How to Make Lomo Saltado

Name: Lomo Saltado
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1.5 lb sirloin or tenderloin, cut into 1/2 inch strips; 3 tablespoons vegetable oil, divided; 1 red onion, sliced into thick wedges; 2 tomatoes, cut into wedges; 2 cloves garlic, minced; 1 aji amarillo pepper or 1 tablespoon aji amarillo paste, sliced or added; 3 tablespoons soy sauce; 1 tablespoon red wine vinegar; 1/4 cup chopped fresh cilantro; 1 lb frozen or fresh cut french fries, cooked until crisp; Salt and black pepper to taste; 4 cups cooked white rice, for serving

Lomo saltado is a Peruvian stir fry of beef strips, red onion, tomato, and french fries, tossed together over very high heat and finished with a splash of soy sauce and vinegar. It is a direct product of Peru's Chinese immigrant community, who brought wok cooking to Lima in the nineteenth century and merged it with local beef and potatoes.

The dish is now standard in Peruvian home kitchens and restaurants alike, usually served over rice with the fries mixed right into the stir fry rather than served alongside it. It takes less than half an hour once your ingredients are prepped, but only if your pan is hot enough.

What Actually Matters

Lomo saltado lives or dies on wok heat and sequence. The pan needs to be smoking hot before the beef goes in, and the beef needs to sear, not steam, which means cooking it in small batches rather than crowding the pan. Add the beef first and sear hard for under two minutes, remove it, then cook the onion and tomato briefly so they stay slightly firm, then return the beef and fries at the very end just to combine and heat through. If you dump everything in at once, you get a gray, soupy stir fry instead of a seared one.

Lomo Saltado Recipe (Serves 4)

Prep time: 20 minutes. Cook time: 15 minutes. Total time: 35 minutes.

1.5 lb sirloin or tenderloin, cut into 1/2 inch strips
3 tablespoons vegetable oil, divided
1 red onion, sliced into thick wedges
2 tomatoes, cut into wedges
2 cloves garlic, minced
1 aji amarillo pepper or 1 tablespoon aji amarillo paste, sliced or added
3 tablespoons soy sauce
1 tablespoon red wine vinegar
1/4 cup chopped fresh cilantro
1 lb frozen or fresh cut french fries, cooked until crisp
Salt and black pepper to taste
4 cups cooked white rice, for serving

Season the beef strips with salt and pepper. Heat 2 tablespoons of oil in a wok or heavy skillet over the highest heat your stove allows until it just starts to smoke.
Sear the beef in two batches so the pan stays hot, about 60 to 90 seconds per batch, then remove to a plate.
Add the remaining oil, then the garlic and aji amarillo, and cook for 30 seconds until fragrant.
Add the onion and cook for 1 minute, keeping it moving, until it just starts to soften but still has bite.
Add the tomato wedges and cook for another minute, tossing gently so they hold their shape.
Return the beef to the pan along with the soy sauce and vinegar, and toss everything for 30 seconds.
Add the cooked fries and cilantro, toss once to combine, and serve immediately over rice.

Nutrition (Per Serving, Estimated)

Nutrient	Amount
Calories	620
Protein	38 g
Fat	26 g
Carbohydrates	58 g

Figures are an estimate for the 4 serving yield above, including the rice, and will vary with your exact cuts and oils.

Tips, Variations, and Storage

Cut the fries yourself and fry them separately if you want the best texture, though a good frozen fry works fine for a weeknight version. Do not add the fries until the very end or they turn soggy in the sauce. Leftovers keep in the refrigerator for up to 2 days, but the fries will soften on reheating; if you are making ahead, store the fries separately and add fresh crisp ones when you reheat the beef.

FAQ

Can I use chicken instead of beef? Yes, thin sliced chicken breast or thigh works the same way; just watch the cook time since chicken needs to go slightly longer to cook through.

Do I need a wok? No, a large heavy skillet works, as long as it gets and holds high heat. A thin nonstick pan will not sear the beef properly.

What is aji amarillo and can I skip it? It is a Peruvian yellow chili with a fruity, medium heat flavor. You can skip it, but the dish loses some of its signature character; a small amount of paprika and a pinch of cayenne is the closest substitute.

Why is my beef tough? It was likely overcooked or the pan was not hot enough to sear it quickly. Use a tender cut and keep the sear under two minutes per batch.

Can I make it ahead? The beef and sauce reheat fine, but always add freshly cooked fries at serving time.