Recipe by Perricholi
"This is a traditional, very easy dish to make. I might add that it's very popular with finicky kids and adults as well."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) package
frozen French fries
vegetable oil as needed
beef tri tip, sliced 1/8 to 1/4 inch thick
salt and pepper to taste
onion, sliced into strips
tomatoes, peeled, seeded, and sliced into strips
yellow chili pepper (preferably Peruvian aji amarillo)
distilled white vinegar
soy sauce to taste
chopped fresh parsley
I am peruvian and had loved this recipe since I was a child. Instead of using frozen fries, try making the fries yourself by chopping potatoes into fries and making frying them in a pan, just add a little olive oil. They come out cruncy and great! Also, added cumin and minced garlic to the marinade to give it an authentic taste and served with rice.
This recipe had a good flavor but it was too "stew-y". Lomo saltado is supposed to be "stir-fried". There is no covering to let the meat cook in stir frying! The method of cooking has a big impact on the flavor.
Here are grandma's bulletpoints: 1) Lomo saltado is made with *lomo*, meaning tenderloin. If you can get some (I get it when it's on sale and freeze some), please use that. There's no need to marinate a good tenderloin. And don't let the juices release. Stir fry, in a wok, with HIGH heat. You want the juices to release in your plate. 2) Make sure your onions are RED. (I have small kids, so I won't say anything about the frozen fries; it's a good shortcut) 3) no need to peel or seed tomato. 4) Grandma says parsley AND cilantro. She was the best cook in the world, so she should know. 5) You add the meat back just to bring all flavors together, 30 seconds or so (you're still stir frying at high heat). Do not overcook. I repeat: DO.NOT.OVERCOOK! Your vegetables need to be still crisp. 6) Have your crispy fries waiting and add them only at the end, a split second before serving, and if possible only to the portion that you're going to eat right away or they'll get soggy.
There, now it's just like grandma's, that is: perfect.
My husband is Peruvian, his family introduced me to this, they have it almost every sunday.. Also living in Miami, there are tons of latin/south american restaurants that serve this dish. Tastes authentic, the only things I did was: marinate the meat in the vinegar and soy sauce,thinly slice hot yellow peppers add a bit of garlic and cumin. Also I've never liked how the potatoes are always soggy, so toss them in last when ready to serve the dish. I used large slices of RED onion and ROMA tomato along with cilantro, NOT parsley. One thing is this doesn't produce much juice or gravy, which is my family's favorite part to top white rice. I also serve spicy aji sauce on the side. The better cut of steak you use, the better this will be.
I am Peruvian and if you are looking for an authentic "Lomo Saltado" flavor, this is it! I also believe that it is better to use real potatoes.
I have made this meal several times. I never peel or de-seed the tomatoes. That's a waste of time. Make sure to use RED onions for better flavor. Don't use parsley, use cilantro!!1 Never use Ore-Ida frozen potatoes, they fall apart. Cut your own fresh potato fries or some other brand. I like to use peruvian aji salsas called aji panca and aji amarillo to spice up the beef. I just fry the salsas in oil for a bit and then add the beef to it. You can add garlic puree too. Finally, don't forget the touch of vinegar, it really makes a difference.
Wow, this was absolutely delicious! Imperative that the meat is marinated in the vinegar/soy sauce for at least a half an hour. Like others, I added cumin, garlic and subbed cilantro for the parsley. I used Ore Ida steak fries to much success! I did turn up the heat to almost a broil for an extra 4 minutes at the end to make them extra crispy. Make yourself a pisco sour, and try this recipe, it's a must!
I'm Peruvian and also think this is a great recipe. Marinating the meat and adding cumin are great tips. Sometimes when I make this I bring home large fries from a fast food joint, then just throw them on top of the stir fry.
My family is from Peru and this is a favorite when we visit Lima, and at home. I marinated the meat in the vinegar and soy sauce. Gave the meat a nice flavor. Used red onion and made my own french fries. Also used cilantro instead of parsley and added quite a bit of minced garlic. I used some aji amarillo in a bottle I purchased last time I was in Peru. Pretty much impossible to find fresh aji in the states from what I have seen. Served over rice! Yum :)
* Percent Daily Values are based on a 2,000 calorie diet.
Peruvian Lomo Saltado
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 246
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
A savory surprise! Kid-approved meatloaf cupcakes are piped with mashed potatoes.
See how to make a shortcut shepherd’s pie with leftover beef.
A sweet tomato salad with seared beef and a creamy, aromatic horseradish sauce.