Tulo

Lomo Saltado Recipe

A skillet of sliced beef strips stir-fried with red onion wedges and tomato chunks, piled over crispy fries with a side of white rice.
Photo by Nano Erdozain on Pexels

Lomo saltado bridges Peruvian and Chinese-immigrant cooking traditions (chifa), so it uses a wok-style high-heat sear on the beef and onions, then finishes with soy sauce, red wine vinegar, and tomatoes for a sauce that's savory, tangy, and just sweet enough. Adding the fries at the very end instead of stirring them through early keeps them crisp instead of soggy.

Prep
15 min
Cook
20 min
Total
35 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lbs beef sirloin, sliced into thin strips
  • 1 large red onion, cut into thick wedges
  • 2 medium tomatoes, cut into thick wedges
  • 1 lb frozen french fries
  • 3 tbsp soy sauce
  • 2 tbsp red wine vinegar
  • 3 cloves garlic, minced
  • 1 tbsp ají amarillo paste
  • 3 tbsp vegetable oil
  • 2 tbsp cilantro, chopped, for garnish
  • 4 cups cooked white rice, for serving

Nutrition per serving

Calories
709
Protein
49g
Carbs
65g
Fat
27g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Bake or fry the frozen french fries according to package directions until crisp, then set aside. Keep them warm.
  2. 2Pat the beef strips dry with paper towels and season with salt and pepper. A dry surface is what allows the beef to sear instead of steam.
  3. 3Heat 2 tablespoons of oil in a wok or large skillet over high heat until it just starts to smoke. Add the beef in a single layer, in batches if needed, and sear for 60-90 seconds per side without stirring constantly. Remove to a plate.
  4. 4Add the remaining tablespoon of oil to the same pan. Add the red onion wedges and stir-fry for 1-2 minutes, just until the edges soften but the onion still has bite.
  5. 5Add the garlic and ají amarillo paste and stir-fry for 30 seconds until fragrant.
  6. 6Return the beef to the pan along with the tomato wedges. Pour in the soy sauce and red wine vinegar and toss everything together over high heat for 1-2 minutes, until the tomatoes just begin to break down and release their juices into the sauce.
  7. 7Turn off the heat and fold in the crispy fries, tossing just enough to coat them in sauce without letting them sit and go soft.
  8. 8Garnish with chopped cilantro and serve immediately with white rice on the side.

Tips & variations

  • Ají amarillo paste is the traditional Peruvian yellow chile paste and gives lomo saltado its characteristic background heat; find it jarred in Latin grocery stores or substitute 1 teaspoon of sriracha mixed with a squeeze of lemon in a pinch.
  • Cut the fries thick-cut rather than shoestring style so they hold up to being tossed with the hot sauce instead of turning to mush.
  • Swap the beef for chicken breast strips or shrimp for a lighter version; reduce the sear time to about 45 seconds per side for shrimp.
  • For extra-crisp fries, use a fresh batch straight out of the fryer or oven rather than reheating leftovers.

Storage & reheating

Store leftover lomo saltado and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef mixture in a hot skillet for a couple of minutes to re-crisp what's left of the fries; microwaving works but leaves the fries soft.

Tips from the Tulo kitchen

  • If the pan isn't hot enough before the beef goes in, it will release liquid and stew instead of sear, wait until the oil visibly shimmers and just starts to smoke.
  • Cutting the beef against the grain into thin strips makes a noticeable difference in tenderness compared to cutting with the grain.

FAQ

What cut of beef is best for lomo saltado?

Sirloin is the traditional choice because it's tender enough for a fast, high-heat sear without needing a marinade; tenderloin or flank steak also work well if sliced thin against the grain.

Can I make lomo saltado without ají amarillo paste?

Yes, though the flavor will be milder and less fruity; substitute a small amount of sriracha or a pinch of cayenne with a bit of lemon juice to approximate the tang and heat.

Why add the french fries at the end instead of cooking them in the wok?

Fries cooked separately and folded in at the last moment stay crisp; adding raw or par-cooked potatoes to the wok releases too much starch and steam and turns the dish soggy.

Is lomo saltado spicy?

It's typically mild to moderately warm rather than hot; the ají amarillo paste adds fruity heat but the dish is balanced by the soy sauce and vinegar rather than built around chile heat.