Lomo Saltado (Peruvian steak and chips)

    50 min

    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!

    22 people made this

    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 in English (110)


    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


    I am peruvian and had loved this recipe since I was a child. Instead of using frozen fries, try making the fries yourself by chopping potatoes into fries and making frying them in a pan, just add a little olive oil. They come out cruncy and great! Also, added cumin and minced garlic to the marinade to give it an authentic taste and served with rice.  -  23 Feb 2009  (Review from Allrecipes US | Canada)


    My husband is Peruvian, his family introduced me to this, they have it almost every sunday.. Also living in Miami, there are tons of latin/south american restaurants that serve this dish. Tastes authentic, the only things I did was: marinate the meat in the vinegar and soy sauce,thinly slice hot yellow peppers add a bit of garlic and cumin. Also I've never liked how the potatoes are always soggy, so toss them in last when ready to serve the dish. I used large slices of RED onion and ROMA tomato along with cilantro, NOT parsley. One thing is this doesn't produce much juice or gravy, which is my family's favorite part to top white rice. I also serve spicy aji sauce on the side. The better cut of steak you use, the better this will be.  -  20 Feb 2007  (Review from Allrecipes US | Canada)