Peruvian Lomo Saltado with Fries
Lomo Saltado with Fries
A Peruvian-Chinese beef stir-fry with seared steak, red onion, tomato, soy-vinegar sauce, crisp fries, and steamed rice.
Lomo saltado is one of Peru's great everyday dishes, built from the meeting of Chinese wok cooking and Peruvian ingredients. Strips of beef are seared hard with red onion, tomato, aji amarillo, soy sauce, and vinegar, then tossed with fries so the potatoes catch the savory pan juices without losing all of their crisp edges.
The key is speed and heat. Have the rice cooked, the fries ready, and every vegetable sliced before the beef touches the pan. A very hot skillet gives the steak browned edges while keeping the inside tender, and the tomatoes should soften just enough to release juice without collapsing into sauce.
This version uses frozen fries for a practical home-cook shortcut, but the flavor stays close to the classic plate: salty soy, bright vinegar, mild chile heat, sweet red onion, fresh cilantro, and warm white rice on the side. Serve it as soon as the fries are folded in, while the contrast between crisp potatoes and glossy stir-fry is at its best.
Nutrition (per serving)
Directions
-
1
Bake or air-fry the French fries according to the package directions until deeply golden and crisp, then keep them warm.
-
2
Pat the steak strips very dry and season them with the kosher salt and black pepper.
-
3
Whisk the soy sauce, red wine vinegar, beef broth, and aji amarillo paste in a small bowl until smooth.
-
4
Heat 2 tablespoons vegetable oil in a large wok or heavy skillet over high heat until shimmering. Sear the beef in a single layer for 60 to 90 seconds per side, working in batches if needed, then transfer it to a plate.
-
5
Add the remaining 1 tablespoon oil to the same pan. Stir-fry the red onion for about 1 minute, leaving it crisp at the center.
-
6
Add the tomatoes and garlic and stir-fry for 45 seconds, just until the tomato edges begin to soften.
-
7
Return the beef and any juices to the pan, pour in the soy-vinegar mixture, and toss for 1 to 2 minutes until the sauce is glossy and lightly reduced.
-
8
Fold in the hot fries and half of the cilantro, tossing gently so the fries pick up some sauce while staying intact.
-
9
Serve immediately with warm white rice, the remaining cilantro, and lime wedges.
Ingredients
- frozen French fries:1 lb
- sirloin steak, cut into thin strips:1 1/4 lb
- kosher salt:1 tsp
- black pepper:1/2 tsp
- vegetable oil:3 tbsp
- large red onion, cut into thick wedges:1
- roma tomatoes, cut into wedges:2
- garlic cloves, minced:3
- aji amarillo paste:1 tbsp
- soy sauce:3 tbsp
- red wine vinegar:2 tbsp
- beef broth:1/4 cup
- fresh cilantro leaves:1/4 cup
- cooked white rice:4 cups
- lime wedges:4
Tips & Notes
- Slice the steak across the grain so the quick sear stays tender.
- If aji amarillo paste is unavailable, use a mild yellow chile paste or a small spoonful of hot sauce with a pinch of turmeric for color.
- Do not crowd the skillet when searing the beef; browning is more important than cooking everything in one batch.
- Add the fries only at the end so they stay crisp around the edges.
