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Peruvian Lomo Saltado

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Prep Time 30 mins
Total Time 30 mins
Servings 3 Servings


  • 14 Ounces Frozen Shoestring French Fries (about half a bag)
  • 1 Pound skirt steak (sliced thin against the grain)
  • 1/2 Red Onion (sliced thin)
  • 2 tomatoes (quartered)
  • 2 Jalapeno Peppers (seeds/stem removed, sliced thin)
  • 2 Cloves garlic (minced)
  • 1 Inch Piece of Ginger (minced)
  • 1/4 Cup Tamari
  • 2 Tablespoons red vinegar
  • 2 Tablespoons chopped cilantro


  • Preheat a frying pan over high heat with a little oil. Add in the french fries and sauté them to brown on most sides. Remove to a paper towel lined plate.
  • Add a little more oil to the pan and add in the steak. Cook about 2 minutes to brown on all sides. Remove to another plate.
  • Add the onion, tomato, and jalapeno to the pan and cook about 5 minutes to char a bit on the edges. Add in the garlic and ginger and cook 1 more minute.
  • Add in the tamari and vinegar and stir to cook. Add the meat back to the pan and stir to combine.
  • Finally, add the french fries back to the pan and stir.
  • Serve and garnish with the cilantro.
  • NOTE - Aji Amarillo peppers are more authentic in this dish but often hard to find, if you can find them, use in place of the jalapenos
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