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.

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.

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.

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.

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

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.

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.

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

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

Tastes authenic, the only things I did were to marinate the meat in the vinegar and soy sauce, and I've never liked how the potatoes are always soggy, so I quickly deepfry shoestring fries and pile them on top of the stir fry.