Lomo Saltado

Lomo Saltado


This variation of the popular Peruvian dish "Lomo Saltado" contains simple but delicious ingredients.
  • Serves: 4
  • Active Time: 35 mins
  • Total Time: 1 hr
  • Views: 69,834
  • Success Rating: 97% (?)
    0% - I fed it to the dog


Step 1: Preparing Your Mise en Place

• 4 small russet potatoes
• 1 medium red pepper
• 1 medium green pepper
• 1 large onion
• 2 medium tomatoes
• 1 lb beef tenderloin
• 4 to 5 tbsp peanut oil
• sea salt, to taste
• freshly ground black pepper, to taste


Preheat your oven to 475º degrees Fahrenheit. Peel, rinse and cut the potatoes into small, even strips then place into a bowl of hot tap water for at least 15 minutes. Slice the peppers into 2" -inch strips. Slice the onion vertically. Core and cut each tomato into 8 wedges. Thinly slice the beef against the grain into bite-sized pieces.

Drain the potatoes and pat dry. Toss the potatoes with about one tablespoon of the oil. Season well with salt and pepper and toss again. Oil a baking tray with 3 or 4 tablespoons of the oil. Lift the potatoes out of the bowl and place onto the baking tray. Arrange them in a single layer, wrap with foil, and place into the oven. Bake for approximately 10 minutes.

Step 2: Making the Rice

• 1 1/2 cups jasmine rice
• 1 3/4 cups plus 2 tablespoons cold water
• 1 tsp vegetable bouillon (optional)
• 1/2 tsp sea salt (optional)


To make the rice, rinse it under cold water until the water runs clear. Place the rice, water, vegetable bouillon and salt into a pot and bring to a boil over high heat. Stir occasionally, so the rice doesn’t stick together. Once it comes to a boil, stir continuously until almost all of the liquid evaporates. Turn the heat to the lowest setting, cover tightly and set a timer for 15 minutes.

Step 3: Checking the Potatoes


Remove the foil from the potatoes. Continue to bake for approximately 15 to 20 minutes or until golden brown underneath. Once golden, flip them over and continue to bake for another 10 to 15 minutes or until golden on both sides.

Step 4: Cooking and Finishing the Dish

• 3 tsp peanut or grapeseed oil
• 1/4 cup soy sauce
• 1/4 cup white wine vinegar
• 2 tsp sambal oelek or aji amarillo paste (to taste)
• sea salt, to taste
• freshly ground black pepper, to taste


To cook and finish this dish, everything is about timing. First check the rice. When it’s done, turn off the heat and fluff with a fork. Set it aside with the lid slightly ajar.

Before you start cooking, measure out the soy sauce, white wine vinegar and chili paste.

About 10 minutes before the fries are done, preheat a large fry pan or wok over medium-high/high heat. Add the oil, followed by the beef. Season with salt and pepper. In order to get good color, it is best to cook the beef in two batches Cook the meat briefly; ideally the meat should be medium rare. Repeat the process for the second batch.

Add a bit more oil and sauté the onions, letting them brown and soften slightly before adding the peppers. Once the peppers have softened slightly, add the tomatoes. Continue to cook until the tomatoes just start to break down. Then add the sambal oelek, soy sauce, white wine vinegar and the reserved beef. Toss to combine, making sure everything is heated through. You may also need to turn the heat down slightly.

Meanwhile, remove the fries from the oven and place onto paper towel to drain. Before you add the potatoes make sure everyone is ready to eat. Ideally, the fries should still be crispy when you serve this dish.

When you’re ready, add the fries to the beef and fold everything together. Serve immediately with the jasmine rice.

Chef's Notes

When making fries, it’s best to soak the potatoes prior to cooking. Soaking removes some of the surface sugar from the potatoes and gives them a delicate, crispy crust. Cold water is often used, however, it’s fine to use hot water to speed up the process.


