Equipment
Ingredients
Protein
- 600 g beef sirloin or tenderloin, sliced against the grain into 1cm thick strips
Vegetables & Aromatics
- 1 red onion, cut into thick wedges
- 2 roma tomatoes, seeds removed, cut into thick wedges
- 3 garlic, minced
- 30 g aji amarillo paste
- 15 g fresh cilantro, roughly chopped
Sauce & Liquids
- 45 ml dark soy sauce
- 30 ml red wine vinegar
- 60 ml beef stock
- 45 ml vegetable oil
Base
- 400 g thick-cut french fries, cooked hot and crispy immediately prior to serving
- 400 g cooked white rice, hot
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 643 kcal
- Protein
- 47 g
- Carbohydrates
- 65 g
- Fat
- 24 g
- Fiber
- 6 g
- Sugar
- 4 g
- Sodium
- 1232 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 1529 mg
- Calcium
- 60 mg
- Iron
- 6.7 mg
- Magnesium
- 58 mg
- Phosphorus
- 185 mg
- Zinc
- 1.2 mg
- Vitamin A
- 20 mcg
- Vitamin C
- 47 mg
- Vitamin E
- 0.2 mg
- Vitamin K
- 13 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.06 mg
- Niacin
- 2.0 mg
- Folate
- 71 mcg
- Water
- 144 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small mixing bowl, whisk together the soy sauce, red wine vinegar, and beef stock. Set aside. Ensure all vegetables and beef are completely prepped, as the cooking process will move very quickly. Wash the cutting board and knife thoroughly after preparing the raw beef to prevent cross-contamination.
Heat a wok or heavy skillet over maximum heat. Add half of the vegetable oil and swirl to coat. Once the oil begins to smoke at approximately 260°C/500°F, carefully add half the beef strips in a single layer. Let sear undisturbed until a deep brown crust forms.
Quickly flip the beef strips and cook for another 30 seconds until mostly browned on the outside, reaching an internal temperature of at least 63°C/145°F for food safety. Remove the beef with tongs to a clean plate. Repeat with the remaining beef, adding a dash more oil if needed. Remove all beef from the pan.
Add the remaining vegetable oil to the hot wok. Toss in the red onion wedges, minced garlic, and aji amarillo paste. Sauté vigorously for 1 minute until the onions begin to soften but retain their crunch.
Add the tomato wedges to the wok and sauté for an additional 30 seconds. Do not overcook, or the tomatoes will disintegrate into mush.
Return the seared beef and any resting juices back to the wok. Immediately pour the prepared soy, vinegar, and stock mixture down the sides of the hot wok to deglaze, creating steam and a brief sizzle. Toss everything together for 30 seconds until the sauce slightly reduces and glazes the meat and vegetables.
Turn off the heat. Sprinkle the chopped fresh cilantro over the wok. Carefully fold in the hot, crispy french fries just enough to coat them lightly in the sauce without turning them completely soggy. Serve immediately, optionally alongside hot white rice.
Chef's Notes
- Wok hei, or the breath of the wok, is crucial for authentic lomo saltado. Achieving this smoky flavor requires maximum heat and cooking the beef in batches so it sears rather than stews.
- Mise en place is non-negotiable for this recipe. Have all ingredients chopped, measured, and within arm's reach before turning on the stove. Once the wok is hot, the entire cooking process takes less than five minutes.
- For the fries, use a thick-cut waxy yellow potato. If using frozen commercial fries, bake or fry them until they are slightly overcooked and extra crispy so they can withstand the moisture of the savory sauce.
Storage
Refrigerator: 3 days — Store the fries separately from the stir-fry if possible to maintain their texture.
Reheating: Reheat the beef and vegetables quickly in a hot skillet for 2 minutes to prevent overcooking the meat. Reheat fries in a toaster oven or air fryer until crisp.
Troubleshooting
The beef is tough, grey, and boiled rather than seared.
Cause: The wok was overcrowded or the heat was too low, causing the meat to steam in its own juices.
Fix: Cannot be fixed once fully cooked, but reducing the sauce further can help concentrate the flavor.
Prevention: Cook the beef in smaller batches and ensure the pan is smoking hot before adding the meat.
The tomatoes dissolved into a sauce rather than remaining chunky.
Cause: The tomatoes were chopped too fine or cooked for too long.
Fix: Cannot be fixed
Prevention: Cut tomatoes into thick wedges, remove the watery seed pulp, and only toss them in for the final 30 seconds.
The dish lacks the characteristic smoky flavor.
Cause: The wok did not achieve high enough temperatures for wok hei, or an electric stove was used without allowing adequate preheating time.
Fix: Stir in a singular drop of liquid smoke at the very end, though authentic wok hei is preferred.
Prevention: Preheat the dry pan longer, use a high smoke-point oil, and allow the flames or high heat to briefly catch the oil aerosolized during tossing.
Cultural Context
Lomo saltado perfectly encapsulates chifa, the profound and historic culinary fusion of Chinese cooking techniques and Peruvian ingredients that began in the late 19th century. The wok introduces fast, high-heat stir-fry mechanics and soy sauce to indigenous South American staples like aji amarillo and potatoes, creating a beloved national dish.
