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Lomo Saltado (Peruvian Beef Stir Fry)

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I put a healthier spin on Lomo Saltado (Peruvian Beef Stir Fry) one of my favorite Peruvian dishes!

I put a healthier spin on Lomo Saltado (Peruvian Beef Stir Fry) one of my favorite Peruvian dishes!
Lomo Saltado (Peruvian Beef Stir Fry)

For all the meat and potato lovers out there, this healthier spin on a classic Peruvian stir-fry dish combines two of my favorite cuisines – Latin and Chinese! Add a little Peruvian Green Sauce on top if you like it hot!!

I put a healthier spin on Lomo Saltado (Peruvian Beef Stir Fry) one of my favorite Peruvian dishes!

Chinese cuisine in Peru, referred to as “Chifa”, is embedded in the Peruvian culture where you’ll find a wonderful fusion of flavors, colors, textures utilizing Chinese and Peruvian ingredients.

What is Lomo Saltado?

I took one of Peru’s most emblematic dishes, “Lomo Saltado” and lightened it up a bit – without losing any of its’ amazing flavor. This dish is made with strips of sirloin seasoned with cumin, stir fried with tomatoes, red onion, soy sauce, cilantro and finished with french fries – what a combination right? Well trust me, it works!

In Peru they use a yellow pepper called aji amarillo, but it’s not commonly found here in the states. So I subbed it with a jalapeno and added mini yellow peppers in their place. Rather than frying my potatoes, I baked my fries in the oven until golden and crisp, seasoned with salt, pepper and garlic powder – SO good! You’ll want to make these with everything!

I put a healthier spin on Lomo Saltado (Peruvian Beef Stir Fry) one of my favorite Peruvian dishes!

In Peru, they also serve this dish with rice, but I personally find it filling with just the potatoes. Plus I add a slice of avocado on the side, it’s perfect.

Now, for those of you who have totally written off potatoes from your diet because you think they are bad for you, I’m here to tell you they are actually good for you! There’s lots of misconceptions about potatoes but the truth is they are not the carb devil everyone thinks they are!

The fact is, potatoes are a whole food – that is food in it’s natural state, nothing processed or refined. In fact, one medium-size, skin-on potato is just 110 calories, has no fat, sodium or cholesterol. It also provides 45 percent of your daily value of vitamin C and has more potassium than a banana! It’s also rich in fiber, potassium and magnesium, which are all listed as shortfall nutrients in the American diet. So don’t blame the potato – it’s often the preparation and toppings that add fat and calories.  Plus, they are naturally gluten free and part of a clean eating diet! You can see more potato nutrition facts here.

I put a healthier spin on Lomo Saltado (Peruvian Beef Stir Fry) one of my favorite Peruvian dishes!

I put a healthier spin on Lomo Saltado (Peruvian Beef Stir Fry) one of my favorite Peruvian dishes!

I put a healthier spin on Lomo Saltado (Peruvian Beef Stir Fry) one of my favorite Peruvian dishes!

I put a healthier spin on Lomo Saltado (Peruvian Beef Stir Fry) one of my favorite Peruvian dishes!

Lomo Saltado (Peruvian Beef Stir Fry)

4.93 from 40 votes
I put a healthier spin on Lomo Saltado (Peruvian Beef Stir Fry) one of my favorite Peruvian dishes!
Course: Dinner
Cuisine: Peruvian
I put a healthier spin on Lomo Saltado (Peruvian Beef Stir Fry) one of my favorite Peruvian dishes!
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Yield: 2 servings
Serving Size: 1 /2 of the recipe


For the Baked Fries:

  • canola cooking spray
  • 1 medium, 5.3 oz potato, russet or yukon gold, washed and dried
  • 1 tsp olive oil
  • 1/4 tsp garlic powder
  • kosher salt and black pepper, to taste

For the Beef:

  • 1/2 lb lean sirloin, cut into small, thin strips
  • kosher salt, to taste
  • 1/4 tsp cumin
  • black pepper, to taste
  • 1 teaspoon olive oil
  • 1 medium red onion, sliced into thick strips
  • 2 mini yellow bell peppers or 1 large
  • 1 large jalapeno, ribbed and seeded, chopped
  • 2 cloves garlic, crushed
  • 1 medium tomato, sliced into wedges
  • 1 1/2 tbsp low sodium soy sauce, use tamari for gluten free and coconut aminos for whole30
  • 1 tbsp apple cider vinegar
  • 1/4 cup chopped cilantro


