Peruvian
Lomo Saltado
A classic Peruvian stir-fry of seared beef, red onion, tomato, ají amarillo, soy sauce, and vinegar, finished with crisp fries and cilantro. Serve it immediately with white rice so the juices, fries, and rice meet on the plate.
Ingredients
- Beef sirloin or tenderloin, cut into thick strips300g
- Yellow potatoes, peeled and cut into fries2 medium
- Vegetable oil, for frying and stir-frying2 cups plus 2 tbsp
- Red onion, cut into thick wedges1 medium
- Roma tomatoes, cut into thick wedges2 medium
- Ají amarillo paste1 tbsp
- Garlic, finely minced2 cloves
- Sillao or soy sauce2 tbsp
- Red wine vinegar1 tbsp
- Pisco or beef stock1 tbsp
- Fresh cilantro, chopped2 tbsp
- Cooked white rice2 cups
- Kosher saltto taste
- Freshly ground black pepperto taste
Method
- Rinse the cut potatoes in cold water, dry them very well, and fry them in 175°C oil until golden and crisp.
- Drain the fries on paper towels, season with salt, and keep them warm.
- Season the beef strips generously with salt and black pepper.
- Heat a wok or large heavy skillet over very high heat until smoking, then add 1 tbsp oil.
- Sear half the beef in a single layer for about 45 seconds per side so it browns but stays juicy, then transfer it to a plate.
- Repeat with the remaining beef and 1 tbsp oil, keeping the pan very hot.
- Add the red onion to the same pan and stir-fry for 30 to 45 seconds, leaving it crisp and slightly charred at the edges.
- Add the garlic and ají amarillo paste and stir-fry for 15 seconds until fragrant.
- Add the tomato wedges and toss briefly so they warm but do not collapse.
- Return the beef and any juices to the pan, then add the sillao, red wine vinegar, and pisco or stock.
- Toss over high heat for 30 to 60 seconds until the sauce is glossy and coats the beef and vegetables.
- Add the hot fries and cilantro, toss once or twice to coat some fries with sauce while keeping them crisp, and remove from the heat.
- Serve immediately with the cooked white rice on the side.
Common questions
Can I substitute the beef or yellow potatoes in Lomo Saltado?
Yes. Sirloin, flank steak, or tenderloin all work if sliced into thick strips across the grain. If yellow potatoes are unavailable, use Yukon Gold or another waxy potato; avoid russets if you want fries that hold their shape.
How do I keep the beef tender and the fries crisp at the same time?
Fry the potatoes first and keep them warm in a low oven while you cook the stir-fry. For the beef, use very high heat, cook in batches, and only sear it briefly so it browns without overcooking.
What are the most common mistakes when making Lomo Saltado?
Crowding the pan, using medium heat, and overcooking the tomatoes are the biggest issues. Also avoid soggy fries by drying the potatoes well before frying and seasoning them only after draining.
How should I store leftovers, and can I reheat them?
Store the beef mixture, fries, and rice separately in airtight containers for up to 3 days. Reheat the beef in a hot skillet and the fries in an oven or air fryer so they crisp up again.
What should I serve with Lomo Saltado for the best result?
Serve it immediately over hot cooked white rice with the fries on top or alongside. A little extra chopped cilantro on finish adds freshness, and a simple salad or ají sauce works well if you want more on the table.