Why You’ll Love This Recipe
I love Lomo Saltado because it cooks quickly while delivering the kind of deep, savory flavor I usually associate with dishes that take much longer. Cooking the beef over high heat gives me browned edges while keeping the center tender and juicy.
I also love the contrast between the vegetables and fries. I cook my onions and tomatoes just long enough to soften slightly while retaining their shape, then toss everything with a tangy soy sauce mixture. The fries soak up some of that sauce while keeping a little crispness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Stir-Fry
- 1 1/2 pounds beef tenderloin, sirloin, or another tender steak
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large red onion, cut into thick wedges
- 2 Roma tomatoes, cut into wedges
- 1 ají amarillo pepper, sliced, or 1 tablespoon ají amarillo paste
- 2 garlic cloves, minced
- 2 green onions, sliced
- 2 tablespoons chopped fresh cilantro
For the Sauce
- 3 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon oyster sauce, optional
- 1 teaspoon ground cumin
- 1/4 cup beef broth
For Serving
- 4 cups cooked white rice
- 1 pound French fries
- Fresh cilantro, for garnish
Directions
1. Prepare the Beef
I cut the beef against the grain into thick strips and pat them dry with paper towels. I season the pieces with salt, black pepper, and cumin.
I let the beef sit while I prepare the vegetables and sauce so everything is ready before I start stir-frying.
2. Make the Sauce
I combine the soy sauce, red wine vinegar, optional oyster sauce, and beef broth in a small bowl. I set the mixture next to my stove because the cooking process moves quickly once I start.
3. Sear the Beef
I heat a large wok or heavy skillet over high heat until very hot. I add about half of the vegetable oil and then add the beef in a single layer.
I sear the beef in batches rather than overcrowding my pan. I cook each batch for about 2–3 minutes, turning occasionally, until browned on the outside but still tender inside.
I transfer the cooked beef to a plate while I prepare the vegetables.
4. Stir-Fry the Vegetables
I add the remaining oil to the hot pan, followed by the red onion. I stir-fry it for about 1–2 minutes so it develops some color while remaining slightly crisp.
I add the tomatoes, ají amarillo, and garlic and continue cooking for another minute or two. I avoid cooking the tomatoes until completely soft because I want them to retain their shape.
5. Add the Beef and Sauce
I return the seared beef and its juices to the skillet. I pour my prepared sauce over everything and toss quickly over high heat.
I cook for another 1–2 minutes, just until the sauce coats the beef and vegetables. I finish with sliced green onions and fresh cilantro.
6. Add the French Fries
I can toss some or all of the French fries directly into the stir-fry just before serving. I work quickly so they absorb some sauce without becoming completely soft.
When I want especially crispy fries, I serve them alongside the beef instead and spoon some of the sauce over them at the table.
7. Serve
I serve my Lomo Saltado immediately with hot white rice and French fries. I garnish each portion with additional cilantro when I want a little extra freshness.
Servings and Timing
This Lomo Saltado recipe makes approximately 4 servings.
I allow about 15 minutes for preparation and 15–20 minutes for cooking, giving me a total time of approximately 30–35 minutes when my rice and fries are prepared at the same time.
Variations
For a spicier Lomo Saltado, I add extra ají amarillo paste or fresh chile. I like ají amarillo because it provides both fruity chile flavor and heat.
When I want to change the protein, I can prepare a similar stir-fry with chicken. I adjust the cooking time as necessary and make sure the chicken is completely cooked before serving.
For a lighter variation, I serve my stir-fry with fewer French fries and additional vegetables. Bell peppers, mushrooms, or green beans are easy additions, although they move the dish away from the more traditional combination.
I can also make a meatless version with mushrooms or firm tofu. I cook either one over high heat to develop good browning before adding my onions, tomatoes, and sauce.
Storage/Reheating
I store leftover Lomo Saltado in an airtight container in the refrigerator for up to 3–4 days. When possible, I keep the beef and vegetables separate from the French fries and rice so each component maintains a better texture.
I reheat the beef mixture quickly in a hot skillet rather than cooking it for a long time. I add a small splash of beef broth or water if the sauce has become too thick.
For the French fries, I prefer reheating them in an oven or air fryer until crisp. I then combine everything just before serving. I avoid repeatedly reheating the beef because it can become tough.
FAQs
What is Lomo Saltado?
Lomo Saltado is a Peruvian beef stir-fry influenced by Chinese-Peruvian, or Chifa, cooking. I make it by quickly stir-frying beef with onions and tomatoes in a savory soy-based sauce and serving it with French fries and rice.