  • Preheat the oven to 400°F.
  • Lightly coat a baking sheet with cooking spray.
  • Cut the potato lengthwise into 1/3-inch thick slices; cut each slice into 1/3-inch fries. Place on the baking sheet and toss with oil to evenly coat. Season with garlic powder, salt and pepper. Place on a single layer onto the greased baking sheet.
  • Bake uncovered on the lower third of the oven for about 25 minutes or until tender crisp and golden.
  • Meanwhile, season meat with salt, pepper and cumin.
  • Heat a large wok over high heat. When hot add the oil and the steak, cook about 2 minutes, until browned on both sides. Add the onions, bell pepper, jalapeno and garlic and cook 2 minutes. Add the tomato, soy sauce and vinegar and cook 1 more minute. Season with more salt as needed, remove from heat and finish with cilantro.
  • Serve immediately with french fries and divide evenly between 2 plates.

Last Step:

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Serving: 1 /2 of the recipe, Calories: 308.5 kcal, Carbohydrates: 28 g, Protein: 28 g, Fat: 9 g, Saturated Fat: 0.5 g, Cholesterol: 48 mg, Sodium: 522 mg, Fiber: 4 g, Sugar: 3 g


Disclosure: This post is sponsored by The Potato Board. I created this recipe and received compensation to do
so, I hope you enjoy!

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181 comments on “Lomo Saltado (Peruvian Beef Stir Fry)”

  1. This is an excellent recipe. The entire fussy family loved it. They even ate the vegetables and licked their plates of the sauce.

  2. Whole family enjoyed this, including my picky mother and 4 year old! Will definitely be making this one again!

  3. I just made this today for my husband and I and my god it was so good. I used to eat this as a kid and haven’t had it in about 15 years. I didn’t have jalapeño but this recipe is just how I remember it.

  4. My husband born and raised in Iowa is a meat and potatoes kinda guy… wasn’t sure he’d like this but both of us were licking our plates… I did the potatoes in the air fryer…I did velvet the beef with baking soda, deglazed the pan with a little water when the veggies were added and then corn starch to the soy sauce that created a lovely sauce… soooo good!

  5. This was delicious! Like, surprisingly simple and super flavorful!! Will definitely make it to the rotation!

  6. This was so FREAKING GOOD! I doubled it and cooked the meat in 2 batches. I didn’t use the jalapeno for some in the household. I served with a little cilantro lime rice (from a mix but I added fresh cilantro & lime juice). Almost forgot about my fries! I made the Peruvian green sauce and FORGOT TO SERVE IT! What a dummy. It’s a keeper! To bad my husband eats everything left over because of work. I am glad to have my son to cook for.

    I did the velveting the meat technique…good results! Never heard of that before!

  7. The only thing I would change on this recipe is it was a little small for a dinner portion. We had made 4 servings and the 3 of us polished it off and were still a bit hungry.

    We velveted the beef using the baking soda method before cooking and this was a really good meal.

  8. So delicious! I didn’t have a wok, so made it in a large frying pan. I also doubled the recipe. It completely filled the pan before the addition of the tomatoes. Next time I would remove the meat after browning, then stir fry the onions and peppers. Then cook the tomatoes and liquid to deglaze the pan and create a sauce.

  9. The apple cider vinegar is a star in this recipe. The flavors went together so well. I had just tossed my last jalapeno that was looking pretty wrinkly, so I used a hot hungarian wax pepper and chili pepper. They added a nice amount of heat without being overbearing. I really enjoyed this.

  10. Happened upon this when I made ST Peruvian grilled chicken skewers and knew I wanted to make it and so glad I did!! Served with ST Peruvian green sauce. Came together very easily. Loved the tomato with the other veges.

