Lomo Saltado Recipe
This classic lomo saltado recipe is quick, flavorful, and perfect for weeknights when you want something satisfying but not overly complicated.
Ingredients
- For the Beef
- 1 lb flank steak or sirloin cut into thin strips
- 2 cloves garlic minced
- 2 tbsp soy sauce
- 1 tbsp red wine vinegar
- 1 tbsp vegetable oil
- Salt and pepper to taste
- For the Vegetables
- 1 large red onion cut into thick wedges
- 2 Roma tomatoes cut into wedges
- 1 small yellow bell pepper optional, for sweetness and color
- 2 green onions chopped for garnish
- 1-2 fresh aji amarillo peppers or paste, if you can’t find fresh
- For the Fries & Rice
- 2 cups French fries frozen, baked, or homemade
- 2 cups cooked white rice
- For the Sauce
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp red wine vinegar
- 1/4 cup beef stock or water, but stock adds depth
- 1 tsp cornstarch optional, for thickening
Instructions
- Prepare your fries – Bake, air fry, or fry them until golden and crispy. Keep warm.
- Marinate the beef – In a bowl, toss beef strips with garlic, soy sauce, vinegar, salt, and pepper. Let sit for 10–15 minutes.
- Sear the beef – Heat a wok or cast iron skillet over high heat. Add oil and sear beef quickly (about 2 minutes per side). Remove and set aside.
- Cook the vegetables – In the same pan, add onions, peppers, and aji amarillo. Stir-fry for 2–3 minutes until slightly softened but still crisp. Add tomatoes last so they don’t turn mushy.
- Make the sauce – Stir in soy sauce, oyster sauce, vinegar, and beef stock. If you like it thicker, whisk in cornstarch before adding.
- Combine everything – Return beef to the pan. Toss in French fries. Mix quickly so fries soak up the sauce but don’t get soggy.
- Serve immediately – Spoon over warm rice, garnish with green onions, and enjoy!
Notes
- High heat is key: You want a quick sear for beef and veggies—don’t overcrowd the pan.
- Don’t overcook tomatoes: Add them last for juicy, fresh flavor.
- Crispy fries make the dish: Bake them until golden or air fry for best texture.
- Balance the sauce: Taste and adjust vinegar or soy sauce at the end—it should be savory, tangy, and slightly smoky.
- Not freezer-friendly: Fries lose their texture when frozen.