What is the best beef for Lomo Saltado?
I prefer tenderloin or sirloin because both cook quickly and remain tender when stir-fried over high heat. Whatever cut I choose, I slice it against the grain and avoid overcooking it.
Why does Lomo Saltado come with both rice and French fries?
The combination is one of the characteristics I associate most strongly with Lomo Saltado. I like how the rice absorbs the savory sauce while the fries provide a contrasting crispy texture and also soak up some of the flavorful juices.
What can I use instead of ají amarillo?
When I can’t find fresh ají amarillo, I use jarred ají amarillo paste. If neither is available, I can substitute another mild-to-medium chile, although I know the final flavor won’t be exactly the same.
How do I keep the beef tender?
I cut my beef against the grain, use a tender cut, and cook it quickly over very high heat. I also work in batches so the pan stays hot. If I overcrowd the skillet, the beef releases moisture and steams instead of developing a good sear.
Conclusion
Lomo Saltado is a dish I love for its combination of juicy beef, crisp-tender onions, fresh tomatoes, savory sauce, rice, and golden French fries. High-heat cooking brings everything together quickly while preserving the different textures that make the dish so satisfying. Whether I make it for a weeknight dinner or a larger family meal, I get a bold and comforting Peruvian-inspired plate without spending hours in the kitchen.
PrintLomo Saltado
Lomo Saltado is a classic Peruvian stir-fry featuring tender seared beef, red onion, tomatoes, and ají amarillo tossed in a savory soy-based sauce. Served with white rice and crispy French fries, it is a hearty dish that reflects Peru’s Chinese-Peruvian culinary heritage.
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Total Time: 30–35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir Fry
- Cuisine: Peruvian
- Diet: Low Lactose
Ingredients
- 1 1/2 pounds beef tenderloin, sirloin, or another tender steak
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large red onion, cut into thick wedges
- 2 Roma tomatoes, cut into wedges
- 1 ají amarillo pepper, sliced, or 1 tablespoon ají amarillo paste
- 2 garlic cloves, minced
- 2 green onions, sliced
- 2 tablespoons chopped fresh cilantro
- 3 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon oyster sauce, optional
- 1 teaspoon ground cumin
- 1/4 cup beef broth
- 4 cups cooked white rice
- 1 pound French fries
- Fresh cilantro, for garnish
Instructions
- Cut the beef against the grain into thick strips and pat dry with paper towels. Season with salt, black pepper, and cumin.
- Combine the soy sauce, red wine vinegar, optional oyster sauce, and beef broth in a small bowl. Set aside.
- Heat a large wok or heavy skillet over high heat until very hot. Add about half of the vegetable oil and sear the beef in batches for 2–3 minutes, turning occasionally, until browned on the outside while remaining tender inside. Transfer to a plate.
- Add the remaining vegetable oil to the hot pan. Add the red onion and stir-fry for 1–2 minutes until lightly colored but still slightly crisp.
- Add the tomatoes, ají amarillo, and garlic. Stir-fry for another 1–2 minutes, keeping the tomatoes intact rather than cooking them until completely soft.
- Return the seared beef and any accumulated juices to the pan. Pour in the prepared sauce and toss quickly over high heat for another 1–2 minutes, until the beef and vegetables are evenly coated.
- Stir in the sliced green onions and chopped cilantro.
- Toss some or all of the French fries into the stir-fry immediately before serving, or keep them alongside the beef for a crispier texture.
- Serve immediately with hot white rice and French fries. Garnish with additional fresh cilantro as desired.
Notes
- For additional heat, increase the ají amarillo paste or add fresh chile.
- Tenderloin and sirloin work particularly well because they remain tender during quick, high-heat cooking.
- Cook the beef in batches to prevent overcrowding, which can cause it to steam instead of sear.
- Chicken can replace the beef, but it should be cooked completely before serving.
- For a lighter variation, reduce the amount of French fries and add vegetables such as bell peppers, mushrooms, or green beans.
- Mushrooms or firm tofu can be used for a meatless variation.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days, preferably keeping the fries and rice separate from the beef mixture.
- Reheat the beef mixture quickly in a hot skillet with a splash of broth or water if necessary. Reheat French fries separately in an oven or air fryer to restore crispness.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 780 kcal
- Sugar: 7 g
- Sodium: 1500 mg
- Fat: 31 g
- Saturated Fat: 9 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 82 g
- Fiber: 6 g
- Protein: 43 g
- Cholesterol: 105 mg