  • Jen H
    Jen H
    This recipe seems very unique-I will try it soon!
  • Bob L
    Bob L
    Being half Peruvian I was quite pleased to see one of the most wonderful dishes of my father's homeland gaining in popularity. While the recipe isn't 100% authentic, as it substitutes Sambal Ulek (Oelek) for ají amarillo (Peruvian Yellow Chili) I understand the change as it can be quite difficult to find outside of South America. I haven't tried this recipe yet but I hope those who do enjoy a peak at one of the world's most rich culinary cuisines.
  • Julie S
    Julie S
    I made this recipe last night for dinner and was very happy with the end result. I did however substitute the Sambal Ulek for thai chile sauce and I did not have green peppers so I only used red peppers. I also added a little fresh garlic to the recipe. I made the rice in my little rice maker and that worked out perfect. I will definitely make this recipe again!
  • Aikomex N
    Aikomex N
    as a peruvian prepare this recipe, this wonderfull fusion of some chines tecnics, ingredients and peruvians ingredients too.....man is great!!!!! i love peru jeje...i wanna finish my gastronomics studies and go to other country and show them my culture and the wonderfull flavours of my country.........PERU!!!!!! vamos resaltemos la cocina peruana !!!!!!!!!!!!!fusion de sabores y cultura!!!!!!!! aikomex!!!!
  • Aikomex N
    Aikomex N
    please more peruvian dishes !!!!!!!!!!!!!!!!!!!!!!!!!!!!
  • Lisa M
    Lisa M
    I made this for dinner last week. It was easy to put together and fun to make. Although my family thought it was a bit too spicy, I enjoyed the zesty flavor! Thank you for this recipe ... it adds variety to our dinner menu.
  • Liz S
    Liz S
    I have not yet made the entire recipe but I thought the potatoes looked yummy on their own. I made them and they tasted better than my favourite "twice cooked" french fries. I have no idea why soaking in hot tap water works, but it does. I didn't have russet potaoes so used yukon gold and used a stoneware baking pan. They really were great.
  • Kimberley S Rouxbe Staff
    Kimberley S
    We're happy you enjoyed the fries! When making fries, it's best to soak the potatoes prior to cooking. Soaking removes some of the surface sugar from the potato and will give it a delicate, crispy crust. Cold water is often used, however, it's fine to use hot water to speed up the process. If you click on "Text Recipe", we often add these extra bits of information in the Notes section at the bottom of the page.
  • Olivia M
    Olivia M
    En el blog “Cocinando Ideas” se utiliza material de Rouxbe.com copiando imágenes de la reproducción de los videos sin mencionar la procedencia, tomando la “precaución” de eliminar de las fotos la firma que aparece en la parte inferior derecha: rouxbe.com La pregunta que me hago es si esta práctica es lícita o se están quebrantando las leyes del Copyright, es decir si se trata de una utilización indebida o está dentro de los límites permitidos por su comunidad y cuenta con su conocimiento y aprobación. Les agradezco su atención y aprovecho esta ocasión para felicitarles por este Sitio Web, llevan a cabo un excelente trabajo. Recipe “Lomo Salteado” http://cocinandoideas.blogspot.com/2008/02/lomo-saltado.html Recipe “Spanakopitas” http://cocinandoideas.blogspot.com/2007/10/unas-ricas-spanakopitas.html Muchas gracias, reciban un cordial saludo.
  • Fatima A
    Fatima A
    Me parece muy bien que esten poniendo recetas de nuestro pais perú, ya que pienso que tenemos recestas muy variadas y deliciosas, porque PERU IS THE BEST!!!! XDDD
  • Dawn T Rouxbe Staff
    Dawn T
    Hi Olivia, First of all, thank you for your support and for bringing this site to our attention. To answer your question, we did not authorize this blogger to use our content, nor are we in partnership with them. We appreciate people blogging about us, so much so that we have made part of our site embeddable. If people are going to refer to our content, we would appreciate that they credit us and follow the Terms of Use as posted on our site ( http://rouxbe.com/tou ). It's a shame if people mis-use the content on our site, as part of our proceeds go to feed hungry children. Rouxbe is definitely working to support other languages. Our goal is to teach skill and techniques to people around the world, and to help them become better cooks. Thanks again, Dawn Hola Olivia, Primero que nada, gracias por tu apoyo y por informarnos de este sitio. Para responder a tu preguna: Nosotros no autorizamos a este blogger el uso de nuestro contenido, y tampoco estamos asociados con ellos. A nosotros nos gusta que la gente nos incluya en sus blogs, tanto que parte de nuestro sitio puede ser copiado para estos propositos. Si la gente va a hacer referencia de nuestro contenido, osotros esperamos y agradeceriamos que se nos acreditara, y que se siguieran los Terminos de Uso que estan publicados en nuestra pagina ( http://rouxbe.com/tou ). Es un pena si la gente mal usa el contenido de nuestra pagina, sobre todo porque parte de nuestras donaciones son dirigidas a alimentar a ninios en el mundo que carecen de alimentos. Definitivamente, Rouxbe esta trabajando para lograr el uso de otros lenguajes. Nuestro objetivo es enseniar habilidades y tecnicas a la gente del mundo, para que asi se vuleven mejores cocineros. Gracias nuevamente. Dawn. p.s. I had Sergio one of our camera men translate this for me... thanks Sergio.
