Lomo Saltado
This Peruvian stir-fry brings together juicy beef, red onion, tomatoes, French fries, and rice in one generous plate. It moves fast once the pan is hot, so prep everything before you start cooking.
- Total time
- 55 min
- Yield
- 4 servings
- Difficulty
- Medium
Prep 25mCook 30mPeruvian-ChineseMain Course
Lomo saltado is a classic Peruvian dish with Chinese influence, often linked to chifa cooking, the Chinese-Peruvian food tradition. It is a hot, fast stir-fry of beef, onions, tomatoes, soy sauce, and vinegar, served with both fries and rice.
The trick is to keep the vegetables lively, not soft. The onion should still have bite, the tomatoes should just begin to slump, and the sauce should be savory and tangy.
This home version uses oven fries to keep the cooking simple. If you have leftover fries or want to use frozen fries, that works too and makes the dish even faster.
01What you'll need
Ingredients
15 items · 4 servings
- 1 pound russet potatoes, scrubbed and cut into 1/2-inch fries
- 4 tablespoons neutral oil, such as canola or vegetable oil, divided
- 1 pound beef top sirloin steak, trimmed and cut across the grain into thin strips
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large red onion, cut into 1/2-inch wedges
- 2 medium Roma tomatoes, cut into wedges
- 1 fresh aji amarillo, seeded and thinly sliced, or 1 jalapeño for a milder swap
- 3 garlic cloves, minced
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons red wine vinegar
- 1/2 cup low-sodium beef broth
- 1/2 teaspoon ground cumin
- 1/2 cup chopped fresh cilantro
- 3 cups cooked white rice, for serving
02How to make it
Step-by-step
1. Heat the oven
Heat the oven to 425°F. Line a large sheet pan with parchment paper or foil. If your potato sticks are very wet, pat them dry with a clean towel so they roast instead of steam.
2. Roast the fries
Toss the potatoes with 2 tablespoons of the oil and spread them out in one layer on the sheet pan. Roast for 25 to 30 minutes, turning once, until browned at the edges and tender inside. Set them aside while you finish the stir-fry.
3. Season the beef
Pat the beef dry with paper towels. Sprinkle it with the salt and black pepper. Dry beef browns better, which gives the dish more flavor.
4. Mix the sauce
In a small bowl, stir together the soy sauce, red wine vinegar, beef broth, and cumin. Keep this near the stove. Stir-frying means cooking quickly over high heat, so you will not have time to measure later.
5. Sear the beef
Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon of the remaining oil. Add half the beef in a single layer and sear for 1 to 2 minutes, turning once, until browned but still juicy. Transfer to a plate. Repeat with the last 1 tablespoon oil and the remaining beef.
6. Cook the vegetables
Add the red onion to the same pan and stir-fry for 1 minute. Add the tomatoes, aji amarillo or jalapeño, and garlic. Cook for 1 to 2 minutes more, stirring often, until the tomatoes just start to soften.
7. Add the sauce
Return the beef and any juices to the pan. Pour in the sauce and toss everything together for 1 to 2 minutes, just until the sauce bubbles and coats the beef and vegetables. Do not cook too long, or the beef can turn tough.
8. Toss and serve
Add the roasted fries and cilantro to the pan and toss gently. Serve right away with cooked white rice, spooning the sauce over the top.
03From our kitchen
Cook's tips
- Make-ahead: Slice the beef and vegetables up to 1 day ahead. Keep them in separate airtight containers in the refrigerator. Do not cut the potatoes too far ahead unless you store them covered in cold water, then dry them very well before roasting.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. The fries will soften, but the flavor will still be good.
- Reheating: Warm leftovers in a skillet over medium-high heat with a splash of water or broth. This helps loosen the sauce without drying out the beef.
- Frozen fries swap: Use about 1 pound frozen French fries and bake them according to the package directions. Add them to the stir-fry at the end, just as you would the roasted potatoes.
- Pepper swap: Aji amarillo is traditional and fruity. If you cannot find it, use jalapeño for mild heat, serrano for more heat, or a spoonful of aji amarillo paste stirred into the sauce.
- Beef swap: Top sirloin is a good balance of tenderness and price. Flank steak also works, but slice it thinly across the grain so it is easier to chew.
Cook's note
Lomo saltado is meant to be cooked hot and served right away. A wok is helpful, but a large cast-iron or stainless-steel skillet works well. If your pan is smaller, cook the beef in batches and avoid crowding the pan.
04Frequently asked
Questions & answers
What does “cut across the grain” mean?
Look for the lines running through the meat. Slice across those lines, not in the same direction. This shortens the muscle fibers and makes the beef more tender.
Can I deep-fry the potatoes instead of roasting them?
Yes. Traditional versions often use fried potatoes. Fry them until golden and crisp, drain well, then toss them into the stir-fry at the end.
Can I make lomo saltado without rice?
Yes. The dish is often served with rice, but you can skip it or serve it with more fries, quinoa, or a simple green salad. The nutrition will change if you leave out the rice.
Why did my beef release a lot of liquid?
The pan may not have been hot enough, or it may have been too crowded. Pat the beef dry, heat the pan well, and sear the meat in batches so it browns instead of steams.
Is lomo saltado spicy?
It can be, but it does not have to be. Aji amarillo has moderate heat and a fruity flavor. Jalapeño is usually milder, and you can remove the seeds or leave the pepper out.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat22 g
- 28%
- Saturated Fat4 g
- 20%
- Cholesterol66 mg
- 22%
- Sodium775 mg
- 34%
- Total Carbohydrate63 g
- 23%
- Dietary Fiber4 g
- 14%
- Total Sugars5 g
- Protein33 g
- 66%
- Vitamin D0.1 mcg
- 1%
- Calcium65 mg
- 5%
- Iron4.7 mg
- 26%
- Potassium1210 mg
- 26%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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