Lomo Saltado (Peruvian Beef Stir-Fry)
Prep time
Cook time
Total time
A Peruvian dish that has it's heritage with the Chinese immigrants to the country. The juicy steak pieces will make it a more challenging protein than chicken nuggets, meatballs or shredded chicken, however, a good stepping stone to being able to chew whole pieces of meat.
Recipe type: Main Meal
Cuisine: Peruvian
Serves: 4 serves
  • 500g sirloin steak, cut into wide strips
  • ½ red onion, cut into strips
  • 2 capsicums, cut into strips
  • 2 tomatoes, diced
  • 3 tbsp chopped parsley
  • 2 tbsp soy sauce
  • 2 tbsp apple cider vinegar
  • 250ml salt reduced beef stock
  • Spray olive oil
  • 1 cup of potato, cut into strips
  • Optional: serve with steamed rice
  1. Par-boil your potato chips for about 20 minutes (depending on the variety of potato used). You want them a little soft but not falling apart.
  2. Air-dry the potato or pat them dry with paper towel.
  3. In the meantime, place your beef strips in a marinade of the soy sauce for 15 minutes. Chop up your onion and capsicum into thin strips, dice the tomatoes and finely chop the parsley.
  4. Spray your potato strips (chips) with some olive oil and place on a tray in a moderate (180oC) oven to bake for a further 20 minutes (until golden / crispy).
  5. In a pan, sautee the beef strips until brown all over, add the onion and capsicum. After 2 minutes, add the tomatoes, stock and the vinegar.
  6. Simmer for 5-10 minutes until the gravy is at the consistency you desire.
  7. Add in the potato chips and sprinkle with parsley.
  8. Fussy Eater Tip: You can serve the chips (french fries) alongside the beef mix and each person can combine the two elements at their own discretion.
Recipe by Play With Food at https://www.playwithfood.com.au/ellies-cooking-show-episode-7-lomo-saltado/