Lomo Saltado (Peruvian Beef Stir Fry with Potatoes)

One of the many dishes ChefGail fell in love with during her culinary tour of Peru in March 2015. Delicious to eat, easy to create! The dish is served topped with fabulous French fry potatoes. Rather than fry the potatoes, ChefGail roasted them as per the method here.

Course Main Course
Total Time 30 minutes
Servings 4


  • 2 lbs Potatoes (combination of regular potatoes, sweet potatoes and yams, peeled and sliced into French fry slices)
  • ¼ cup Extra Virgin Olive Oil
  • To taste Sea Salt and Freshly Ground Pepper
  • 2 tbsp Extra Virgin Olive Oil
  • 2 lbs Beef Sirloin or Steak, cut into thin strips or bite-sized pieces
  • 1 tsp Crushed Garlic
  • 3 Medium Red Onions, thinly sliced with the grain (lengthwise)
  • 4 Medium Tomatoes sliced lengthwise
  • 1 tbsp Chopped Fresh Oregano
  • ¼ cup Thinly Sliced Fresh Jalapeño (2 medium jalapeños) (or ½ to 1 tbsp your favourite hot sauce)
  • 1 Red Bell Pepper, cut into thin strips
  • 1 Yellow Bell Pepper, cut into thin strips
  • 2 tbsp Vinegar (white or combination of white and balsamic)
  • 3 tbsp Soy Sauce
  • ½ cup Chopped Fresh Cilantro (optional)
  • Garnish Chopped Fresh Parsley


  1. Preheat oven to 400 F.

  2. Toss sliced potatoes with ¼ cup extra virgin olive oil and season with salt and pepper.

  3. Roast potatoes for 20 to 30 minutes or until tender.

  4. In the meantime, prepare the stir-fry.

  5. Heat wok or frying pan and when hot add 2 tbsp extra olive oil.

  6. Heat oil and quickly fry beef, stirring constantly (when lightly browned, removed from heat and set aside).

  7. In the same pan, add the garlic, onions, tomatoes and oregano. Cook for 2 minutes, stirring occasionally.

  8. Add the jalapeno, bell peppers, vinegar and soy sauce. Cook for 2 more minutes and adjust seasoning (you may want to add a bit more balsamic – flavour should be salty/sweet).

  9. Add the beef and any meat juices to the stir-fry, mix well to heat meat and sprinkle with cilantro.

  10. Taste and adjust seasonings.

  11. Serve topped with roasted potatoes. Can also be served with white rice garnished with strips of pimento pepper.

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