  • Ken J
    Ken J
    Would there be any flavor advantage to using Rouxbe's caramelized onion in this Lomo Saltado recipe?
  • Dawn T Rouxbe Staff
    Dawn T
    I have to say in this case the dish is already flavorful enough. Also the texture of caramelized onions would not lend itself as nicely as the sauteed onions do. That being said, no one is stopping you from trying this out. But I say save your caramelized onions for something else...like inside a panini or with grilled pork or chicken.
  • Valerie J
    Valerie J
    I'm not a beef fan, what other meat would you reccommend?
  • Dawn T Rouxbe Staff
    Dawn T
    Pork tenderloin would work just as well. Even chicken, or tofu. Really the flavors in this dish are so big you could even make the dish leaving out the meat or tofu, and serve it with a nice piece of white fish.
  • Jason G
    Jason G
    The "Cooking and finishing the dish" step brings you to the "Mise en Place for the Sauce" step in Lemon Chicken w/ Pine Nuts and olives instead of the Lomo Saltado. I don't know why it does this. I've played the Lomo Saltado recipe before and it worked then. Just thought you might like to fix this mix-up. thanks, Jason
  • Dawn T Rouxbe Staff
    Dawn T
    Thanks Jason, not sure why that happened, but thanks to you, it is now fixed. Looking at the recipe right now makes me hungry. I think I might actually make this for dinner tonight, so thanks for the inspiration :-)
  • Michael P
    Michael P
    Gave it a go, and was pleased with the end result -- tangy with some heat and very hearty. Although, I used faux beef but it was still great with a glass of pinot noir on the back deck. thanks.
  • Naouar E
    Naouar E
    I have watched all the video recipes, except this one.This oneis not in the video collection of Rouxbe. I came to this link with the help of Joe's suggestion here http://rouxbe.com/recipes/1092/comments. How could this be? I am a real fan of the video recipes so I hope I don't miss any recipe.
  • Dawn T Rouxbe Staff
    Dawn T
    It was a setting that we had placed on this particular recipe. It has since been fixed, so it should come up when you search under "mains" or "lomo" or even "beef". And just for the record I made this the other night for dinner, I had forgotten just how good it was. Both Joe and I thought it was really delicious. Thanks for keeping us on our toes Naouar!
  • Cinthia L
    Cinthia L
    im peruvian and this dish "lomo saltado" does not have any bell peppers or peanut oil the original peruvian lomo saltado main ingredient is soy sauce...so simple tomatoes,red onions,beef,potato and soy sauce some places add little of white wine. thanks!
  • Gil M
    Gil M
    what should be the oven heat for the potatoes?
  • Joe G Rouxbe Staff
    Joe G
    475º degrees Fahrenheit
  • Fiorella M
    Fiorella M
    It's fantastic that you have this unique Peruvian recipe! My suggestions will be to saute the onions separately from the tomato and with a little bit of red wine vinegar in both cases. If you can find red onions they will give much more flavor to your dish! And you MUST try fresh coriander when it is already serve, it will give a fresh flavor and even more color to your dish.
  • Dawn T Rouxbe Staff
    Dawn T
    Thanks so much Fiorella, we will give that a try...sounds good. It's funny, every time someone comments on this recipe it makes me want to eat it :-)
  • Liz S
    Liz S
    I have looked at this recipe for ages and often make just the potatoes. When the local butcher had fresh whole tenderloins on sale for an incredible $6.99lb the time was perfect to finally make the whole dish:) The video on portioning the meat was extremely helpful. We really loved the combination of ingredients, although we did leave out the green peppers and replaced with more red. And now I have lots of beef in the freezer so am all set to make it again:)
  • Amanda B
    Amanda B
    I'm from Miami and I actually had this dish at a local Peruvian restaurant. The difference was they used beef heart instead of tenderloin. Delicious!!!
  • Dawn T Rouxbe Staff
    Dawn T
    Made this for dinner last night and I am always surprised how delicious and easy it is to make. Instead of beef tenderloin we used beef flank (cut across the grain) and it was nice and tender.
  • Margy F
    Margy F
    How long would I soak the potatoes in hot water?
  • Dawn T Rouxbe Staff
    Dawn T
    See step 1 of recipe (2nd line)- "Peel, rinse and cut the potatoes into small, even strips then place into a bowl of hot tap water for at least

