There’s a reason Lomo Saltado shows up on so many Peruvian restaurant menus: it’s fast, bold, and built from everyday ingredients. Think of it as a stir-fry that fell in love with South America — tender beef, bright tomatoes and onions, soy-forward sauce, cilantro, rice, and crispy fries. I make this on weeknights when I want something that feels special without a marathon in the kitchen.
This recipe is practical: roast the potatoes in the oven while you finish the stir-fry on very high heat. Rice gets toasted first for a nutty lift. The technique is straightforward, and the payoff is a plate that combines textures and clean, punchy flavors. I’ll walk you through the exact steps and share small adjustments that make a big difference.
Before you start, gather the ingredients and pick a sturdy pan that can take high heat. Keep everything sliced and ready to go — stir-fries move fast. Follow the sequence below and you’ll have Lomo Saltado that’s loud, simple, and entirely worth the little effort.
The Essentials
This is a cross-cultural dish: Chinese stir-fry technique meets Peruvian ingredients. The essentials to remember are high heat, quick searing of the beef, and a short finish with the tomatoes so they soften but still hold their shape. Roasting the potatoes in the oven instead of deep-frying keeps cleanup easy and yields dependable crispness when you flip them once during roasting.
Prep is everything. Toasting the rice before cooking deepens its flavor, and cutting the beef into 1-inch cubes ensures fast, even cooking. The sauce is simple — soy sauce, oyster sauce, vinegar, and beef stock — and it comes together in a single small bowl. Make sure your pan is very hot before you add the beef; that sear is part of the dish’s character.
Ingredients
- 1 cup long-grain rice — to be toasted first; adds a slightly nutty flavor before cooking.
- 2 cups water minus 2 tablespoons, boiling — the exact liquid amount for the rice so it cooks tender but not mushy.
- 1 ½ pounds beef tenderloin — cut into 1-inch cubes for quick, tender cooking.
- 5 tablespoons avocado oil — divided; high-smoke oil for searing and roasting.
- ½ teaspoon ground cumin, optional — a light dusting for the beef if you want a subtle warm note.
- 2 pounds russet potatoes — peeled and cut into large batonnet (fry) shapes for roasting.
- ½ peeled red onion, cut into wedges — gives sweetness and sharpness in the stir-fry.
- 1 seeded julienne yellow bell pepper — color, crunch, and sweetness.
- 1 seeded julienne jalapeño — heat and bright green flavor; seed it for less heat.
- 2 finely minced garlic cloves — fragrant; added near the end of the veg step to avoid burning.
- 3 tablespoons soy sauce — salty backbone of the sauce.
- 1 tablespoon oyster sauce — adds savory depth and a touch of sweetness.
- 1 tablespoon distilled white vinegar — brightens and balances the umami.
- ½ cup beef stock — rounds and loosens the sauce; use low-sodium if preferred.
- 3 seeded thickly sliced Roma tomatoes — added late so they warm but keep texture.
- 3 tablespoons minced fresh cilantro — finish for freshness and herbaceous lift.
- 1 teaspoon dry oregano, optional — traditional in some versions; use sparingly if you do.
- 3 green onions, cut into 1” long pieces (optional) — optional scallion bite and color in the final toss.
Lomo Saltado, Made Easy
- Preheat the oven to 425°F (for the potatoes). Line a baking sheet with parchment paper.
- Prepare the rice: place 1 cup long-grain rice in a dry medium (about 2‑quart) saucepan over low heat. Toast, stirring occasionally, 5–6 minutes until the rice looks opaque and faintly milky. Add 2 cups minus 2 tablespoons boiling water, stir once, cover, and cook over low heat 12–15 minutes, until the water is absorbed and the rice is tender. Remove from heat, fluff with a fork, cover, and set aside.
- Cut the beef tenderloin into 1‑inch cubes. In a bowl, toss the beef with 1 tablespoon avocado oil and ½ teaspoon ground cumin (optional). Set the beef aside while you prepare the other components.
- Prepare the potatoes: peel the 2 pounds russet potatoes and cut into large batonnet (French fry) shapes. Toss the potato batons with 1 tablespoon avocado oil so they are evenly coated. Spread them in a single layer on the prepared baking sheet.
- Roast the potatoes: place the baking sheet on the middle rack of the preheated 425°F oven and roast 25–35 minutes, turning once halfway through, until the potatoes are golden and crisp. When done, reduce the oven temperature to 225°F and keep the potatoes on the baking sheet in the oven to stay warm while you finish the stir-fry.
- While the potatoes roast, combine the sauce: in a small bowl whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon distilled white vinegar, and ½ cup beef stock. Set aside.
- Heat a large (12‑inch) carbon‑steel pan, cast‑iron skillet, or wok over high heat until very hot. Add the remaining 3 tablespoons avocado oil and heat until shimmering.
- Add the beef in a single layer, spread it out, and cook undisturbed 90 seconds. Stir-fry the beef 30 seconds more, then transfer the beef to a large plate and set aside (reserve any juices on the plate).
