Lomo Saltado Peruano

Recipe by Lucia Solorzano


Lomo Saltado is a stir-fry style Peruvian dish. It originated from Chifa (Chinese-Peruvian food) and has made it’s way across households in Peru. This is one of my favorite dishes because it hits the spot of a warm, comfortable, and hearty meal, not to mention it smells amazing when it’s being cooked.


  • 1 (16 ounces) pack of french fries
  • 3-4 large tomatoes, sliced into wedges
  • 1 large onion, sliced into strips
  • 1 pound of beef sirloin (or any kind good for stir fry), sliced to 1/8 -¼ inches thick
  • 1 yellow chili pepper (preferably Peruvian aji amarillo, although I use cayenne pepper and cumin if I have none)
  • ¼ cup distilled white vinegar
  • 2 tablespoons chopped fresh parsley
  • Dash of soy sauce
  • White rice
  • Salt and pepper to taste
  • Vegetable or olive oil as needed


  1. Prepare french fries according to package
  2. Season the sliced meat with salt and pepper while oil heats up in a pan. Fry the meat just until the juices start to be released.
  3. Take the meat out and cook the onions until they are transparent. Then, add in the tomatoes and aji amarillo until the tomatoes are soft.
  4. Add in the vinegar, soy sauce, french fries, and add back the beef. Cover and cook until the beef is done, around 3-5 minutes.
  5. Add salt and pepper as needed, sprinkle parsley over, and serve over white rice.

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