    15 minutes

    ." Good luck, this is a delicious recipe!
  • Ada H
    Ada H
    Hola amigos, soy peruana y vengo haciendo lomo saltado por años, en mi casa es la comida favorita de mis hijas. Les doy un consejo, para que las cebollas les salga ricas y crocantes (recomiendo la cebolla roja) despues de cortarlas rociale con unas tres cucharas de vinagre y revuelvalas, que se queden en el vinagre hasta que esten listos para ponerlos en la sarten, agregale oregano (si es peruano mejor) el salteado te quedara exquisito. El aji amarillo es el alma de este salteado, pueden encontrar en USA en las tiendas etnicas. Suete! Amo Rouxbe, me hice miembro por life, estoy disfrutando.
  • Nancy B
    Nancy B
    My daughter and I traveled to Peru last summer. So I was very excited to see this recipe under one of my very first lessons! I cooked it for the gang on Sunday night. I had to triple the recipe to have enough for everyone :). It was a bit spicier than the dish we ate in Peru, I probably used a bit too much sambal. However everyone liked it very much, even "mis hijas", who are hard to please. I'm sure it will become a favorite in my casa as well.
  • Daniel F
    Daniel F
    Hi, I made this dish couple of weeks ago and I was wondering if you could help to clarify a couple of things. 1) when I cooked the potatoes in the oven, after 10 min in the oven, the potato strips glued to the baking pan so hard that some of them ripped off when I tried to flip them. What could be the reason for that? too little oil? I added oil to the potatoes as well as a thin layer to the pan so could it be something else? 2) This is about flavor profile, at the end of the cooking process, I realized the flavor was a bit sour. I added the amount highlighted in the recipe, but I was wondering if this the the flavor to expect. At the end, people loved it but I'll probably use less vinegar next time. Thank you!
  • Kimberley S Rouxbe Staff
    Kimberley S
    Hi Daniel, Glad you liked the dish. The potatoes can tend to stick if you don't have a good, scratch-free or non-stick pan. Next time, you can try lining the pan with parchment paper or even use a silicone mat. As for the flavor, it is a combination of salty/sour with a bit of heat, so feel free to make adjustments to suit your tastes. Just because the recipe says "1/4 cup white wine vinegar", doesn't mean you are confined to using that amount. Cheers!
  • Nikolas L
    Nikolas L
    This dish looks like it will be fantastic but I'm wondering if there is healthy vegetable recipe that would go well with this dish? Or additional greens which could be added to the dish? Also can I substitute white wine vinegar for rice vinegar? Thanks!
  • Dawn T Rouxbe Staff
    Dawn T
    While this dish is really a whole meal on its own I suppose there are many greens that you can serve with it. Instead of adding additional greens to the dish, you might want to make a salad or serve some healthy steamed greens alongside it. You can substitute rice vinegar for the white wine vinegar but you will change the flavor slightly. Cheers!
  • Omar E
    Omar E
    Hello, Is this specific method of cooking rice particular to jasmine rice? What are the advantages (reasons) of such a method as compared with the usual steaming method? thank you
  • Dawn T Rouxbe Staff
    Dawn T
