Lomo Saltado (Peruvian Steak Stir-Fry with Tomatoes and Fries)

Steps

1. Step 1

   Heat the oven to 450°F. Toss the potato sticks on a large rimmed baking sheet with 2 tbsp vegetable oil and a good pinch of salt, then spread them out in a single layer so they aren't touching.

   10 min · 450°F

   • 1 1/2 lb russet potatoes
   • 2 tbsp vegetable oil
   • the rest of the salt
2. Step 2

   Bake the fries for 30 to 35 minutes, flipping them once halfway through, until deep golden and crisp at the edges. Leave them in the warm oven until you serve.

   35 min, hands-off · 450°F

3. Step 3

   While the fries bake, combine the steak strips with the soy sauce, vinegar, ají amarillo paste, garlic, cumin and black pepper in a bowl. Stir to coat and let sit at room temperature while you cook the rice.

   5 min

   • 1 1/2 lb sirloin steak
   • 3 tbsp soy sauce
   • 3 tbsp red wine vinegar
   • 2 tbsp ají amarillo paste
   • 3 cloves garlic
   • 1/2 tsp ground cumin
   • 1/2 tsp black pepper
4. Step 4

   Put the rinsed rice, water and 1/2 tsp salt in a saucepan. Bring to a boil, cover, turn the heat to low and cook for 15 minutes, then take it off the heat and leave covered until serving.

   18 min, hands-off

   • 1/2 tsp salt
   • 1 1/2 cups long-grain white rice
   • 2 1/4 cups water
5. Step 5

   Lift the steak out of the marinade with tongs or a slotted spoon and set the marinade aside; you'll use it as the sauce. Pat the steak lightly with paper towels so it will brown.

   3 min

6. Step 6

   Heat a large heavy skillet or wok over the highest heat until it is very hot, about 2 minutes. Add 2 tbsp of the vegetable oil, then half the steak in a single layer. Sear without stirring for 1 minute, toss once, and cook 1 minute more until browned outside and still pink inside. Tip onto a plate and repeat with the rest of the steak.

   7 min

   • 2 tbsp vegetable oil
7. Step 7

   Add the last 1 tbsp oil to the hot pan along with the red onion. Cook over high heat, tossing, for 2 minutes, until the onion is charred at the edges but still crisp. Add the tomato wedges and cook 1 minute more, just until they begin to soften.

   4 min

   • 1 tbsp vegetable oil
   • 1 large red onion
   • 3 medium tomatoes
8. Step 8

   Pour in the reserved marinade and let it bubble hard for about 1 minute, scraping the browned bits off the bottom of the pan. Return the steak and any juices to the pan, toss for 30 seconds to coat, and taste for salt.

   2 min

9. Step 9

   Turn off the heat, add about two-thirds of the fries and the cilantro, and toss once or twice so the fries soak up a little sauce. Serve right away over the rice, with the remaining fries on top.

   2 min

   • 1/2 cup cilantro

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026