Peruvian Lomo Saltado

Peruvian Lomo Saltado

60 Reviews 17 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Perricholi
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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Prepare the bag of French fries according to package directions.
  2. 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.

Share It

Reviews (60)

Rate This Recipe
valencia
251

valencia

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.

Gina
180

Gina

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.

Ada Cowan-Ruhlen
116

Ada Cowan-Ruhlen

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.

More Reviews

Similar Recipes

Peruvian Chicken Soup (Aguadito de Pollo)
(61)

Peruvian Chicken Soup (Aguadito de Pollo)

Peruvian Arroz con Pollo
(42)

Peruvian Arroz con Pollo

Spicy Peruvian Pork
(25)

Spicy Peruvian Pork

Peruvian Cilantro Rice
(30)

Peruvian Cilantro Rice

Peruvian Aji Sauce
(14)

Peruvian Aji Sauce

Lomo de Res, Cuban-Style Rib-Eye Steaks
(12)

Lomo de Res, Cuban-Style Rib-Eye Steaks

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 498 cal
  • 25%
  • Fat
  • 27.3 g
  • 42%
  • Carbs
  • 37.8 g
  • 12%
  • Protein
  • 26.3 g
  • 53%
  • Cholesterol
  • 74 mg
  • 25%
  • Sodium
  • 606 mg
  • 24%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Peruvian Arroz con Pollo

>

next recipe:

Peruvian Meat and Rice