Lomo Saltado (Peruvian Beef and Fries)
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 13
About this dish
In this Peruvian beef stir-fry, French fries get tossed right into the pan and rice sits on the side of the plate.
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Soy sauce and red wine vinegar bring salt and sourness together, and only half a teaspoon of ají amarillo, a yellow chili paste, goes in. Plate it as soon as the fries have taken on a little sauce, before they go limp.
Ingredients
Instructions
- 1
Have the rice and fries ready and hot.
Cut the beef into strips about 1.3cm thick, the onion into strips about 0.6cm wide and the tomatoes into thick wedges.
- 2
Mix vinegar, soy sauce, brown sugar and ají amarillo paste.
Coat the beef evenly with the adobo seasoning.
- 3
Heat a large pan over medium-high heat, add 1 tablespoon oil and spread the beef without crowding.
Brown on several sides for about 3 minutes, then remove.
- 4
Cook the onion in the remaining 1 tablespoon oil for about 5 minutes, retaining some firmness.
Add garlic and stir for about 30 seconds.
- 5
Return the beef, pour in the sauce and scrape up browned bits.
Add tomatoes and fries, toss for about 1 minute just to coat evenly, then turn off the heat.
- 6
Divide among plates and scatter with parsley.
Serve immediately with the prepared hot rice.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Lomo Saltado - Peruvian Beef Stir-Fry and Potatoes
Goya Foods · Checked: 2026-09-07
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