Lomo Saltado (Tomato Beef Stir-Fry)
Published Nov. 8, 2023
- Total Time
- 40 minutes
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1¼pounds skirt or flank steak or beef tenderloin, cut against grain into ½-by-2-inch slices
- Salt and pepper
- 1pound frozen french fries
- 4tablespoons avocado, grapeseed or canola oil
- ½medium red onion, cut into ½-inch wedges (about 1 cup)
- 1red, yellow or orange bell pepper, cut into ½-inch slices
- 2Roma tomatoes, cut into ½-inch wedges
- 3large garlic cloves, finely chopped
- ¼cup soy sauce
- ¼cup fresh lime juice
- 2tablespoons aji amarillo chile paste (see Tip) or 1 serrano chile, seeded and finely chopped
- Cilantro leaves and tender stems, for serving
- Warm jasmine rice, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
564 calories; 32 grams fat; 7 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 5 grams polyunsaturated fat; 36 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 35 grams protein; 1353 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Season steak with salt and pepper. (If you have time, spread steak out on a plate, uncovered, and refrigerate for at least 30 minutes and up to 4 hours.) Cook fries per package directions, season with salt and pepper and keep warm.
- Step 2
Heat a large skillet (preferably cast-iron) or wok over high, add 2 tablespoons oil and when it starts to smoke, sear the beef in three batches, until deeply caramelized, about 1 minute per side. Transfer seared steak to a large rimmed plate or sheet pan.
- Step 3
Add 1 tablespoon oil to the hot skillet; add onion and cook, undisturbed, until golden around the edges, about 1 minute, then stir and sauté until just cooked through but still a bit crisp, 1 to 2 minutes. Transfer to plate with steak. Add the remaining 1 tablespoon oil and cook the bell pepper the same way; transfer to the plate.
- Step 4
Turn heat down to low and add tomatoes, garlic, soy sauce, lime juice and chile paste. Cook, stirring occasionally, until the tomatoes have softened, about 2 minutes. Return the steak, onion and pepper to the skillet, toss gently to combine and turn off heat.
- Step 5
To serve, transfer the fries to a rimmed serving platter or individual plates. Top with the stir-fried beef and vegetables and spoon the sauce over. Top with cilantro and more black pepper, if desired. Serve with rice.
Tips
- To make lomo saltado your own, bump up flavor to taste with grated ginger, cumin, pisco, worcestershire sauce or cumin seed.
- Aji amarillo paste can be found in Latino markets or online; try using the remaining paste to marinate steak or chicken parts like in Peruvian Roasted Chicken, stir into a coconut curry for a kick of fruity heat, whisk with lemon juice and olive oil for a quick dressing or even stir a little into mayonnaise to make a tangy dip for fries.
Private Notes
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Cooking Notes
Angelica C.
Plated this dish looks amazing. Next time I would add half the lime juice since the sauce ended up being too acidic, and threw the balance off. I didn’t have aji paste available but added yellow chiles I found at the grocery store. Overall nice recipe and I would make this again.
Ernest Murphy
Been making for years since discovering lomo saltado in San Francisco's Mission District. Frozen French fries are OK if you deep-fry them like real fries. But I don't deep fry. Picking up a small or large fries (depending on how many servings I will cook) from McDonald's is my way. Fries are the only Mickey D's item I consider fit for humans.
Sooo Good
I have made this many times and it's excellent. The aji amarillo is worth getting from Amazon. It's great mixed with mayo as a dip.
Name Linda Criss
Lomo Saltado is typically served with white rice and the French fries. Sometimes within the dish, other times next to it.
Adina
It's great served over steamed broccoli instead of French fries. The broccoli does a nice job of picking up the sauce. There's definitely been vinegar in the lomo salteado that I've had--from two different Peruvian restaurants, one in Costa Rica and the other in Ohio. And way less soy sauce, I'm guessing.
Julia
My Mom lived in Lima as a kid, and my grandmother used to make "Lomito", as she called it. It had peppers, but vinegar instead of citrus juice. She used frozen steak fries and cooked them in the oven until crispy, then threw them in the pan with everything else right at the end, so they had the crispy/fluffy texture but got softer as you ate.
Bridget Clark
This was a lovely! Rich flavor with a subtle tang. I added a tablespoon or so of Worchestershire sauce but otherwise prepared as written. We served the fries on the side as we prefer them crispy. Definitely one for the dinner rotation.
Allie
I left out the fries but doubled the veggies, and served over quinoa. I also flambeed the steak after searing in 80ml of pisco (per some other recipes) and it was incredible. Next time I will try reducing the soy sauce (I used low sodium and it was still a lot) and increasing the aji amarillo paste because we like it spicy. Great recipe that will go into the rotation!
ShannonW
Nice blend of flavors, and it shows off a juicy flank steak! Unlike some others, I favored the quantity of fresh lime juice as a nice pop. I used serrano in place of aji and found the fries were sufficient for the amount of sauce; no rice needed. Perhaps in a first for a NYT Cooking recipe, I was able to cook more quickly than the given time by prepping each vegetable while the previous one was cooking. Will definitely have again.
Remove the Bell Peppers, Replace Lemon Juice With Vinegar
Great to see this dish listed. I grew up in Perú. For authentic Lomo Saltado, please exclude the bell peppers and replace the lemon juice with red vinegar. Thanks!
HeatherM
We have made this a couple of times and it’s great. The first time we served it as the recipe is written, over French fries. The second time we served it over mashed potatoes and it was much better that way.
Roberta Chase
The description mentioned "marinated beef", but i can't find the marinating process (let alone what to marinate the beef *in*) anywhere in the recipe. What am i missing?
Glen the Weekend Baker
Try serving it on top of cilantro rice. I found it to be a very successful combo.
John R
Always preferred this with chicken, so made it with chicken. Great!
Meg
This has quickly become a favorite recipe in our household. The aji amarillo gives it a wonderful soft heat and the peppers and red onion keep it from feeling too heavy. We skip fries and serve with only rice to keep things simple on weeknights. I can't speak to the authenticity but this is a well written, approachable recipe.
Amy
Vinegar is the essence of a good lomo saltado, so it's strange that this recipe does not call for any. But as recommended in the comments, I used 1/4 cup of red wine vinegar and no lime juice, and it came out perfect.
Dev
This recipe rocks, and it’s pretty quick. I appreciate the recommendation for red wine vinegar and halving the lime juice - awesome flavor. More aji amarillo = awesomer (and spicier)!
My Mods
Add 1 Tbsp Worcestershire 2 Tbsp white vinegar instead of lime juice
Heather
I skipped the potatoes and added more steak (I used sirloin) and tomatoes. Delicious!
ley
Used olive oil - not paying attention Used half the soy sauce and replaced lime juice with red wine vinegar per notes. Cooked fries on the side and put almost none in my serving. Really delicious and even better the next day. Traditional or not I found this wonderful with only rice.
Carm
This was delicious! Following some of the comments I used 1/4 cup red wine vinegar instead of the lime juice. My husband and I aren't great with heat so I cut the aji amarillo in half, still spicy enough for us and the flavor was perfect - definitely seemed worth it to get the paste. I know the fries are integral to the dish but I miiiiight skip them next time - we took a minute between serving and eating and by then they were too soggy, and it would definitely still be tasty with only rice.
Lina D.
Notes for a second try: I would reduce the lime juice and wait to warm up the fries until just before the beef is cooked, so that they come out crispy. I added the Worcestershire sauce to bump up the umami.
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