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Lomo saltado

10 mins
20 mins
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The dish is of Peruvian origin. The favorable result of this gastronomic syncretism, its flavor and its aromas, is the fruit of the precise fusion of two millenary gastronomies. This dish is one of the most popularly consumed in Peru.
Learn more about sara vera


6 portions
  • 1 kilo beef
  • 250 grams tomtato, without shell and cut lengthwise
  • 1 kilo potato, cut into strips
  • salt, to taste
  • pepper, to taste
  • 4 cloves garlic
  • 3 tablespoons fresh parsley, chopped
  • vinegars, necessary amount
  • oils, necessary amount


Cut the beef into medium strips. Then season with salt, pepper, garlic and parsley. Let it rest for a few minutes to absorb the ingredients.
Cut the potatoes into strips and fry them in hot oil. Cut the onion and tomato into long strips.
Heat oil in the pan for a few minutes over high heat. Then add the meat and let it cook for a few minutes. Once cooked, add the onion and tomato. By constantly stirring the ingredients to prevent them from burning.
Carefully add a splash of vinegar to the content where you will notice a flaming characteristic of the preparation of this dish. Separate the pan from the fire.
There are ways to serve the lomo saltado: 1. Mix the last preparation of the meat with the fries, adding the chopped parsley. 2. Place the preparation of the meat on top of the french fries. 3. Serve potatoes and meat separately (as shown in the photo). You will notice in these last two options that the potatoes remain crispy.


serve with white rice


Use the cut of meat that you like.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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