    This is just one of the many other ways to steam rice. There are not necessarily any advantages or disadvantages to it. The one disadvantage could be that it takes a bit more time to stir, but some people say that it can produce rice that is more separate and less gummy than the traditional steaming method. It is best to test it for yourself to see which method you prefer and/or whether or not you notice any difference. Hope this helps! Cheers!
  • Pat C
    Pat C
    Several Canadian and US water quality sites recommend not using warm or hot water from the tap. When drinking or cooking the better method is to use cold water and heat it up. Since hot water tanks are closed systems, metals concentrate in them and thus should not be used for consumption.
  • Joe G Rouxbe Staff
    Joe G
    This is the same reason that we suggest using cold water as your start to cooking pasta.
  • Flor de maria D
    Flor de maria D
    No! this could be better called a "variation of the tipical peruvian dish" We use: red onion, tomato, aji amarillo(could be replaced with any chili, for the hot flavor), spiced with oregano and coriader, but never! never use red or green peppers. It should be a must for you to reproduce recipies that are tipical of any country, just the way these are made. Be carefull with that please. I enjoy every day as a member of rouxbe.
  • Kimberley S Rouxbe Staff
    Kimberley S
    Thanks for your feedback and we are very glad to hear that you are enjoying Rouxbe! We understand that this is a variation of the dish and we welcome students to voice their opinions and post their modifications for others to try. The difficult thing about reproducing recipes from any country is that there is really no single "right' or "wrong" way of doing things. No matter where you are in the world, there are always variations to recipes based on product availability and individual tastes. For example, it is well known that there have been (and continue to) be passionate arguments between different towns and even different households in Italy as to how particular dishes are made and the ingredients that “should” or “should not” be used. It makes it quite entertaining! The main things to focus on are the cooking methods used to properly execute the dish. Once that is established, you can become very creative with cooking in general based on product availability and your own personal tastes. This is when cooking becomes very freeing rather than being restrictive. Next time I make this, I’ll try the dish in the way you recommend. I also challenge you to try adding green or red peppers. You may just like it :-) Cheers!
  • Jaimi S
    Jaimi S
    I made this tonight for dinner and it was do delicious. It looks beautiful on the plate and the textures and colors and flavors were a treat. I made 1/2 the recipe and it was too much for two adults.
  • Ken R Rouxbe Staff
    Ken R
    Great work! So glad that you found the dish visually appealing and delicious. Cheers!
  • Jazzy Z
    Jazzy Z
    Can anyone tell me what kind of soy sauce is supposed to be used for this dish? Dark soy sauce (the really heavy Chinese kind of soy sauce) or the light ones (tamari etc.). I made it tonight with dark soy sauce, and it tasted really good. However, the dish itself is too dark compared to the picture shown here, I suspect I used the wrong kind of soy sauce..
  • Ken R Rouxbe Staff
    Ken R
    Hi there Jazzy- You are correct, the typical soy sauce used will be closer to a lighter style like tamari or shoyu - not the dark soy sauce. ~Ken

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