Go Back

Lomo Saltado

Course Main Course
Cuisine Peruvian
Keyword beef
Total Time 30 minutes
Servings 4
Author Cherry on My Sundae


Aji sauce

  • ¼ head of romaine lettuce torn into smaller pieces
  • ¼ cup olive oil
  • 5 green onions cut into large pieces
  • ½ bunch cilantro leaves discard the stems
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 jalapeno seeds included
  • 2 garlic cloves

Lomo saltado

  • oil for frying
  • 1 lb frozen French fries
  • 1 tablespoon oil
  • 1 lb beef tri tip sliced ¼-inch thick
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 red onion sliced
  • 3 large tomatoes sliced into wedges
  • ¼ cup distilled white vinegar
  • 1 dash soy sauce to taste
  • chopped parsley for garnish


  • Prepare the aji sauce. Blend romaine - garlic until smooth. Set aside.
  • Preheat frying oil to 350 degrees.
  • Fry french fries until golden and crispy. Drain on paper towels and set aside.
  • Heat oil in a large saute pan over medium-high heat. Add the tri-tip and season with salt and pepper. Saute until browned on both sides. Remove from heat and set aside.
  • Add the onions in the same pan and saute until softened, about 3 minutes. Add the tomatoes and cook until softened, about 1 minute. Return the beef to the pan with the french fries, vinegar, and soy sauce. Toss to combine and continue to cook until beef is no longer pink. Season with salt and pepper and sprinkle with chopped parsley. Serve.