  11. Avatar photo
    Lori Anthony

    This is so good! And while I am lazy at heart, making the homemade fries is so easy and they are delicious! They do their thing in the oven while I’m doing my thing with the steak on the stove top. It works out great.
    NOTE: this is listed as CUISINE: Chinese, Japanese. You might want to change that! 

  12. Made this again tonight, and I’d forgotten how simple and delicious it is! And you get to eat French Fries!

  13. This recipe is delicious! I made it tonight and my husband and I enjoyed it so much. I didn’t have the jalapeño but I did have sliced hot peppers which I used. If you haven’t tried this recipe yet I highly recommend it. You won’t be disappointed! 

  14. This is one of my favorite dishes and your version was really good!  I made a few changes out of convenience really.  Used ribeye for the meat (took it out after browning so it didn’t overcook) because I had in freezer, used an Anaheim pepper to sub for jalepeno (for my son) and used frozen French fries (because I’m lazy) instead of fresh. Added a dash more soy and i had to cook a bit longer to get the onion a smidge softer.   Really good, Gina.  I actually love the vinegar soy mixture. Thank you!

  15. I always loved lomo saltado but previous attempts did not turn out tasting authentic. This receipe was delicious. I have yet to make a Skinnytaste recipe that I have not liked. Thanks!

  16. Avatar photo
    Katherine Rosales

    Not authentic at all. Buy Peruvian yellow pepper (you can find it frozen, or in a jar, it also comes in a paste), not yellow sweet peppers and jalapenos. If you cannot find the Peruvian pepper just add spicy. Also no vinegar. Vinegar is not authentic to Peru. Just add more soy sauce. Other than that, not a bad attempt if you cannot find any authentic Peruvian ingredients. Also sirloin is not the authentic meat either, you want something more tender. Hope this helps make it authentic, from a Peruvian.

    1. Ugh yes! While I’m glad they at least pointed out that typically ají is used, I’m really upset for the jalapeño and yellow peppers substitution. Idk where you live but I’m certain if you looked you would find a store that sells ají and do this the correct way!

  17. This looks AWESOME!!  I spent 10 months in Peru during 1994-95, and Lomo Salgado was my FAVORITE meal!  Yum!!  I need to eat this now!!  Into my belly!!   

  18. Like many other reviewers, this was a favorite of ours at a peruvian restaurant in town.   It sadly went out of business and we were left wanting our saltado.  I’ve tried many recipes and it was never the same.  I had an end of the season abundance of tomatoes and peppers in my garden so i thought i’d try it again and stumbled across this recipe.  This is my 2nd time making it and it is better than the first!  Amazing flavors and spot on for the authenticity.  The only change I made was taking the meat out after cooking it, then returning to the pan at the last minute.  I used grass fed skirt steak instead of sirloin so i didn’t want to overcook.  Regardless, this recipe was amazing and if you follow as listed it will not disappoint!

  19. I order this dish whenever I get Peruvian food (too often!) When I made your recipe, I truly could not tell the difference! The flavors are spot-on–perfect! The green sauce also tastes the same (if not better!!) than the ones I’ve had in my local restaurants. Truly my favorite recipe of yours, I highly recommend it to anyone and everyone!

  20. I order this whenever I get Peruvian food (too often!) When I made your recipe, I truly could not tell the difference! The flavors are spot-on–perfect! The green sauce also tastes the same (if not better!!) than the ones I’ve had in my local restaurants. Truly my favorite recipe of yours, I highly recommend it to anyone and everyone!

  21. I have loved this Peruvian dish for a long time, and am so glad I found this recipe! I made it once and we were all obsessed. We make it regularly now and have taken it to family and friend gatherings and it’s definitely a fav! 💗

  22. Made this for dinner Monday night and it was a huge hit! I left out the jalapeno and even my 21 month old daughter ate it right up! Will definitely be adding this dish to the rotation!

  23. Avatar photo
    Jennifer Templeton

    Amazing..loved this recipe and so did my husband a win win… the french fries were great on top of this!!.. thank you so much !!!!

  24. So I am not a stir fry person at all but my husband loves it so I decided to make this more for him.  I ended up LOVING it. We both agreed that we would be making this for dinner weekly.   Not only was it incredibly delicious, it was ready in no time at all.  

    Thank you Gina!

