READY IN 50 mins

Peruvian Lomo Saltado

Read Reviews (56)

"This is a traditional, very easy dish to make. I might add that it's very popular with finicky kids and adults as well." — Perricholi

Directions

Prepare the bag of French fries according to package directions.
While the French fries are cooking, heat the oil in a frying pan over medium-high heat. Season the sliced meat with salt and pepper to taste. Fry the meat until just cooked, and the juices begin to release. Remove the meat from the frying pan, then cook the onions, with additional oil if needed, until they are transparent. Stir in the tomato and aji amarillo; cook until the tomato softens. Pour in the vinegar and soy sauce, add the French fries, cover, and cook until the beef is done, about 3 minutes. Season to taste with salt and pepper, and sprinkle with chopped parsley to serve.

Kitchen-Friendly View

PREP 30 mins
COOK 20 mins
READY IN 50 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 02, 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.

—valencia

See full review »

Most Helpful Critical Review

May 06, 2013

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.

—Littlelentil

See full review »

72 Ratings

See other versions of this recipe!

Jul 06, 2009

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.

—Gina

See full review »

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.

—Ada Cowan-Ruhlen

See full review »

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.

—tooth

See full review »

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.

—Nikolina

See full review »

Nov 18, 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!

—LADYJANE1

See full review »

Aug 07, 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 :)

—VariableVeracity

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Spicy Peruvian Pork

Lomo de Res, Cuban-Style Rib-Eye Steaks

Peruvian Arroz con Pollo

Peruvian Aji Sauce

Peruvian Chicken Soup (Aguadito de Pollo)

Peruvian Cilantro Rice

Peruvian Aji Amarillo Cheese Sauce

Peruvian Style Beer Can Chicken

Peruvian Aji-Style Sauce

Rice and Beef Stuffed Tomatoes

Nutrition

Calories
498 kcal
25%

Carbohydrates
37.8 g
12%

Cholesterol
74 mg
25%

Fat
27.3 g
42%

Fiber
4.6 g
19%

Protein
26.3 g
53%

Sodium
606 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Peruvian Lomo Saltado

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 498
Calories from Fat: 246

% Daily Value *
Total Fat 27.3g 42 %
Saturated Fat 8.2g 41 %
Cholesterol 74mg 25 %
Sodium 606mg 24 %
** Potassium 1250mg 35 %
Total Carbohydrates 37.8g 12 %
Dietary Fiber 4.6g 19 %
Protein 26.3g 53 %
Sugars 6g
Vitamin A 29 %
Vitamin C 115 %
Calcium 5 %
Iron 36 %
** Thiamin 35 %
** Niacin 89 %
** Vitamin B6 53 %
** Magnesium 25 %
** Folate 45 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.