Peruvian Lomo Saltado Rice Bowl
A vibrant Peruvian classic featuring tender strips of beef, charred tomatoes and red onions, crispy golden fries, and a tangy soy-vinegar sauce served over fluffy rice. This high-heat stir-fry marries Peruvian and Asian flavors for a satisfying one-bowl meal with plenty of texture and brightness.
Steps
Before you start
- Start the rice first so it's ready when the stir-fry finishes
- Have all ingredients prepped and within arm's reach before you start cooking the beef (mise en place)
- Pat the beef and potatoes completely dry with paper towels—moisture prevents proper browning and crisping
Cook the Rice
- In a medium pot with a lid, combine rice, water or broth, and salt.
- Bring to a boil over high heat (about 3–4 minutes).
- Once boiling, reduce the heat to low, cover tightly with the lid, and cook for 18 minutes without lifting the lid.
- The rice is done when all liquid is absorbed and grains are tender.
- Fluff with a fork and set aside.
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Ready when: All liquid absorbed, grains are separate and tender
Tip: Don't lift the lid while cooking—steam is essential for fluffy rice.
Prepare Potatoes for Soaking
- While the rice cooks, cut the russet potatoes lengthwise into fries approximately 1/4 inch (6 mm) thick.
- Place the cut potatoes in a bowl and cover with cold water.
- Soak for 10 minutes.
- This removes excess starch, which helps them crisp up during frying.
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Ready when: Potatoes are sliced thinly and submerged in cold water
Tip: Cut potatoes just before soaking to prevent browning; thicker or thinner fries cook at different rates, so keep them uniform.
Make Sauce and Prep Remaining Ingredients
- In a small bowl, whisk together soy sauce, vinegar, minced garlic, and aji amarillo paste (if using).
- Set aside.
- Pat the beef strips completely dry with paper towels—this is crucial for a good sear and crust.
- Slice the red onion into thin wedges (about 8–10 wedges per onion).
- Cut each tomato into 6 wedges.
- Chop the fresh cilantro finely.
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Ready when: All vegetables prepped and sauce is whisked together
Tip: Patting the beef dry is essential; any surface moisture will create steam instead of a brown crust. Have everything ready before you start cooking—this is a quick stir-fry.
Fry the Potatoes Until CrispyOven 200°F / 95°C
- Drain the soaked potatoes and pat them very dry with paper towels.
- Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C), checking with a thermometer.
- Working in two or three batches to avoid overcrowding, carefully add the fries to the hot oil and fry for 8–10 minutes per batch until golden brown and crispy.
- Use a slotted spoon to transfer to paper towels.
- Season immediately with salt.
- You can keep the finished fries warm in a 200°F (93°C) oven while you prepare the stir-fry.
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Ready when: Fries are golden brown, crispy on the outside, and cooked through
Tip: Don't skip the paper towels or the salt seasoning right after frying—it helps them stay crispy. Oil temperature is critical: 350°F (175°C) achieves a crispy outside and fluffy inside; too hot and they'll brown before cooking through, too cool and they'll absorb oil.
Sear the Beef Over High Heat
- Heat 1.5 tbsp of the vegetable oil in a large skillet or wok over high heat until it shimmers and just begins to smoke (about 2 minutes).
- Working in two batches to avoid crowding the pan, add the beef strips and sear without stirring for about 1–2 minutes on the first side until a brown crust forms.
- Toss and cook for another 1–2 minutes until the beef is browned on the outside but still slightly pink inside (130–135°F / 54–57°C internal temperature for medium-rare).
- Transfer to a clean plate and set aside.
- Do not overcook.
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Ready when: Beef is browned on the outside with a pink center (130–135°F / 54–57°C for medium-rare)
Tip: Don't move the beef immediately after adding it to the pan; let it sit for 1–2 minutes to develop a brown crust. If you stir too early, it will stick and steam rather than sear. High heat is essential for browning flavor.
Stir-Fry Vegetables with Aromatics
- In the same skillet over high heat, add the remaining 1.5 tbsp of oil.
- Add the sliced red onion and stir-fry constantly for about 2 minutes, stirring briskly, until the onion begins to soften and becomes translucent at the edges.
- Add the tomato wedges and stir-fry for another 1–2 minutes, keeping the heat high.
