Lomo Saltado
Almuerzo Turned Supper (The Heavy Hitters)
Lomo saltado is a beautiful, violent collision of Chinese wok technique and the Peruvian larder. It is loud, fast, and intoxicating—the smell of soy sauce hitting screaming-hot metal in an Ohio suburb is an instant ticket back to Lima. For a weeknight, your secret weapons are patience with the sear, knowing the right substitute for elusive ají amarillo, and unapologetically using frozen French fries so you can focus your energy exactly where it belongs.
Before you start
Mise en place is strictly non-negotiable for this dish.
Once the oil hits the pan, you have exactly five minutes until dinner. Chop every vegetable, slice the beef, and mix the soy sauce, vinegar, oyster sauce, and beef broth in a small bowl before you even think about turning on the stove.
Ingredients
- frozen thick-cut French fries16 oz
- cooked long-grain white rice2 cup
- top sirloin or flank steak1 lb
- red onion1 large
- Roma tomatoes2 med
- vegetable or canola oil2 tbsp
- low-sodium soy sauce3 tbsp
- red wine vinegar2 tbsp
- oyster sauce1 tbsp
- ají amarillo paste1 tbsp
- garlic3 small clove
- fresh ginger1 tsp
- ground cumin1/2 tsp
- beef broth1/4 cup
- fresh cilantro1/4 cup
Method
- 01
Start the carbohydrates.
Get your rice warming and toss the frozen fries into the air fryer or oven so they finish exactly when the stir-fry does.
- 02
Sear the beef in small batches over screaming high heat.
Season the steak lightly with salt, pepper, and cumin. Heat a heavy cast-iron skillet or wok until smoking, add half the oil, and lay in half the beef. Leave it completely alone for a minute to build a crust, toss for thirty seconds, then remove to a plate. Repeat. If you crowd the pan, the meat boils in its own juices and the magic dies.
- 03
Blister the vegetables.
Add the remaining oil to the smoking pan and toss in the red onion wedges for exactly forty-five seconds so they char but keep their crunch. Add the garlic, ginger, and ají amarillo paste, stirring constantly for fifteen seconds until fragrant.
- 04
Deglaze and bring it all together.
Add the tomatoes, then immediately pour in the soy sauce mixture—it will hiss and bubble fiercely. Slide the beef and its resting juices back into the pan, tossing vigorously for thirty seconds until the sauce thickens slightly into a glaze, then kill the heat.
- 05
Fold in half the fries to soak up the juices.
Toss the chopped cilantro and exactly half of your hot, crispy fries directly into the wok, folding them gently so they absorb that glorious, tangy beef juice. Serve immediately with the rice and the remaining fries on the side for pure textural crunch.
Notes
The Ají Amarillo Hack.
If you cannot find jarred or frozen ají amarillo at a local Latin market, blend half a yellow bell pepper, one serrano pepper, and a teaspoon of olive oil. It perfectly mimics the vibrant color, fruitiness, and clean heat of the authentic Peruvian chili.
The Tomato Rule.
Do not skip removing the seeds and pulp from your Roma tomatoes. Their excess water will dilute your sauce and turn the wok into a soup instead of a properly tight, glossy saltado.
From Cook Peruvian in America.