Lomo saltado is Peru's beloved stir-fry, blending Chinese wok techniques with native ingredients. This version delivers the classic savory-tangy punch without requiring a trip to a specialty store.
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You'll get a complete meal: marinated sirloin, crispy golden fries, and a vibrant aji amarillo rice that ties it all together. Total active time is about 35 minutes, making it a weeknight winner.
The key is high heat and quick tossing—don't overcrowd the pan, and you'll get that signature smoky char.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) sirloin steak, sliced thin against the grain
Use flank steak or skirt steak if you prefer. Freeze for 15 minutes before slicing for easier thin cuts.
2 tbsp (30ml) soy sauce
Use low-sodium if you're watching salt. Tamari works for gluten-free.
1 tbsp (15ml) red wine vinegar
Substitute with white vinegar or apple cider vinegar in a pinch.
2 cloves garlic, minced
Fresh is best; jarred minced garlic can be used in a hurry.
1 tsp (5g) ground cumin
Toasting the cumin in the pan briefly enhances its nuttiness.
2 tbsp (30ml) vegetable oil, divided
Use a neutral oil with high smoke point like canola or grapeseed.
1 red onion, cut into 1-inch wedges
Use a sweet onion like Vidalia for a milder flavor.
2 tomatoes, cut into wedges
Roma tomatoes hold up better; use canned diced if fresh are out of season.
1-2 aji amarillo peppers, seeded and sliced (or 2 tbsp paste)
Fresh aji amarillo can be found frozen; substitute 2 tbsp of aji amarillo paste or 1 habanero for heat.
1 cup (240ml) beef broth
Use low-sodium to control salt; vegetable broth works too.
1/2 cup (120ml) white rice
Use long-grain or jasmine for fluffiness.
1 cup (240ml) water
For the rice; you can use broth for extra flavor.
1/2 cup (120ml) aji amarillo sauce (or blend 2 tbsp paste with 1/2 cup mayo)
Store-bought aji amarillo sauce is great; whisk together paste and mayo for a quick version.
1 lb (450g) frozen french fries
Baked or air-fried to save calories; regular frozen fries are fine.
Tips & Tricks
- Slice the beef thinly against the grain for tenderness. Freeze for 15 minutes first.
- Get the pan screaming hot before adding beef—you want a sear, not a steam.
- Don't overcrowd the pan; cook beef in batches if needed to avoid steaming.
- Taste the rice before serving; adjust salt and aji amarillo to your preference.
Pro Tips
Step-by-Step Instructions
1. Marinate the Beef
In a bowl, toss the sliced beef with soy sauce, red wine vinegar, garlic, and cumin. Let it sit for 10 minutes while you prep other ingredients.
2. Cook the Rice
In a small pot, combine rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low (185°C/365°F), cover, and simmer for 15 minutes until liquid is absorbed and rice is tender. Fluff with a fork.
3. Bake the Fries
Preheat oven to 425°F (220°C). Spread frozen fries on a baking sheet and bake for 20-25 minutes, flipping halfway, until golden brown and crispy.
4. Sear the Beef
Heat 1 tbsp oil in a large skillet over high heat (400°F/205°C). Add beef in a single layer and cook undisturbed for 2 minutes until browned. Flip and cook for 1 more minute. Remove beef and set aside.
5. Sauté Aromatics
Reduce heat to medium-high (350°F/175°C). Add remaining oil, onion, and aji amarillo. Cook for 3 minutes until onion is translucent and edges are slightly charred.
6. Add Tomatoes
Stir in tomato wedges and cook for 2 minutes until they just begin to soften but still hold their shape.
7. Make the Sauce
Pour in beef broth, scraping up any browned bits from the bottom. Bring to a simmer (about 200°F/93°C) and cook for 5 minutes until slightly thickened.
8. Combine and Serve
Return beef to the skillet along with any juices. Toss everything together for 1 minute until heated through. Serve immediately over rice with a side of fries and a drizzle of aji amarillo sauce.
Delicious Variations
Make it spicy
Add a chopped rocoto pepper or extra aji amarillo paste.
Vegetarian
Use tofu or portobello mushrooms instead of beef, and veggie broth.