- The tomatoes should warm through but hold their shape—you want some texture, not a mushy sauce.
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Ready when: Onion is softened at the edges and translucent; tomatoes are warm and hold their shape
Tip: Keep the heat high and stir constantly to prevent sticking and to develop fond (flavorful brown bits) on the pan bottom. The vegetables should stay crisp-tender, not soft and mushy.
Combine Beef with Vegetables and Sauce
- Return the seared beef and any accumulated juices to the skillet with the vegetables.
- Pour the prepared sauce (soy sauce, vinegar, garlic, and aji amarillo) over everything and toss constantly for 1–2 minutes, coating all ingredients evenly.
- The sauce will bubble slightly and coat the beef, onion, and tomatoes.
- Remove from heat and stir in the fresh cilantro.
- Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- A squeeze of fresh lime juice adds brightness and authenticity.
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Ready when: All ingredients are coated in sauce, heated through, and aromatic (1–2 minutes of tossing)
Tip: Don't overcook after combining—the beef will become tough and the vegetables will lose their texture and fresh taste. Cilantro and lime are essential for the signature Peruvian brightness.
Assemble and Serve
- Divide the cooked rice among four bowls, spreading it as a base.
- Spoon the hot beef and vegetable mixture (with all the sauce) over the rice, making sure each bowl gets an equal share of meat, vegetables, and sauce.
- Serve with a generous pile of crispy fries on the side or gently stirred into the bowl.
- Offer lime wedges for squeezing over the top.
- Serve immediately while everything is hot.
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Ready when: All components are plated, hot, and ready to eat
Tip: The fries are best enjoyed immediately while still crispy. In Peru, lomo saltado is often served with a cold beer and aji sauce on the side (optional).
Good to know
Tips
- Pat your beef and potatoes completely dry before cooking—moisture creates steam instead of the golden crust essential to lomo saltado.
- Keep your oil temperature steady at 350°F (175°C) for the fries. If it drops during frying, the fries will absorb oil and become greasy. Use a reliable thermometer.
- This is a fast stir-fry; have all ingredients prepped and within arm's reach (mise en place) before you heat the skillet. Once you start, the cooking is done in minutes.
- Aji amarillo paste adds authentic Peruvian heat and complexity. Find it in the Latin or international foods aisle of your grocery store, or order it online. It freezes well.
Make ahead
The sauce can be made up to 1 day ahead and stored in a covered container in the refrigerator. The potatoes can be cut and stored in cold water in the refrigerator for up to 4 hours before frying. The rice can be cooked up to 8 hours ahead and reheated gently with a splash of water on the stovetop or in the microwave. However, the beef and vegetable stir-fry should be cooked fresh to order for best texture and flavor.
Storage & reheating
Best served fresh, but leftovers can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef and vegetable mixture gently on the stovetop over medium heat (stir occasionally to prevent sticking), and warm the rice with a splash of water. The fries are best eaten fresh and crispy but can be crisped briefly in a hot oven at 400°F (200°C) for 5 minutes before serving. Do not freeze the fries, as they become soggy; however, the beef stir-fry can be frozen for up to 2 months in a freezer-safe container and reheated on the stovetop.
Substitutions
- aji amarillo paste → jalapeño, minced, or Fresno chili, minced, or a pinch of cayenne pepper. Aji amarillo paste is the traditional ingredient and adds a mild, fruity heat; the substitutes provide heat but lack the complexity. Look for aji amarillo in the Latin foods section of your grocery store or order online.
- beef sirloin → flank steak, skirt steak, or New York strip steak. Sirloin is traditional for lomo saltado. Flank and skirt are more flavorful but can be tougher if overcooked; cook to medium-rare (130–135°F / 54–57°C) and slice against the grain. Strip steak is more tender and expensive.
- fresh cilantro → fresh parsley, chopped. Cilantro is strongly traditional; parsley is milder and less distinctive but works in a pinch. Some people are sensitive to cilantro's flavor, so this substitution may be personal.
- red wine vinegar or rice vinegar → fresh lime juice (1.5 tbsp) or white wine vinegar. Red wine vinegar and rice vinegar are both excellent; white wine vinegar is sharper and more acidic. Lime juice adds brightness but changes the flavor profile slightly.
