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Traditional Lomo Saltado


By Kim Allen-Jones

Just about every restaurant in Peru as some form of Lomo Saltado on the menu. Traditionally it is served with Papas Amarillas, yellow potato fries, and white rice.

2 tablespoons canola oil
1 aji amarillo, minced
1 teaspoon ground cumin
1 clove garlic, minced
1 lb beef filet, cut into bite size strips
1 tablespoon canola oil

1 red onion, sliced
3 roma tomatoes, cut into 1/8th lengthwise, seeded
1 tablespoon red wine vinegar
3 tablespoons soy sauce
Freshly ground pepper
1 tablespoon finely minced cilantro

Yellow potato fries*

In a wok or large fry pan heat 1 tablespoon oil until hot. Toss in the aji, cumin and garlic. Stir-fry quickly just to release the flavors. Add the filet and stir-fry over high heat to sear and hold in the juices. Do not over load the wok. Add a little more oil between batches to keep the meat from sticking. Remove to a dish and set aside.

Wipe out the wok and heat 1 tablespoon oil. Add the onion and tomato, stir-fry 30 seconds. Return the meat along with any juice, add the vinegar and soy sauce. Season the Lomo Saltado with pepper to taste and sprinkle with cilantro. Serve with yellow potato fries and rice.

*Yellow potato fries:
5 yellow Peruvian potatoes
Canola oil for deep-frying

Peel the yellow potatoes, cut into sticks and place in a bowl of cold water. In a deep pot heat about 3 inches of oil to 350 degrees. Dry the potatoes. When the oil is hot add the potatoes a handful at a time. Do not over crowd. Fry until the potatoes are cooked though. Remove to paper towels. Raise the heat on the oil to 375-385 degrees. Re-fry the fries to golden brown. Drain again on paper towels. Serve hot.


percy says :


Please when you show us a receipe, mention that the version belongs to........

Peruvian cuisine is an art, so many artists out there.

says :

Dear Percy,

Thank you for reading!

This recipe was developed by me in the established, or traditional, manner of making Lomo Saltado.

All of the recipes I post on this site are developed and photographed by me.

--Chef Kim Allen-Jones

VicMan says :

That one is the traditional recipe of Lomo saltado. What I remember of my childhood is that some cooks and my gradma added yellow pepper strips without veins and seeds. I liked with steam rice mixed with "choclo desgranado".
I like this page. Keep up the good work.

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