- Return the hot pan to the burner (high heat), add the ½ peeled red onion cut into wedges and stir-fry about 2 minutes. Add the seeded julienne yellow bell pepper and the seeded julienne jalapeño and stir-fry 30 seconds. Add the 2 finely minced garlic cloves and cook just until fragrant (about 15–30 seconds).
- Push the vegetables to the side or leave them in the pan, then pour in the prepared soy–oyster–vinegar–stock mixture. Cook about 2 minutes over high heat to reduce slightly.
- Return the beef (and any accumulated juices) to the pan with the vegetables. Add the 3 seeded thickly sliced Roma tomatoes, 3 tablespoons minced fresh cilantro, and 1 teaspoon dry oregano (optional). Add the 3 green onions cut into 1‑inch pieces (optional). Stir or toss briefly just to combine and heat through, about 1 minute.
- Plate: serve the lomo saltado immediately with the cooked rice and the oven‑kept potatoes (fries).
Why You’ll Love This Recipe
This Lomo Saltado balances speed and flavor. The high-heat sear keeps the beef tender and caramelized, while the quick veg sauté preserves brightness. The soy–oyster–vinegar sauce is concentrated and savory, and when it hits the tomatoes it picks up fresh acidity and color. Serving it with both rice and crispy potatoes gives you two complementary starches: fluffy and crunchy, and together they make each bite more interesting.
It’s also flexible for families and dinner parties. The method scales neatly, and most components can be prepped ahead. The rice toasts and cooks while the potatoes roast, which makes the timeline manageable. If you love rustic, unfussy dishes that still impress, this is a go-to.
Ingredient Flex Options
Need to swap something? Use what you have, but keep the principles. If you don’t have beef tenderloin, another tender cut such as sirloin (thinly sliced) will work — just reduce cook time and pat the meat dry first to promote browning. For oil, any neutral high-heat oil is fine in place of avocado oil. If you prefer more heat, keep some seeds in the jalapeño or add a pinch of aji amarillo paste where the sauce is whisked.
Want a lighter version? Roast the potatoes on a single sheet with space between pieces so they crisp without crowding. For a gluten-free version, use tamari instead of soy sauce and verify the oyster sauce is GF or replace it with a touch more stock and a small pinch of sugar.
Essential Tools for Success
Use one heavy, high-heat pan: a 12-inch carbon-steel, cast-iron skillet, or wok is ideal. Those pans retain heat and give you a fast, even sear. A medium 2-quart saucepan for the rice and a rimmed baking sheet for the potatoes are the other must-haves. A good chef’s knife and a wooden spoon or metal spatula for tossing the stir-fry will make the process smooth.
Slip-Ups to Skip
Don’t crowd the pan when you sear the beef — overcrowding steals the sear and makes the meat steam. Avoid adding garlic too early; it burns quickly at high heat and will become bitter. When roasting the potatoes, don’t skip turning them once; that single flip is what yields even browning. And don’t skimp on heat for the stir-fry: the dish depends on quick, intense cooking.
Warm & Cool Weather Spins
In warm months, lighten the dish by serving the components family-style at room temperature: arrange warm rice, roast potatoes, and stir-fry on a platter so people can assemble their plates. Add a squeeze of lime or a handful of fresh arugula to brighten the plate.
In cooler weather, build heartier bowls: add sautéed mushrooms or a drizzle of beef jus and serve the Lomo Saltado over buttery mashed potatoes instead of fries for a comforting twist. You can also make a larger pan and keep portions warm in a low oven while finishing the last of the sides.
Cook’s Notes
To keep everything moving, mise en place is non-negotiable. Have the sauce whisked, garlic minced, peppers and onions prepped, and potatoes ready to go in the oven before you heat the pan. When searing meat, pat it dry and give it a brief moment in the pan without touching it for a clean crust.
If you like a slightly thicker sauce, remove the vegetables briefly after step 10 and let the sauce reduce another 30–60 seconds before returning everything to the pan. Taste and adjust: a tiny pinch of sugar can help balance the vinegar if it feels too sharp.
Best Ways to Store
Leftovers keep well for 2–3 days refrigerated in an airtight container. Store sauce-soaked vegetables and beef together; keep fries separate if you want to re-crisp them later. To reheat, warm the stir-fry quickly in a hot skillet for a minute or two, and reheat fries on a baking sheet at 400°F for 8–10 minutes to restore crispness.
Helpful Q&A
Q: Can I make this gluten-free? A: Yes. Substitute tamari for soy sauce and use a gluten-free oyster sauce or a mix of beef stock and a touch of sugar.
Q: What if I don’t have beef stock? A: Use water with a small pinch of bouillon or a light broth substitute. The beef stock adds richness but the dish still works with a modest swap.
Q: Can I prep ahead? A: Absolutely. Cut the vegetables and meat and keep them covered in the fridge. Roast the potatoes up to a day ahead and re-crisp before serving. Toast and store the rice dry, then cook it when you’re ready.
Ready to Cook?
