Recipe courtesy of Airline "Jujubee" Inthyrath

Lomo Saltado

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 55 min
  • Cook: 25 min
  • Yield: 8 servings
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French Fries:

3/4 cup oil

2 pounds potatoes, peeled and cut for french fries (you may also use frozen french fries, from your grocer's freezer section)

Beef and Vegetables:

1/2 cup plus 1 1/2 tablespoons oil

2 pounds sliced beef tenderloin

3 red onions, cut into 8 pieces each

2 tablespoons chopped fresh parsley

2 tablespoons soy sauce

1 tablespoon balsamic vinegar

1/2 teaspoon lime juice

4 yellow chile peppers, sliced

4 tomatoes, cut into 8 pieces each

Salt and pepper

3 steamed purple potatoes, cut into 8 pieces each

Cooked rice, for serving

Chopped fresh parsley, for sprinkling


  1. For the french fries: Heat the oil in a heavy skillet over medium heat. Add the potatoes and saute for about 15 minutes. Drain on paper towels. 
  2. For the beef and vegetables: Heat 1/2 cup of the oil over high heat in a skillet. Add the beef and saute until browned on all sides. Move the beef to a plate and set aside, covered. 
  3. Return the pan to medium-high heat and add the remaining 1 1/2 tablespoons oil. Add the onion pieces and saute until the edges are slightly softened, about 2 minutes. Add the parsley, soy sauce, balsamic vinegar, lime juice, chile peppers, tomatoes and some salt and pepper and saute until the tomatoes have softened, 2 minutes. Add the beef and purple potatoes and toss. 
  4. Serve the beef and french fries alongside rice and sprinkle with chopped parsley.