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Lomo Saltado - Peruvian Stir-fried Beef and Potatoes

User Rating 3.5 Star Rating (2 Reviews)


Lomo Saltado
Natasha K/Photodisc/Getty Images
Normally you do not find french fries in a stir-fry, nor do you find rice and potatoes served in the same dish. This Chinese-Peruvian dish breaks those rules to great effect. Seasoned with soy sauce and yellow aji peppers, this dish has both Peruvian and Asian flavors in every bite. Using frozen french fries makes this a quick midweek meal.

Prep Time: 1hour

Cook Time: 25minutes

Total Time: 1hour, 25minutes


  • 1 1/2 pounds potatoes (or frozen french fries)
  • 2 tablespoons vegetable oil
  • 2 cloves garlic
  • 1/2 teaspoon ground cumin
  • 1 pound beef tenderloin
  • 2 red onions, sliced thinly into slivers
  • 1 hot yellow pepper, diced
  • 3 tablespoons soy sauce
  • 2 tablespoons vinegar
  • 2 red peppers, sliced into thin strips
  • 2 plum tomatoes, sliced into thin strips
  • vegetable oil for frying potatoes
  • Salt and pepper to taste


  1. Peel and cut potatoes into 1/2 inch thick french fries, and place in ice water. Set aside.

  2. Cut beef into thin 1/2 inch strips. Mash garlic cloves. Heat vegetable oil in a skillet and sauté garlic with the cumin for 1 minute.

  3. Add beef and cook on medium high heat until browned on all sides.

  4. Remove beef from heat and season with salt and pepper. Set aside.

  5. Add the onions and hot yellow pepper to the same pan and cook 2 to 3 minutes, until the onions are soft, adding a little more vegetable oil if needed.

  6. Add the vinegar, soy sauce, and red peppers and cook 2 to 3 more minutes. Remove from heat.

  7. In a separate pan, fry the potatoes in 1 to 2 inches of oil until golden. Drain on paper towels and season with salt and pepper to taste.

  8. Add the beef to the pan with the onions and peppers. Add the tomatoes and heat for 2 minutes.

  9. Add the french fries to the stir-fry. Serve with rice.

Serves 4 to 6.

User Reviews

Reviews for this section have been closed.

 3 out of 5
Lomo Saltado, Member cezcarden

I usually make it with flank meat; I add to the frying time tspn. of anchovy and to the vegetables green bell pepper for more color. After incorporating the meat into the vegetables I put a mixture of red wine, soy sauce and white vinegar (2 tbsp. +-) and rob the meat to the frying pan to scrape the flavors for about 1 min. leaving some juice to pour after serving it. Gardened with a little of fresh cilantro.

20 out of 26 people found this helpful.

See all 2 reviews

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