Lomo Saltado. Peruvian Cuisine.


Courtesy of Chef Nestor and the owners of Melissa Wasi in Pisac, Joyice and Chito, I was thought, how to prepare Lomo Saltado!!!


Beef fillet- 180g per person.

Garlic-3 gloves, smashed.

Cumin- 1/2 teaspoon

Salt, pepper to taste.

Potatoes- 3 large for fries.

Tomatoes- 2 large, peeled and cut in finger size.

Onions-2 cut in finger size.

Agi chilli- 1/2 cut in julliens.

Cooked rice.

Vinegar – 1 tablespoon

Soy sauce- 2 tablespoons.

Cilantro, parsley, dill- 1 tablespoon each.



Cut beef fillet in 1 by 4 cm sticks. Add garlic, cumin, salt and pepper. Leave marinating for 30 minutes or overnight.

Cook chips and set aside.

Heat oil on very high heat, add meat. Stir for a couple of minutes, then add chili followed by onion, keep stirring. Leave for a minute, add tomato, vinegar, soy sauce , herbs, stir and it’s done. Add a little salt if necessary.

Serve with chips and rice.F270F3F2-3B59-4802-803E-8F7FBFF6D19D


Leave a Reply