Low-carb
Skip the rice and fries, serve over cauliflower rice or roasted veggies.
How to Store Peruvian Lomo Saltado with Aji Amarillo Rice
Refrigerator
Store leftovers in an airtight container for up to 3 days. Keep rice, beef, and fries separate to maintain texture.
Freezer
Freeze the beef and sauce (without rice and fries) for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat beef in a skillet over medium heat (350°F/175°C) for 3-4 minutes until hot. Reheat rice in the microwave or on the stove with a splash of water. Fries are best reheated in the oven at 400°F (205°C) for 5-7 minutes to regain crispiness.
Frequently Asked Questions
Q: What is aji amarillo and where can I find it?
Aji amarillo is a Peruvian yellow chili pepper with a fruity, moderately spicy flavor. You can find it fresh or as a paste in Latin grocery stores, or online. If unavailable, substitute with a mix of yellow bell pepper and a pinch of habanero or cayenne.
Q: Can I use chicken instead of beef?
Yes, chicken works well. Use boneless, skinless thighs or breasts, sliced thin, and adjust cooking time to about 4-5 minutes total until cooked through.
Q: How do I make this gluten-free?
Use tamari or coconut aminos instead of soy sauce, and ensure your beef broth is gluten-free. Most other ingredients are naturally gluten-free.
Q: Why is my beef tough?
Tough beef usually comes from overcooking or cutting with the grain. Slice thinly against the grain and cook quickly over high heat—just a few minutes per side.
Now you've got a weeknight hero that brings Peru to your table. Try it tonight and let me know how it turns out in the comments below!
Peruvian Lomo Saltado with Aji Amarillo Rice
Savor Peru's iconic stir-fry: tender beef, crispy fries, and tangy aji amarillo rice—a 35-minute flavor-packed dinner.
🧂 Ingredients
- 1 lb (450g) sirloin steak, sliced thin against the grain
- 2 tbsp (30ml) soy sauce
- 1 tbsp (15ml) red wine vinegar
- 2 cloves garlic, minced
- 1 tsp (5g) ground cumin
- 2 tbsp (30ml) vegetable oil, divided
- 1 red onion, cut into 1-inch wedges
- 2 tomatoes, cut into wedges
- 1-2 aji amarillo peppers, seeded and sliced (or 2 tbsp paste)
- 1 cup (240ml) beef broth
- 1/2 cup (120ml) white rice
- 1 cup (240ml) water
- 1/2 cup (120ml) aji amarillo sauce (or blend 2 tbsp paste with 1/2 cup mayo)
- 1 lb (450g) frozen french fries
📋 Instructions
- 1Marinate the Beef — In a bowl, toss the sliced beef with soy sauce, red wine vinegar, garlic, and cumin. Let it sit for 10 minutes while you prep other ingredients.
- 2Cook the Rice — In a small pot, combine rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low (185°C/365°F), cover, and simmer for 15 minutes until liquid is absorbed and rice is tender. Fluff with a fork.
- 3Bake the Fries — Preheat oven to 425°F (220°C). Spread frozen fries on a baking sheet and bake for 20-25 minutes, flipping halfway, until golden brown and crispy.
- 4Sear the Beef — Heat 1 tbsp oil in a large skillet over high heat (400°F/205°C). Add beef in a single layer and cook undisturbed for 2 minutes until browned. Flip and cook for 1 more minute. Remove beef and set aside.
- 5Sauté Aromatics — Reduce heat to medium-high (350°F/175°C). Add remaining oil, onion, and aji amarillo. Cook for 3 minutes until onion is translucent and edges are slightly charred.
- 6Add Tomatoes — Stir in tomato wedges and cook for 2 minutes until they just begin to soften but still hold their shape.
- 7Make the Sauce — Pour in beef broth, scraping up any browned bits from the bottom. Bring to a simmer (about 200°F/93°C) and cook for 5 minutes until slightly thickened.
- 8Combine and Serve — Return beef to the skillet along with any juices. Toss everything together for 1 minute until heated through. Serve immediately over rice with a side of fries and a drizzle of aji amarillo sauce.
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