leaves, chopped
- Cooked white rice, for serving
Instructions
- In a medium bowl, combine the beef strips with 2 tablespoons (30 ml) of the soy sauce, 1 tablespoon (15 ml) of the vinegar, the aji amarillo paste, garlic, cumin, and black pepper. Toss to coat evenly. Cover and let marinate at room temperature for 15 minutes while you prepare the other ingredients.
- Heat a large wok or heavy skillet over high heat until it begins to smoke slightly. Add 1 tablespoon (15 ml) of the vegetable oil and swirl to coat. Add the beef in a single layer (work in batches if needed) and sear for 1-2 minutes per side until browned but still pink inside. Remove the beef to a plate and set aside.
- Reduce the heat to medium-high and add the remaining 1 tablespoon (15 ml) of oil. Add the red onion wedges and cook, stirring frequently, for 2-3 minutes until they begin to soften but still have a bit of crunch.
- Add the tomato wedges and cook for another 1-2 minutes, just until they start to release their juices but still hold their shape.
- Return the beef to the wok. Pour in the beef broth, the remaining 1 tablespoon (15 ml) of soy sauce, and the remaining 1 tablespoon (15 ml) of vinegar. Stir everything together and let the sauce bubble and reduce for 2-3 minutes, until it slightly thickens and coats the meat and vegetables.
- Remove the wok from the heat. Gently fold in the cooked french fries and chopped cilantro. The fries should be coated in the sauce but not soggy.
- Serve immediately over steamed white rice.
Tips
- Cut the beef properly: Slice the beef against the grain into thin strips. This shortens the muscle fibers, making the meat more tender. Freezing the beef for 15-20 minutes before slicing makes it easier to cut thinly.
- Get the wok screaming hot: The high heat is essential for searing the beef quickly and creating a flavorful crust without overcooking it. If your pan isn’t hot enough, the beef will steam instead of sear.
- Don’t overcook the vegetables: The onions and tomatoes should be cooked just until they begin to soften but still have a slight crunch. This keeps the dish texturally interesting.
- Add fries at the end: Folding the fries in at the very end ensures they stay crispy. If you stir them in too early, they will absorb the sauce and become mushy.
Serving Suggestions
Lomo saltado is traditionally served with steamed white rice. The rice soaks up the delicious sauce, making each bite complete. You can also serve it with a side of fried plantains (tostones or maduros) for a sweet and savory contrast. A simple green salad with a lime vinaigrette can also brighten the plate.
Variations
- Chicken Lomo Saltado: Substitute boneless, skinless chicken thighs for the beef. Cook to a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
- Vegetarian Lomo Saltado: Use firm tofu or seitan in place of the beef. Press and cube the tofu, then sear it in the wok until golden. Add a splash of extra soy sauce to make up for the missing meatiness.
- Spicier Version: Add more aji amarillo paste or a pinch of red pepper flakes along with the garlic for extra heat.
- Use Sweet Potatoes: In some regions, sweet potato fries are used instead of regular french fries. They add a nice sweetness that pairs well with the savory sauce.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The fries will lose their crispness, but the dish will still be tasty. To reheat, place it in a skillet over medium heat with a splash of water or beef broth to loosen the sauce. Stir frequently until heated through. You can also reheat in the microwave, but be aware that the texture of the vegetables will soften further. For best results, reheat only the amount you plan to eat, as the dish is best enjoyed fresh.
Frequently Asked Questions
What is lomo saltado? Lomo saltado is a Peruvian stir-fry made with marinated strips of beef, onions, tomatoes, and french fries, all tossed in a soy sauce and vinegar-based sauce. It’s a classic example of Chifa, the fusion of Chinese and Peruvian cuisines.
What does “lomo saltado” mean? “Lomo” means tenderloin or sirloin in Spanish, and “saltado” means stir-fried or jumped. So, the name literally translates to “stir-fried sirloin.”
Can I use a different cut of beef? Yes, you can use other tender cuts like ribeye or tenderloin. You can also use flank steak or skirt steak, but be sure to slice them thinly against the grain. Avoid tough cuts like chuck or brisket, as they require longer cooking to become tender.
What if I can’t find aji amarillo? Aji amarillo is a yellow Peruvian chili pepper. If you can’t find it, you can substitute with a combination of yellow bell pepper and a small amount of habanero or jalapeño for heat. Alternatively, you can use a teaspoon of aji amarillo paste, which is often available in Latin markets or online.
Is lomo saltado gluten-free? Traditional soy sauce contains wheat, so it is not gluten-free. To make it gluten-free, use tamari or a gluten-free soy sauce substitute. Ensure all other ingredients, like the beef broth, are also gluten-free.
Why are my fries soggy? Soggy fries are usually the result of adding them too early or using too much sauce. Always fold the fries in at the very end, and make sure the sauce has reduced and thickened slightly before adding them. Also, using crispy, well-cooked fries helps them hold up better.
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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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