Lomo Saltado (Peruvian steak and chips)

    Lomo Saltado (Peruvian steak and chips)


    1 person made this

    About this recipe: There isn't an easier way to make an authentic Peruvian dish in your own kitchen than this comforting dish. The whole family will love it and before you know it you'll be making it once a week!

    Serves: 4 

    • 500g bag frozen chips
    • vegetable oil as needed
    • 450g thinly sliced beef stir fry steak
    • salt and pepper to taste
    • 1 large onion, sliced into strips
    • 3 large tomatoes - peeled, seeded, and sliced into strips
    • 1 yellow chilli
    • 4 tablespoons distilled vinegar
    • soy sauce to taste
    • 2 tablespoons chopped fresh parsley

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Prepare the chips according to packet instructions.
    2. While the chips are cooking, heat the oil in a frying pan over medium-high heat. Season the sliced beef with salt and pepper to taste. Fry the beef until just cooked, and the juices begin to release.
    3. Remove the meat from the frying pan, then cook the onions, with additional oil if needed, until they are softened. Stir in the tomato and chilli; cook until the tomato softens. Pour in the vinegar and soy sauce, add the chips, cover, and cook until the beef is done, about 3 minutes.
    4. Season to taste with salt and pepper, and sprinkle with chopped parsley to serve.


    For the yellow chilli you can use a Scotch bonnet, but a Peruvian aji amarillo chilli would be best. They're hard to find, though, so feel free to improvise!

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    Reviews (1)


    Constructively...suggest one less tbsp vinegar, mention when to put the meat back into the pan and add cooking the rice. These are not critical, we really enjoyed it and the Peruvian confirmed it authentic. - 01 Oct 2016

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