Liz's Lomo Saltado


2 pounds beef tenderloin, cut into 1 inch chunks or strips
1 teaspoon cumin
1 teaspoon Complete seasoning
1 green bell pepper, julienned
1 red bell pepper, julienned
1 yellow onion, chopped finely
1 jalapeno pepper, seeded and chopped finely
1 teaspoon red wine vinegar
1/4 cup of soy sauce
8 inches plum tomatoes, halved and cut into 1 chunks
1/4 cup cilantro, freshly chopped for garnishment


Prepare the frozen french fries according to directions. Set aside when complete and keep warm.
Heat a large wok or skillet over medium-high heat. Saute the onions and bell peppers until translucent, about 10 minutes. Add the garlic and jalapeno and cook for an additional minute. Mix everything until combined.
Add the beef chunks, cumin, complete seasoning, soy sauce and red wine vinegar sauce. Mix well and cook until beef is no longer pink about 5 to 7 minutes.
Add the tomato chunks and add the cover and cook for additional 5 minutes. When ready to serve, add the french fries and toss everything gently together.
Serve lomo saltado over a bed of white rice and garnish with freshly chopped cilantro leaves. Enjoy with aji sauce on the side.




Lomo saltado, is a stir-fry of beef and potatoes over rice. Some Peruvians serve it with potato chunks and one of the easiest forms of potatoes is french fries. It's almost a doubled-up need of carbs of french fries and rice. However, the french fries accentuate the sabor and the white rice helps soak up the juices. It's so delicious and it's truly Peruvian comfort food at it's best - you will be asking for another helping. Salud!


4 to 6


Tuesday, August 10, 2010 - 7:44am


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