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How to Make Lomo Saltado

Name: How to Make Lomo Saltado
Yield: 4
Ingredients: 1.5 pounds beef tenderloin or sirloin; 2 large red onions; 3 large tomatoes; 2 tablespoons aji amarillo paste; 3 tablespoons soy sauce; 2 tablespoons red wine vinegar; 3 large russet potatoes; 2 tablespoons oil; chopped cilantro

Lomo saltado combines high-heat stir-frying with Peruvian flavors — beef strips seared fast with onions, tomatoes, and aji amarillo, then tossed with crispy fries and cilantro. The secret is cooking each component separately at screaming hot temperatures, then bringing everything together for just long enough to marry the flavors without overcooking anything.

Total time: 45 min
Hands-on: 30 min
Serves: 4
Difficulty: Medium

Ingredients

1.5 pounds beef tenderloin or sirloin
2 large red onions
3 large tomatoes
2 tablespoons aji amarillo paste
3 tablespoons soy sauce
2 tablespoons red wine vinegar
3 large russet potatoes
2 tablespoons oil
chopped cilantro

Step by step

Prep your beef and vegetables. Cut 1.5 pounds of beef tenderloin or sirloin into strips about 3 inches long and half an inch thick. Slice 2 large red onions into thick strips. Cut 3 large tomatoes into wedges. Have 2 tablespoons of aji amarillo paste, 3 tablespoons of soy sauce, and 2 tablespoons of red wine vinegar ready.
Make or prepare the fries. Cut 3 large russet potatoes into thick fries and fry them until golden and crispy, or use frozen fries cooked according to package directions. Keep them warm and crispy while you cook the rest.
Sear the beef. Heat a wok or large cast iron pan over the highest heat until it smokes. Add 2 tablespoons of oil, then the beef in a single layer. Do not move it for 2 minutes — let it get a deep sear. Toss once and sear the other side for 1 minute. The beef should be browned outside, pink inside. Remove to a plate.
Cook the onions. In the same hot pan, add the onion strips. They should sizzle immediately. Stir-fry for 2-3 minutes until they start to soften but still have bite. The edges should be slightly charred.
Add tomatoes and seasonings. Add the tomato wedges, aji amarillo paste, soy sauce, and vinegar to the onions. Stir-fry for 2 minutes until the tomatoes just start to break down but still hold their shape.
Bring it all together. Return the beef to the pan along with the crispy fries. Toss everything together for 1 minute — just long enough to heat the beef through and coat the fries with the sauce. Taste and add salt if needed.
Finish and serve. Remove from heat and toss with chopped cilantro. Serve immediately over white rice with the juices from the pan spooned over everything.

Tips & troubleshooting

Your pan must be screaming hot before anything goes in — this is the difference between soggy vegetables and proper wok hei
Cut everything before you start cooking — this dish moves fast once the pan gets hot
Do not crowd the pan with beef or it will steam instead of sear
The fries should be crispy when they go in and will soften slightly from the sauce — this texture contrast is essential
Aji amarillo paste is worth seeking out at Latin markets — yellow bell peppers are not a substitute

Variations

Lomo Saltado with Chicken. Replace beef with chicken thighs cut into strips. Cook the chicken completely through — about 4-5 minutes total cooking time.
Traditional with Culantro. Use culantro instead of cilantro if you can find it. The flavor is more intense and authentic to the original dish.
Lomo Saltado Mixto. Add strips of grilled chicken or pork along with the beef for a mixed meat version that feeds a crowd.

Questions

Can I use a regular pan instead of a wok?: A large cast iron skillet works well, or any heavy-bottomed pan that can get very hot. The key is high heat and enough surface area so ingredients do not crowd.
What cut of beef works best?: Tenderloin is traditional but expensive. Sirloin or strip steak work well too. Avoid tough cuts — the beef only cooks for a few minutes total.
How do I know when the beef is done?: The outside should be deeply browned and the inside still pink. It will continue cooking slightly when you add it back to the pan, so err on the side of underdone.
Can I make this without aji amarillo?: The dish will not taste authentic without it. If you absolutely cannot find it, mix a small amount of yellow bell pepper paste with a tiny bit of habanero for heat, but the flavor will be different.
Why are my vegetables mushy?: Your pan is not hot enough or you are cooking them too long. Everything should cook fast and maintain some crunch — the vegetables should still have structure when finished.