2 ratings

Lomeaux Saltado

The ultimate family meal
Lomeaux Saltado
Courtesy of Tabasco

This recipe for Lomeaux Saltado, a spicy beef stir fry that’s layered over french fries and served with white rice, was created by Chef Jordan Ruiz of The Munch Factory in New Orleans.

Recipe courtesy of Tabasco

Ready in
25 m
10 m
(prepare time)
15 m
(cook time)


  • 4 Tablespoons vegetable oil, divided
  • 2 Pounds filet or sirloin steak, cut into strips
  • 1/2 large red onion, cut into half-inch slices
  • 1 large tomato, sliced into thick rounds
  • 3 cloves garlic, minced
  • 1 Tablespoon ají amarillo paste (found in most Latin markets)
  • 3 Tablespoons soy sauce
  • 1 Tablespoon white vinegar
  • 2 Tablespoons fresh cilantro, chopped
  • 1 Teaspoon TABASCO® Original Red Sauce
  • 1 Pound French fries (homemade is best, but frozen will do in a pinch)
  • 2 Cups white rice, cooked
  • Salt and black pepper to taste


Heat 2 tablespoons of oil in a wok or large sauté pan over high heat. Season the steak with salt and pepper, and cook until browned, about 3-4 minutes. Remove from the pan.

Heat the remaining 2 tablespoons of oil in the same pan. Add the red onion and cook for about 5 minutes until cooked halfway and browned. Add the cut tomato and garlic and sauté for 4 to 5 minutes; the tomatoes should be cooked but not falling apart.

Add the soy sauce, vinegar, and ají amarillo paste and cook for 1 minute. Turn off the heat and stir in the TABASCO® Original Red Sauce and chopped cilantro. Taste and adjust with salt and pepper as needed.

Deep-fry fries when oil has reached 360 degrees (if using a thermometer), until fries are golden brown. Season lightly with salt and pepper.

Serve by pouring the steak and sauce over the fries, and a side of white rice. Enjoy!