Lomo Saltado

(recipe by TheSalmons)

  • 1 1/2 lbs beef tenderloin, cut into strips
  • 1 red onion, sliced
  • 3-4 garlic cloves, chopped
  • 1 chili pepper (we like serrano chilis)
  • 1 tomato, slice or chop
  • 4 tbsp. vinegar
  • 3 tbsp. soy sauce
  • cornstarch
  • small bunch of cilantro
  • olive oil
  • ** optional - french fries

Lomo Saltado is a wonderful Peruvian dish made with thin strips of meat in a tasty sauce. It is usually served over french fries, definitely yummy, but high carb, so we may opt to skip these.

Use a good quality beef filet mignon cut into strips. Lightly coat the meat with cornstarch.

Heat a couple tablespoons of oil in a non-stick pan and brown the meat. Cook stirring occasionaly for a few minutes till beef is medium doneness. Remove and set aside in a bowl to keep warm while you cook the rest of the stuff. Keep any frond in the pan, but pour off excess pan juices into the bowl with the meat.

Using the same pan, cook the onion, garlic and chili. If the pan seems dry, add a bit more olive oil. Cook for a couple of minutes and then add the tomato and cook for another minute.

Return the meat to the pan with the other ingredients and add the liquids (vinegar and soy sauce). Cook for another minute or two and then serve with a sprinkle of chopped cilantro on top.


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Lynn Garry Salmon <>{

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