Peruvian Sauteed Beef Tenderloin (Lomo Saltado)

READY IN: 45mins


  • 2 14
    lbs beef tenderloin, sliced into thin strips
  • 3
    red onions, peeled and cut in eight pieces
  • 2 14
    lbs all purpose potatoes, peeled, cut for French fries
  • 4
    fresh peruvian yellow chili (Yellow, green or orange-colored fresh hot pepper or chili. This is the most common aji used in Peru,)
  • 4
    tomatoes, cut in eighths
  • 2
    tablespoons chopped parsley
  • 1
    tablespoon balsamic vinegar
  • 2
    tablespoons soy sauce
  • 1 14
    cups oil
  • 12
    teaspoon key lime juice


  • Preparation:
  • Heat ½ cup oil in a large skillet over high heat. Add beef and quickly sauté until beef is seared and browned on all sides. Remove pan from heat and transfer beef to a plate. Save covered.
  • Return pan to medium-high heat and add 1 ½ tablespoons oil. Add onions and sauté until edges are seared and they begin to soften, about 2 minutes.
  • Add aji amarillo, tomatoes, parsley, salt, pepper, soy sauce and vinegar. Sauté until tomatoes have softened, about 2 minutes.
  • Add beef and toss gently.
  • Optional: For a special taste pour ¼ cup Pisco over boiling meat and ignite. Cover and set aside.
  • Heat ¾ cups oil in a large nonstick skillet over medium heat. Add potatoes and sauté until browned and tender, about 15 minutes. Drain on paper towel.
  • Unmold rice in center of serving dish. Place beef and french fries on each side. Sprinkle with finely chopped parsley.