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This shaking beef lomo saltado is a Vietnamese-Peruvian fusion that brings two of the world's best beef stir-fries onto one plate. Peppery seared beef meets crispy french fries, juicy tomato wedges, sweet red onion, and a vibrant herbal aji sauce for a tasty 30-minute dinner.
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What makes this dish special
Even as a professional chef, I occasionally run out of inspiration for new recipes. That's usually when I start eating out more, hoping a dish at a restaurant will spark something I haven't thought of yet.
That's exactly what happened on my last trip to Hawaii. I had dinner at The Pig and the Lady in Honolulu, and they had a shaking beef lomo saltado on the menu. I took one bite and immediately knew I had to recreate it at home. The pairing made so much sense. Vietnamese shaking beef is built on garlic, soy, fish sauce, and big bold black pepper. Peruvian lomo saltado is built on seared beef, tomatoes, onions, and french fries. Both are wok-fired stir-fries. They speak the same language.
Here is my version of that brilliant idea. It uses the simple but punchy seasoning profile of Vietnamese shaking beef, the classic stir-fry components of lomo saltado, and the homemade aji sauce from my original lomo saltado recipe to tie it all together. Tender peppery beef, crispy fries, blistered tomatoes, and a bright herbal sauce that cuts right through the richness - what more can you ask for?
Recipe
Shaking Beef Lomo Saltado
Ingredients
Aji sauce
- 2 cups chopped romaine lettuce
- ¼ cup olive oil
- ½ bunch cilantro leaves
- 5 green onions chopped
- 1 jalapeno roughly chopped
- 2 garlic cloves
- 1 teaspoon salt
- ½ teaspoon black pepper
Beef marinade
- 1 pound tender beef sirloin, filet, or flank, cut into 1-inch cubes
- 2 tablespoons oyster sauce
- 1 ½ tablespoons fish sauce
- 1 ½ tablespoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon black pepper
- 3 garlic cloves minced
- 1 tablespoon olive oil
Stir-fry
- 10 ounces frozen thick cut french fries
- 2 tablespoons olive oil divided
- 1 small red onion sliced
- 2 small tomatoes cut into wedges
- 2 garlic cloves minced
- 1 tablespoon red wine vinegar
- 1 tablespoon chopped cilantro
Instructions
- Prepare the aji sauce. Combine romaine, olive oil, cilantro, green onions, jalapeno, garlic, salt, and pepper in a blender. Puree until smooth and set aside.
- Marinate the beef. Whisk oyster sauce, soy sauce, fish sauce, sugar, black pepper, garlic, and oil in a bowl. Add beef and toss to coat. Marinate at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
- Cook the fries, following the package directions. Set aside.
- Heat 1 tablespoon oil in a wok or large saute pan over high heat until smoking. Add beef in a single layer and let it sit untouched for about a minute to develop a crust. Toss or shake the pan every 30 seconds for another 1 to 2 minutes, until beef is browned but still pink in the center. Remove and set aside.
- Add another tablespoon of oil to the same pan. Add red onion and saute for 2 minutes. Add tomatoes and garlic and cook another 2 minutes, just until the tomatoes start to release juice but still hold their shape.
- Add red wine vinegar and let it sizzle for 30 seconds. Return the beef to the pan along with the french fries. Toss everything together for one minute. Adjust seasoning with salt and pepper.
- Remove from heat and garnish with cilantro. Serve with aji sauce and steamed rice.
Video
Notes
Step-by-step instructions
Step 1: Make aji sauce
Start with the aji sauce since it benefits from a little time to let the flavors settle. Combine the romaine, olive oil, cilantro, green onions, jalapeno, garlic, salt, and pepper in a blender. Puree until smooth and bright green.
If you want less heat, remove the jalapeno seeds before blending. If you love spice, leave them in or even add a second pepper.
Transfer to a small bowl and set it aside while you cook everything else. You can also make this a day in advance and store it in the refrigerator.
Step 2: Marinate the beef
Now it's time to move on to the actual stir-fry. Shaking beef is normally prepared with cubed beef. You can choose to cut your beef into 1-inch cubes rather than slicing it into strips, but since I used flap meat, I sliced the beef.
Whisk together the oyster sauce, soy sauce, fish sauce, sugar, garlic, black pepper, and oil in a bowl. Add the beef and toss until every piece is coated.
Let it sit for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator if you want to prep ahead.
Don't skip the black pepper or skimp on it. Freshly cracked pepper is the signature note of shaking beef, so be generous.
Step 3: Cook the stir-fry
Fry the french fries first so they are ready to go when you finish the beef. You can deep fry them at 350 degrees until golden, or use an air fryer following the package directions. Drain on paper towels and set aside.
Heat a wok or large saute pan over high heat until it is just starting to smoke. Add the beef in a single layer and let it sit untouched for about a minute. This first contact is where the crust forms.
Then, start shaking the pan every 30 seconds for another 1 to 2 minutes, just until the beef is browned but still pink in the center. Remove the beef and set it aside.
Recipe tip
If your pan is small, cook the beef in two batches and return everything to the pan at the end. A wok works best, but a heavy stainless or carbon steel pan will also do the job.
Add another tablespoon of oil to the same pan and saute the red onion for 2 minutes.
Then, add the tomatoes and garlic and cook for another 2 minutes. You want the tomatoes to release a little juice but still hold their shape, not collapse into sauce.
Pour in the red wine vinegar and let it sizzle for 30 seconds. Return the beef to the pan along with the french fries. Toss everything together for one minute so the fries pick up the pan juices.
Give the shaking beef lomo saltado a taste and adjust the seasoning with salt and pepper if needed. Garnish with cilantro and serve with the aji sauce and steamed rice on the side.
Not too brag, but I'm darn proud of this dish. No, it wasn't my idea, but I will say, I think the recipe delivered and matches the one from the Pig and the Lady's! Crisp french fries against juicy seared beef, blistered tomato wedges, peppery oyster-soy glaze, and the bright aji sauce - it's my idea of a perfect stir-fry.
For another delicious, quick stir-fry, check out this cara cara orange ginger chicken stir-fry and chili basil tofu stir-fry!
Make-ahead and storage tips
- Make-ahead: You can prepare the aji sauce up to 3 days in advance. You can also marinate the beef for 2 hours before cooking.
- Store: Store cooked stir-fry in an airtight container in the refrigerator for up to 3 days.
More beef stir-fry recipes
Looking for more beef stir-fry dishes? Try these:
Work with me
All images shot and styled by Christine Ma. Available for food photography, styling, and recipe development.
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