    PS: Was wondering if there would be a variation with the sauce?  I remember a post about Peruvian green sauce. Would that work with this recipe if we wanted to change it up?

  25. So delicious and very easy to make, we served it over brown rice with a few fries on the side. 

  26. This was amazing. The flavors are wonderful and the vegetables are just the perfect amount of crunch.  We will definitely make this over and over again. I already can’t wait until next time. Yummm!

  27. I’ve made this recipe with steak and chicken and it’s easy and delicious- and I’m not a cook.   Thanks so much! 

  28. Avatar photo
    Jennifer Dawson

    My hubby made this tonight and it was FANTASIC! So good we can’t wait to make it for dinner guests! Our 8year old loved it too. Definitely a keeper.

  29. Made this tonight with chicken. This will definitely be part of the permanent rotation!! So much flavor, cant wait to eat the left overs for lunch tomorrow 🙂

  30. My Husband loved it and asked me to add it to his favorite recipes binder and make it again soon. Was awesome with the Peruvian Green Sauce. Thanks Gina, another favorite!

  31. Love this!! As a Peruvian it’s one of my favourite dishes❤ You can find Aji Amarillo paste in some Latin groceries here in the states, add a couple of tablespoons and it gives the best flavor!

  32. This dish has been a lifetime fave, so I was skeptical about a lightened up version. I made it as directed, but I was deliberately careless with the jalapeño seeds since we love spicy food. We had it with the Peruvian green sauce. It was delicious (like every one of the Skinnytaste recipes I’ve tried), and the portions were huge! And I didn’t miss the rice at all. Gina, can you do anything with. papas a la huancaina or ají de gallina?? This was restaurant great! Happy campers!

  33. This was ridiculously delicious! I’m a pretty good cook and my husband thought this was one of the best meals I’ve ever made. The flavors just all work so well together and it’s very satisfying. 5 stars for sure! 

  34. Avatar photo
    Jan Lariviere

    I made this tonight. It is awesome. Easy and delicious. And something a little different. Yum! 

  35. Since marrying a Peruvian 18 years ago, Lomo Saltado is a staple in the house but I prefer pollo saltado which is the same recipe except it’s with chicken. What do you think the freestlye points would be for the pollo saltado, switching out the beef for chicken?

  36. I spent a year in Peru, having been married to a Peruvian. I fell in love with the cusine of Peru even before I went there. Lomo saltado was one of the first dishes that was taught to me when I was in Peru, and this recipe came closest to what I knew, then any of the others that I have seen in the internet and in cookbooks. Thumbs up and 5 stars!

  37. You made my day!!! I usually don’t put the potatos because I serve it with white rice , love love rice (another peruvian thing) . Recipe is really good . Thank you again!!!

  38. This dish was so yummy and different! My husband and I enjoyed it very much. I have never thought of pairing potatoes with a stir-fry dish.

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  40. I forgot to comment that I cut up all the vegetables and put them in a pan in the oven at 400 while making the potato to get veggies softer when added to the steak, We like we like them more cooked then crunchy. I also used a poblano for less heat for me. I doubled the recipe and can’t wait to have it again. Wonderful seasoning. Love the potato on this, and the colorful veggies. Perfect recipe

  41. I’m looking for a recipe for a pollo salteado.   Can I just swap out the beef and replace it with chicken for this? I want to get it right the first time.

  42. I love this recipie! I have made it a few times and it get’s two thumbs up from both my husband and I! I’ve been to Peru and had the real thing – and this is a delicious, healthy version! yum!

  43. Avatar photo
    Mindy Densmore

    Wonderful flavors! We will be making this often – super good and a lot easier than it looks.

  44. Pingback: Lomo Saltado (Peruvian Beef Stir Fry) | Skinny Dawg

  45. So good! The portions were huge, but we scarfed every bite! It wasn’t a lot of potatoes but enough that I was satisfied. My husband said he didn’t feel like he was on a diet at all! We started the morning with our Skinnytaste omelets and finished our day with this. So happy to have found you Skinnytaste! 