Line up your ingredients, preheat the oven, and heat your pan until it’s very hot. Follow the steps in order and keep everything moving — this is a dish that rewards confidence and timing. Serve immediately with rice and the crispy potatoes, finish with cilantro, and enjoy the lively, comforting flavors that make Lomo Saltado a favorite.
If you have questions while you cook, tell me what you’re using (pan type, protein swap, or timing) and I’ll help you adapt the technique. Let’s get cooking — this one’s worth every minute.
Lomo Saltado Recipe
Ingredients
Ingredients
- 1 cuplong-grain rice
- 2 cupswater minus 2 tablespoons boiling
- 1 1/2 poundsbeef tenderloin
- 5 tablespoonsavocado oil
- 1/2 teaspoonground cumin optional
- 2 poundsrusset potatoes
- 1/2 peeled red onion cut into wedges
- 1 seeded julienne yellow bell pepper
- 1 seeded julienne jalapeño
- 2 finely minced garlic cloves
- 3 tablespoonssoy sauce
- 1 tablespoonoyster sauce
- 1 tablespoondistilled white vinegar
- 1/2 cupbeef stock
- 3 seeded thickly sliced Roma tomatoes
- 3 tablespoonsminced fresh cilantro
- 1 teaspoondry oregano optional
- 3 green onions cut into 1” long pieces (optional)
Instructions
Instructions
- Preheat the oven to 425°F (for the potatoes). Line a baking sheet with parchment paper.
- Prepare the rice: place 1 cup long-grain rice in a dry medium (about 2‑quart) saucepan over low heat. Toast, stirring occasionally, 5–6 minutes until the rice looks opaque and faintly milky. Add 2 cups minus 2 tablespoons boiling water, stir once, cover, and cook over low heat 12–15 minutes, until the water is absorbed and the rice is tender. Remove from heat, fluff with a fork, cover, and set aside.
- Cut the beef tenderloin into 1‑inch cubes. In a bowl, toss the beef with 1 tablespoon avocado oil and ½ teaspoon ground cumin (optional). Set the beef aside while you prepare the other components.
- Prepare the potatoes: peel the 2 pounds russet potatoes and cut into large batonnet (French fry) shapes. Toss the potato batons with 1 tablespoon avocado oil so they are evenly coated. Spread them in a single layer on the prepared baking sheet.
- Roast the potatoes: place the baking sheet on the middle rack of the preheated 425°F oven and roast 25–35 minutes, turning once halfway through, until the potatoes are golden and crisp. When done, reduce the oven temperature to 225°F and keep the potatoes on the baking sheet in the oven to stay warm while you finish the stir-fry.
- While the potatoes roast, combine the sauce: in a small bowl whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon distilled white vinegar, and ½ cup beef stock. Set aside.
- Heat a large (12‑inch) carbon‑steel pan, cast‑iron skillet, or wok over high heat until very hot. Add the remaining 3 tablespoons avocado oil and heat until shimmering.
- Add the beef in a single layer, spread it out, and cook undisturbed 90 seconds. Stir-fry the beef 30 seconds more, then transfer the beef to a large plate and set aside (reserve any juices on the plate).
- Return the hot pan to the burner (high heat), add the ½ peeled red onion cut into wedges and stir-fry about 2 minutes. Add the seeded julienne yellow bell pepper and the seeded julienne jalapeño and stir-fry 30 seconds. Add the 2 finely minced garlic cloves and cook just until fragrant (about 15–30 seconds).
- Push the vegetables to the side or leave them in the pan, then pour in the prepared soy–oyster–vinegar–stock mixture. Cook about 2 minutes over high heat to reduce slightly.
- Return the beef (and any accumulated juices) to the pan with the vegetables. Add the 3 seeded thickly sliced Roma tomatoes, 3 tablespoons minced fresh cilantro, and 1 teaspoon dry oregano (optional). Add the 3 green onions cut into 1‑inch pieces (optional). Stir or toss briefly just to combine and heat through, about 1 minute.
- Plate: serve the lomo saltado immediately with the cooked rice and the oven‑kept potatoes (fries).
Equipment
- Baking Sheet
- Parchment Paper
- Medium Saucepan
- Fork
- Large plate
- carbon-steel pan or cast-iron skillet or wok
Notes
Make-Ahead:
You can prepare everything for this recipe 2 days before cooking. Once it is cooked, it’s meant to be eaten immediately.
How to Store:
Cover and store the lomo saltado in the fridge for up to 4 days. You can freeze this covered for up to 3 months.
How to Reheat:
Place the desired amount of lomo saltado into a small pan over medium heat and cook while stirring until hot. You can reheat the rice in the microwave. Add the fries to a sheet tray lined with parchment paper and bake in a preheated oven at 350° for 6 to 10 minutes or until hot.
Whenever a
to-temperature steak is reheated, it will always cause it to climb in internal doneness.
If you’re
using garlic granules or powder, whisk it in the soy-beef stock sauce before adding it to the pan.
Reducing the
sauce will help concentrate the flavors more and make it more delicious.
Watch the
video to see how I thinly slice and cook steak from other cuts of beef.
