Peruvian Lomo Saltado Recipe

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 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.

I lived in Peru for a while and I love coming across recipes I've had abroad. I've made this a few times now, and these are my favorite modifications. I make my own fries. My changes to the recipe: I do not peel or seed the tomatoes. I use cilantro instead of parsley. I use leftover medium rare roast beef for the meat, cut into thick slices. I use half white vinegar and half white wine vinegar. I use an aji amarillo paste (1 heaping tablespoon of that for a nice flavor). My method: Heat oil, add onion and stir until cooked, then add tomatoes and cilantro. Add aji (if using paste), vinegar, soy sauce, dash of cumin, salt and pepper. Add cooked beef, then toss in french fries. Amazing and tastes authentic!

This is pretty spectacular! My husband and I had this meal at a local Peruvian restaurant a few days ago. It was AMAZING SOOOO I just HAD to see if I could recreate it at home. With a few suggestions from other reviewers, I made it. It is so easy, yet it tastes so gourmet! I marinated the meat (I used a 1 lb rib eye steak)in red wine, garlic, Worcestershire sauce, and a few splashes of low sodium soy sauce. I sprinkled the meat with some Adobo seasoning and some cumin before putting it into the marinade. I didn't have the aji Amarillo pepper but I don't like spicy so I didn't miss it. I used regular tomatoes sliced into strips and I did remove the seeds at the same time to cut down on the liquid from them. I also used the red onion as suggested which is what was in the dish at the restaurant. I also used cilantro in place of the parsley. The entire meal cooked in a matter of minutes once everything was sliced up. I took another reviewer's suggestion to make the rice by frying some garlic in some oil then putting my rice into the pan and sautéed it for a minute before adding the water to finish cooking. I also made the fries myself and served them alongside the dish (again, also the way it was served in the restaurant). It is OUTSTANDING and tasted just like the restaurant's meal. Thank you for posting this recipe! I will be making this again....

As another reviewer noted, Peruvian lomo saltado is really a South American stir fry (because of the large Asian immigrant population in Peru). My wife is Peruvian and I've been eating Peruvian food, like lomo saltado, for decades. First, it needs lots of chopped garlic. Second, it lacked much flavor because no cumin was in the recipe. Third, mix a tablespoon of corn starch in a 1/4 cup of water and mix into the lomo for the last 5 minutes to thicken the liquid. Lastly, never, ever put the French fries in the pan and steam them. Make them separately, then put them on top of fresh cooked white rice, then scoop the lomo on top.

I am an American living in Lima, Peru, and I learned a lot about this dish from a Peruvian friend that cooked it for me. Since she doesn't use written recipes with measurements, I looked one up to combine these ideas with her suggestions. As others have said, marinate the meat before you cook it. I marinated beef tenderloin with red wine vinegar (some use red wine for this), soy sauce, pressed garlic cloves, cumin, oregano, salt, and black pepper. As others have mentioned, this dish is always cooked here in Peru with red onion. I soaked my onion in some water and vinegar to lessen the onion flavor since they are quite strong here. I do recommend taking out the seeds of the tomatoes (I used Roma) because that can add extra liquid that takes away from the desired stir-fry cooking style that stems from the Chinese influence in this dish. Don't cover it as it cooks - keep it "jumping" as the name implies.

It was great I added quartered red onion which I waited before then I added Badia complete seasoning to the meat while I marinated it in the vinegar soy sauce garlic powder and olive oil.when i cooked it I added the opinions and tomatoes quartered also along with the cilantro and parsley. It was amazing. I used the shaved beef at Trader Joe's and Aldis

Such a great recipe. My husband is Peruvian and this is his most favorite dish. I've made others in the past but never turned out this good. Next time I am going to use a little less vinegar. I did let the meat marinate for a couple of hours in the vinegar and soy sauce plus I added minced garlic. While cooking we put in a few pinches of cumin and topped the dish with cilantro. My husband loved it!!

It was really good! I did marinate the meat with garlic , red wine vinegar , soy sauce and some white wine vinegar for about 45 minutes before cooking. You will definitely end up needing a little bit more than a "dash " of soy sauce. In the end , after i placed the rice in a measuring cup to give it a nice shape , I took a tablespoon of soy sauce and put it in the rice , for some extra flavor. Also , I cooked the fries until crispy and just mixed it in the plate with the food, I never actually mixed it with the steak, to avoid them becoming soggy

Made some changes and it turned out great! - Marinated beef for 1 hour in vinegar/soy & added 2 big pinches of Cumin - No need to take beef out of pot once cooking - Used Chipotle chilli pepper powder instead of yellow chilli pepper - Brown sugar to cut down acidity if needed - Allow to boil & simmer after adding soy/vinegar at the end to bring it to the correct flavor - Used steak fries and added them right before eating, so the fries wouldn't be soggy - Will use cilantro instead of parsley next time

Love this dish! I used flat iron steak and just salt and peppered after slicing. I let it "marinade" for an hour before stir frying. I also used cilantro instead of parsley. Made the Aji recipe found online, and used fresh local potatoes for the fries. I tossed the fries with the meat JUST prior to serving. Tasted just like my favorite Peruvian restaurant... And we have lots leftover! Perfection!

Can’t believe how good 😋

I was cautious about using vinegar, but it really added a brightness to the dish. I added sliced sweet peppers with the onions and used a seeded and deveined jalapeno cut in half as I couldnt find an aji chile. The beef was thin-sliced stir fry from the store that I seasoned with Goya adobo seasoning. Otherwise, I followed the cooking steps. Nice change from chinese stir fry.

i liked is has a great flavors

I thought it was gonna taste like adobo but the flavors together make something different, and the veggies & potatoes(made fries from another recipe on here) make this a cheap and filling meal. Replaced Aja with habanero, since there was no aja in my store near me, good citrus flavor and heat.

It says to mix the cooked french fries with the meat yet the picture shows the french fries separate and it also shows rice. Why would you have rice and french fries in the same meal and the recipe doesn’t tell you anything about the rice

we made this for a large baby shower and one of our church Fundraisers. what a hit.

This recipe is good no matter how simple, just soy sauce and vinegar is good too. I used a cheap steak cut, and the jarred pepper paste, and added cumin and garlic as one reviewer mentioned and it came out fantastic! I just question would tri-tip be better? Not tough?

Quick, easy, chef-level vibes.

So satisfying after a long day.