  46. Just made it and its gorgeous!!! Made it for tomorrow’s lunch, but not sure its gonna last till then…

  47. Avatar photo
    Mrs Major Hoff

    I have to tell you how much we love this recipe at our house. My husband asks for the “flavor explosion in my mouth” which is his name for this recipe. Thanks a ton– always good to have a new recipe in the rotation! 

  48. Great dish! Didn't miss the fried part or extra oil at all. Split a package of beef to make this and beef and broccoli from the cook book…we now have 2 new favorites at our house!

  49. This is one of my favorite dishes from your site. The flavors are delicious. I've never had Lomo Saltado, but I am now a fan…of this, and many of your other recipes!

  50. I made this for dinner tonight and it was delicious! This is one of my favorite dishes at the local Peruvian restaurant and your version did not disappoint! My husband loved it too. My kids loved the French fries, but their opinion hardly counts since they're going through a picky stage.

  51. Why does the recipe call for olive oil? Wok cooking / stir fry is high heat (as this recipe directs) for which olive oil is ill suited.

  52. I made this the other night and it was really great! I'd like to suggest that you brown your steak quickly and then remove and set it aside while you stir-fry your peppers and onions. That way your veggies pick up some of the brown bits left by the steak. Add the steak back in when you add the tomatoes and sauce ingredients, just to heat everything through.

    My fries took longer to get crispy than stated, so next time I would bake in the middle of the oven rather than the lower third and turn the temp up to 425.

    The sauce in this is amazingly good. This is definitely going into our dinner rotation. Thanks for a great recipe!

  53. Avatar photo
    Sarah Chambless

    This was awesome! I made it with seitan instead of beef since I'm vegetarian, and it turned out great!

  54. Surprisingly good! The oven fries make the dish, especially when they soak up the tangy vinegar sauce. My husband had the leftover stir fry over rice for lunch the next day…he said it was okay but better with the fries. I did switch the order around by doing veggies first then beef so the meat would not overcook. yummy!

  55. A-mazing! This is a definite keeper. My husband is not much for cooked tomatoes, but that is what he said made this dish unique. Loved the way each ingredient played off each other. Putting this one on repeat… 🙂

  56. Avatar photo
    MrsMajor Hoff

    Made this for dinner and it was a HUGE hit! It will be in our regular rotation for sure! Thanks so much!

  57. Made this meal tonight… I added another 1/2lb of sirloin and a potato and broke it into 4 servings so that I could have leftovers. I also used a poblano pepper instead of jalapeño since I am not a fan of those but love poblano peppers. On my recipe builder it ended up being the same points! So excited! It was such a flavorful and filling meal. Thanks Gina for always having meals that are so yummy and wholesome!

  58. I broke down the ingredients by weight watchers points and then calculated the points a second time using the nutrition information you provided, and it might be possible that this dish is even "skinner" then noted. When breaking down the ingredients I calculated one serving as having 7 points, while your nutrition information came out to 5 points. Thoughts?

  59. Avatar photo
    Maggie Conlin

    I made this last night and I can't tell you how much I loved it! It's spicy but not too spicy. Felt filling but also healthy. I'm already planning to make this one again soon. Thanks for the recipe!

  60. A few people in my family are allergic to tomatoes. Do you think the recipe would be just as good without?

  61. Avatar photo
    Amber Withycombe

    Made this last night and it was so fantastic! My beef/veggies were saucy and yours didn't look saucy, but regardless I enjoyed the sauce over the potatoes! So delish! Love all your recipes!

  62. Vacationing in Colorado! My daughter made this last night and we all loved it. Delicious flavors and the avocado is a great addition.

  63. I made this tonight & it was awesome! Very generous portion for 8 PTs abd the fries made me feel like I was cheating! Delish! Husband raved about this :).

  64. Wonderful! Reminds me of Peru :).
    Next time, I think I'll reverse the order that things go into the pan. The steak overcooked a bit by the time the onions were soft. But other than that, perfect! Would have never guessed the ingredients in the sauce but the whole is certainly greater than the sum of its parts. Thank you!

  65. This was dinner last night. I have never been disappointed in a recipe from your site, Gina and once again, you hit a home run with this one. Simply delicious. I LOVED the oven fries with the stir fry. I will be making this one again and again.

