Reviewed: Nov. 14, 2009

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LADYJANE1

Cooking Level: Intermediate

Home Town: Edmonds, Washington, USA

Living In: San Francisco, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2009

This is a very good recipe. I read other reviews and used cilantro instead of parsley, which made it even better. I have to point out a couple things though: unless you have a deep fryer, making your own fries takes a really long time. I made this dish for 6 people and spent about an hour frying my own fries without a deep fryer. Next try I went with frozen "steak fries" and it came out just as good. The other thing to note is that if you will marinate your beef, it will release a lot of juice when sauteing it. So make sure you have very hot oil and even do it in batches, to make sure that your steak will stir fry instead of simmer in its own juices.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Littlelentil

Cooking Level: Expert

Home Town: Lima, Lima, Peru

Living In: Vienna, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2009

awesome!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Marisol

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 22, 2009

A friend from work from Peru recomended this to me as an authentic Peruvian dish. I was skeptical but it was actually very good. Interesting with the fries.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tia

Cooking Level: Expert

Home Town: Morton, Illinois, USA

Living In: Peoria, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2009

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 :)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

VariableVeracity

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 26, 2009

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.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

tooth

Home Town: Richmond, Virginia, USA

Living In: Oceanside, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 23, 2009

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.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

valencia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 10, 2009

I am a Peruvian as well and this has been my favorite meal since my dad first introduced me to Peruvian food when I was little. A restaurant I especially recommend to get this meal at for people in Manhattan is Flor De Mayo in the Upper West Side (around 100th Street and Broadway)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jon

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2009

This recipe is very authentic. In Peru, there are also different versions of this recipe. A lot of the people toss broccoli in there, string beans cut diagonally, or cauliflower with the rest of the same ingredients.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ashley

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2008

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.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Nikolina

Home Town: Tacoma, Washington, USA

Living In: Vratsa, Vratsa, Bulgaria

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2008

I first encountered Lomo Saltado in a small Latin restaurant in my area, where it quickly became a favorite. Unfortunately, the restaurant took this dish off the menu, so I was very pleased to discover it on this site and re-create it at home. As is, I think this recipe is OK. If you’re willing to invest a bit more time, however, it is a wonderful dish. 1) I’ve eaten meat and chicken versions of this recipe. I find the chicken to be better. 2) Do marinade the meat in the vinegar and soy sauce for at least an hour, if not several hours. The added tanginess is nice. 3) Ditch the frozen fries (does anyone really like Ore Ida?) and make your own. I agree, crispy, crunchy shoestring fries are best with this meal. I also season the fries with added pepper and paprika. 4) To serve, either place meat with some of the marinade on top of a “bed” of fries, or separate fries from the meat - but keep on the same plate! - so guests/family members can pick from both piles. This is good. I hope others try it despite the unusual name.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

m0wlp42

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2008

Great recipe! Add some cumin and it tastes just like my mom used to make it. You can also omit the potatoes and serve it in a bun. I would recommend a little longer cooking time at the end so the juices thicken.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ivonne

Cooking Level: Intermediate

Home Town: Lima, Lima, Peru

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 6, 2008

An absolutely gorgeous dish! I served it over oven-baked chips. But I served the leftover saltado over bulgar. We would choose bulgar any day! It was FAB! In keeping with the Peruvian theme, it would also be lovely served over quinoa.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sharon

Cooking Level: Expert

Home Town: Grass Lake, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 24, 2008

Delicious - I added crushed garlic clove and about 1 tsp of ground cumin as recommended by other reviewers.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RoyMacGregor

Cooking Level: Expert

Living In: Indian Wells, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 12, 2008

Yummy! One of my favorite dishes and not too much clean up. I usually add cumin, and sometimes oregano or coriander... and always fresh cilantro at the end. Serve it with Inca Cola (very popular Peruvian Soda). Also, if you want a unique, cheesy flavorful alternative to potato salad, search papas a la huancaina on google or yahoo. Peruvian food has yet to become popular but has such heritage and variety with influences from all over the world(lomo saltado nods to the 150 years of Chinese influence). sound like a Peruvian food promoter- and I guess I am cause it is so good and soemtimes hard to find.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

missliss

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2007

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.

Was this review helpful? [ YES ]
28 users found this review helpful

Reviewer:

Ada Cowan-Ruhlen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 6, 2007

This tastes better if you use real potatoes , not frozen.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Silvia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 28, 2007

I made this with rare seared tenderloin tipsand served it atop a citrus black bean stew and topped it with and Aji sauce I found on this site. Garnish with Orange slices and you have a meal fit for a king. I also didn't toss the fries in the sauce I just placed the meat and veggies over it like a gravy

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Justin

Cooking Level: Professional

Home Town: Andover, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2007

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.

Was this review helpful? [ YES ]
21 users found this review helpful