Lomo Saltado Recipe
Thin sliced tenderloin, red onion & roma tomato sautéed in aji amarillo, garlic, white wine & tamari over gold fries topped with cilantro with side garlic rice
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lomo Saltado
Method
Preparation
- 1
Prepare the Ingredients
Slice the beef tenderloin into thin strips. Cut the red onion into wedges and the roma tomatoes into chunks. Mince the garlic cloves.
- 2
Fry the Potatoes
Peel and cut the gold potatoes into fries. Heat vegetable oil in a frying pan over medium-high heat and fry the potatoes until golden brown and crispy. Remove and drain on paper towels.
- 3
Sauté the Beef
In a large skillet, heat some vegetable oil over medium-high heat. Add the sliced beef tenderloin and cook until browned. Remove and set aside.
- 4
Cook the Vegetables
In the same skillet, add more oil if needed, then add the red onion and sauté until translucent. Add the garlic, aji amarillo paste, and tomatoes, cooking until the tomatoes start to break down.
- 5
Combine the Ingredients
Return the beef to the skillet and pour in the white wine and tamari. Stir to combine and cook for another 2-3 minutes until the sauce thickens slightly.
- 6
