Susana’s Lomo Saltado with Ceci’s Potatoes

lomo al saltado

Lomo saltado is what we always order at Peruvian restaurants—it’s delicious, filling, and spicy with its ají amarillo.

Familia Kitchen asked Susana Bellido Cummings, a longtime friend, former journalist and one of our favorite Peruvian home cooks, about her family recipe for lomo. Here is what she sent us!

”You can tell that in Perú, lomo saltado is comfort food because it is served with rice and french fries. (We Peruvians like our starches.) My children know this dish as lomo jumped, a cute mistranslation I never corrected. But the name of this dish actually means sauteed sirloin in English. Believed to be yet another contribution of Chinese immigrants to Perú, this dish is prepared in some kitchens in a very hot wok.

My version may seem sacrilegious to some: I like to grill some of the ingredients to give it a smoky flavor. Plus, I add some vegetables not included in the traditional recipe, for the sake of balance. It’s still a favorite with the kids and nobody picks out the peas.

Gracias, Susana! See her recipe below.

And because one of the glories of lomo saltado is the way it is served with (and on) fried potatoes as well as rice, we asked another Peruvian homecook we respect mucho, Cecilia Oblitas Reinhofer, how she makes her lomo papas. ”When you gently toss the hot, fried potato to the lomo saltado—once or twice—it is so good. The potatoes take on its flavors. That’s what makes this dish really delicious.“ Below is Ceci’s recipe for quick frying the potatoes—to make sure your lomo is authentic down to the last bite.

For more Peruvian family-famous recipes, check out Susana’s ceviche with white fish with lime, onion and ají, and Cecilia’s papa a la Huancaina—made with 1 secret ingredient, her mazamorra morada dessert, and how she makes the national drink of Peru: a pisco sour!

Ready to Make Susana’s Lomo Saltado with Ceci’s Fried Potatoes—the Peruvian Classic?

Susana’s Lomo Saltado with Ceci’s Potatoes

Recipe by by Susana Bellido Cummings for lomo saltado u0026 Ceciila Oblitas Reinhofer for potatoes
5.0 from 1 vote
Cuisine: Peruvian


Prep time


Cooking time




  • For the Lomo Saltado
  • 3 Tbsp red wine vinegar

  • 2 Tbsp soy sauce

  • 2 tsp cumin, ground

  • salt, to taste

  • black pepper, freshly ground, to taste

  • 1 lb sirloin steak or steak tips, cut in thin slices

  • 3 Tbsp vegetable oil (optional)

  • 1 red onion, medium

  • 1 orange pepper, cut in strips

  • 2 tomatoes, large, ripe, cut in wedges

  • 1 ají amarillo, fresh, seeded and cut in strips (or 1 tsp of ají paste)

  • 2 cloves garlic, minced

  • 1/3 cup green onions, white part only, cut in 1-inch pieces

  • 1/2 cup corn, whole-kernel

  • 1/2 cup peas

  • cilantro, to taste

  • For the Fried Potatoes
  • 6 yellow potatoes, peeled

  • 3 cups vegetable oil

  • 1 Tbsp salt, to sprinkle over fried potatoes


  • To Make the Lomo Saltado
  • Combine the vinegar, soy sauce, cumin, salt and pepper in a sealable bag and marinade the steak in it for 30 minutes. Drain the steak and set aside.
  • If grilling: Grill the steak or tips on medium high until medium rare, and then the onion, tomatoes and orange pepper in wedges, using skewers, until they’re barely roasted. Cut the steak or tips and onion and orange pepper in strips.
  • If sautéing: Cut the steak or tips in thin strips, sauté in two batches in 2 Tbs of oil over high heat until medium rare. Set aside and sauté the onion and orange pepper in strips for 2 to 3 minutes, and the tomatoes in wedges for about 1 minute, until just firm.
  • Add 1 Tbsp of oil to the wok or frying pan, ideally a cast-iron one, and sauté the green onions, garlic and ají over medium heat for 1 minute.
  • Lower the heat and add the grilled or sautéed steak, onions, orange pepper and tomatoes, and cooked corn and peas. Cook everything for another 5 minutes. If dry, add some soy sauce or broth.
  • Garnish with chopped cilantro leaves.
  • To Make the Fried Papas
  • Peel the potatoes and soak them in a bowl of water to cover, for at least 5 minutes.
  • Pour the oil into a large saucepan or Dutch oven and turn the burner to medium high.
  • While waiting for the oil to heat, slice the potatoes. You are going for the width and length of chunky french fries. First, slice a thin sliver off the top and bottom of each potato (so that they are flat). Cut each potato into 3 wide slabs, about 1/2-inch thick each. Now slice each of these slabs from top to bottom—lengthwise—so that each third yields about 4 chunky sticks, about the length of a finger each: 1/2 inch wide and 3 inches long.
  • With a paper towel, pat the potatoes dry. Working in batches, fry the potato sticks in the hot oil. As they turn light golden brown, scoop them out and place on a paper towel-lined plate to absorb the excess oil. Sprinkle a dash of salt on each batch immediately, while they are still hot so it sticks.
  • When the potatoes are all fried and lightly salted, transfer them in a large, deep bowl. Add the prepared lomo saltado with all of its savory juices. Mix gently once and then twice so that all the rich flavors of the beef, vegetables, their liquid and the fried potatoes come together.
  • Your lomo saltado and potatoes dish is ready! Serve with freshly made white rice on the side.


  • Both Susana and Cecilia use Yukon or yellow potatoes. ”They are the best.’

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