Lomo Saltado (Peruvian Beef Stir-Fry)
Why this recipe works
- Big savoury flavour: Soy sauce seasons the beef and vegetables deeply, while red wine vinegar keeps the pan juices bright rather than heavy.
- Contrasting textures: Tender beef, crisp-edged onion, just-softened tomato and chips give the dish its distinctive mix of juicy, fresh and crisp elements.
- High-heat cooking: A very hot pan browns the beef quickly and gives the vegetables a lightly charred edge while keeping them crisp-tender.
Get the most out of this recipe
Authenticity notes
- Peruvian chifa influence: Lomo saltado is closely associated with Peru’s Chinese-influenced chifa cooking, combining stir-fry technique with local serving traditions.
- Rice and chips: Serving it with both white rice and chips is part of the dish’s recognisable identity, with the rice catching the sauce and the chips adding richness.
Common mistakes
- Overloading the pan: Too much beef in the pan at once will steam rather than brown, so keep it in a single layer and cook in batches if needed.
- Cooking the tomatoes too long: Tomatoes should soften slightly but still hold their shape; if they collapse, the sauce becomes watery and the dish loses freshness.
- Adding the chips too early: Toss the chips through right at the end so they pick up some sauce without losing all their crispness.
Ingredient notes
- Choose quick-cooking beef: Sirloin works well because it browns fast and stays tender when sliced into strips; ribeye gives a richer result if preferred.
- Use firm ripe tomatoes: Tomatoes should be ripe enough for flavour but firm enough to stay in wedges during the quick stir-fry.
- Balance the finish: A little extra vinegar sharpens the sauce, while a touch more soy sauce makes it deeper and saltier; adjust only after tasting.
Timing notes
- Serve immediately: Lomo saltado is at its best straight from the pan, while the beef is juicy, the vegetables are still crisp and the chips have not softened too much.
- Prepare before heating the pan: Have the beef, vegetables, garlic, soy sauce and vinegar ready before stir-frying begins; the cooking stage moves very quickly.
Equipment you'll need
Ingredients
Instructions
- Rinse the rice until the water runs mostly clear, then cook it in a large pot of lightly salted water until tender. Drain well in a colander, cover, and keep warm.
- Peel the potatoes and cut into chip shapes. Heat most of the sunflower oil in a deep, heavy pan to 170°C (340°F), then fry the chips in batches until pale golden and tender. Lift out, season with a pinch of the salt, and set aside while you finish the stir-fry.
- Cut the beef into bite-sized strips and season with the remaining salt and the black pepper. Slice the red onion into thick wedges, cut the tomatoes into wedges, and finely chop the garlic.
- Heat a wok or large frying pan over high heat until very hot, then add 2 tbsp of the remaining sunflower oil. Add the beef in a single layer and stir-fry for 60 to 90 seconds until browned on the outside but still juicy. Tip the beef onto a plate, leaving any juices in the pan.
- Add the onion to the hot pan and stir-fry for 1 to 2 minutes until lightly charred at the edges but still crisp. Stir in the garlic for 30 seconds, then add the tomatoes and cook for 1 minute so they soften slightly but hold their shape.
- Return the beef (and any juices) to the pan, then add the soy sauce and red wine vinegar. Toss hard for 30 to 60 seconds until glossy and the sauce clings to the beef and vegetables.
- Add the chips to the pan and toss briefly just to coat, keeping them as crisp as possible. Take off the heat and fold through most of the fresh coriander, saving a little to finish.
- Serve straight away with the warm rice on the side, and scatter over the remaining coriander. Taste and adjust with a little more soy sauce or vinegar if you like.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Get the pan properly hot before adding the beef; cooking in small batches prevents steaming and keeps the meat juicy.
- Keep the onion and tomatoes chunky so they stay crisp-tender and do not collapse into the sauce.
- If serving anyone who is vulnerable, ensure the beef is cooked through to your preferred safe doneness.
Substitutions
- Replace Beef sirloin steak with beef ribeye for a richer, more tender result.
- Replace Red wine vinegar with white wine vinegar for a slightly lighter tang.
- Replace Fresh coriander with fresh flat-leaf parsley if you prefer a milder herbal finish.
Storage
- Refrigerate up to 2 days
- Cool quickly and refrigerate in an airtight container. Reheat the beef mixture in a hot frying pan with a splash of water until piping hot; the chips will soften, so if possible re-crisp them in a 220°C (430°F) oven for 6 to 8 minutes.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (35min active)
- Difficulty: Medium
- Cuisine: Latin American
-
Allergens:
Soybeans
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