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    You are in: Home / Recipes / Lomo Saltado (Peruvian Beef and Potato Stir Fry) Recipe
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    Lomo Saltado (Peruvian Beef and Potato Stir Fry)

    Lomo Saltado (Peruvian Beef and Potato Stir Fry). Photo by TeresaS

    1/1 Photo of Lomo Saltado (Peruvian Beef and Potato Stir Fry)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Nif's Note:

    People are often surprised to learn that Peruvian cuisine has a strong Chinese influence. A large Chinese immigrant community in Lima has given rise to a unique fusion of Incan, European and Asian cuisine called chifa cooking. Lomo saltado, a stir fry of beef and French fries over rice, is the ultimate example. I did not include the rice or French fry cooking time. Enjoy!

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    Units: US | Metric


    1. 1
      Cut the beef against the grain into strips about 2 inches long and 1/4 inch thick. Get all of your ingredients ready and close at hand. Prepare the French fries and rice and keep hot.
    2. 2
      Heat the oil over high flame in a large pot or wok until it shimmers. Add the beef and stir fry until it is just cooked through, 1 to 2 minutes. Remove to a plate and set aside.
    3. 3
      Add more oil to the pot or wok if needed and return it to high heat. Add the onion, peppers and garlic and stir fry until the onion is cooked through, but still a little crunchy, 2 to 3 minutes.
    4. 4
      Add the tomatoes, soy sauce, vinegar, salt and pepper and stir fry for about 1 minute more. Return the beef to the pot or wok, along with the French fries and toss everything together to heat through and mingle the flavors. Adjust seasoning with salt and pepper.
    5. 5
      Place a big scoop of rice on each diner's plate and serve the lomo saltado over the rice.
    6. 6
    7. 7
      Versions of lomo saltado vary widely. Try seasoning the dish with some ground cumin, oregano, chopped parsley or chopped cilantro. Omit the vinegar or substitute a squeeze of lemon juice.
    8. 8
      Ajís amarillos chiles lend a unique, especially Peruvian, flavor to this dish. Other chiles (jalapeño, serrano) can be used, but the flavor won't be the same. Or just use a red or green bell pepper for a mild dish.
    9. 9
      Try adding a shot or two of pisco brandy at the end and flame it for a dramatic finale.

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    Ratings & Reviews:

    • on February 10, 2014


      Well this is probably the strangest stir-fry I've ever eaten, but it's so delicious. I loved the fries in here, and the sauce was superb. This dish definitely tastes like a fusion of Asian and Latino cuisines- two of my favorites. I enjoyed it and will be making it often.

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    • on May 28, 2012


      This was not only delicious but very SIL took a trip down to Peru with his dad and enjoyed this dish with some most authentic dishes this is a one of a kind...there are so many different recipes that you really can't mess it up...the rest of the family was not so sure that it would work out and be have learned to trust my SIL and his taste buds...the end result was...WOW!

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    • on March 28, 2014


      Good dish. I used less oil and a half tablespoon of ahi amarillo paste. This was tons of meat for us, subbing portabellos for half of it would surely be great. You could probably also successfully use a lower grade of steak. I think I will try the leftovers with parsley or cilantro, lime and some smoked paprika. Your other variations sound good too.

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    Read All Reviews (8)


    Nutritional Facts for Lomo Saltado (Peruvian Beef and Potato Stir Fry)

    Serving Size: 1 (466 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1088.9
    Calories from Fat 415
    Total Fat 46.1 g
    Saturated Fat 14.8 g
    Cholesterol 144.5 mg
    Sodium 1520.1 mg
    Total Carbohydrate 118.2 g
    Dietary Fiber 5.3 g
    Sugars 4.1 g
    Protein 46.0 g

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