  66. Avatar photo
    Cookin' Canuck

    What a fantastic dish, Gina! Once again, you've managed to lighten up a dish without losing any of its appeal.

  67. I'm not loving all these carb counting and 'clean' eating posts. I love Skinnytaste because you've never subscribed to those things before, and instead focused on regular food that's simply lightened up.

    The shift in this blog makes me wonder if you've jumped ship and it will suddenly be a paleo-gluten free-organic-vegan recipe blog soon…

    1. Avatar photo
      Skinnytaste Gina

      This recipe has potatoes, so it's certainly now a no-carb recipe, plus all my recipes have always been clean! I know many different people follow my blog with all types of diet restrictions, vegan, gluten-free, paleo, etc and I always let people know when a recipe fits their restriction, but always the recipes are WW friendly.

  68. Avatar photo

    Delicious! I made this tonight for dinner and we absolutely loved every bite. Just one point – where do you add the bell peppers? I couldn't find this step in the recipe so I put them in with the onion and garlic. Did I just not see it or isn't it included? Anyway, we LOVED this dish and I'll be making it again soon. Thank you.

  69. Gina, how would this work out if I uesd chicken instead of beef? My family doesn't eat beef or pork.

    1. Peruvian food is one of my favorite cuisines. Here in Miami, there is a Peruvian restaurant or food truck on every corner. Most places offer chicken, steak, pork, and even seafood saltado. You could add pretty much any protein and it will be delicious.

  70. Looks awesome. Thanks for defending potatoes too. I don't know who came up with the whole "they're not good for you" thing. I don't eat too potatoes often but it is because I grew up in Puerto Rico and we eat so many other tubers that taste better (and are also good for you), so I never got use to it.

  71. Why am I seeing this at night!! I MUST try this out this summer, and I only tried Peruvian pastries once before, so I am excited to test this out!

    Emily //

  72. Made this tonight… DELICIOUS! My hubby and I both really enjoyed it. Very fresh tasting and flavorful. Thanks for the recipe…
    ~a new follower in Germany 🙂

  73. Well this was absolutely delicious! The beef was tender, the veggies crisp, and the flavor was delightful. I chose to spray my fries with olive oil spray, and it was a little light so next time I would want to be sure that I used enough oil, but they still cooked up great, just not as browned as I would have liked. My partner enjoyed it just as much as I did. YUM. Will definitely make again!

  74. Avatar photo
    Jennifer Diliberto

    I love lomo! We go for Chifa all the time…have everything to make this already-Saturday's dinner…thanks!

  75. Gina, all of your recipes are so delicious – each one is more amazing than the last!

    One question: whenever I bake sliced potatoes in the oven they always seem to take forever (sometimes over an hour). Do you do anything before putting them in besides tossing them in oil and spices?

    1. When I make "oven fries," I cut up the potatoes and then zap them in the microwave for 2-4 minutes (depending on how much I'm making) to get them started cooking. Really cuts down on oven time and as far as I can tell doesn't effect the final product.

    2. Kristen, thank you so much, this is really helpful!! Do you add any water to the potatoes when you zap them or just by themselves?

    3. No water, but I do give them a good spray with cooking spray so they don't stick to the plate or to each other too much. =)

    4. Avatar photo
      Skinnytaste Gina

      I don't do anything, try cutting them thinner so they cook quicker. Also you may try increasing the oven temp

  76. Gina, you've become a visitor in our house about 3 to 4 times a week! My husband says, "That woman doesn't know how to make a bad meal!" Can't wait for the cookbook!

  77. There is a restaurant called Ceviche 105 here in Miami and this is the dish that I always get! I'm a vegetarian so they leave out the steak and add extra veggies. It is SOOO good. I'll definitely have to try your version!

  78. We were in Peru in January and took a tour that introduced us to some Peruvian food. It was delicious, so I'm delighted to see this recipe, which also sounds delicious. I'm looking forward to trying it.

  79. My daughter and her Peruvian BF made this dish for us.Truly delicious and they also baked potatoes in oven.So good!Thanks!

    1. I'm glad you publish the old ww points – I'm sure I'm not the only one who hasn't adopted the new plan and points. I've had great success with the old plan and points and don't want to change so please continue to publish the old ww points. Thanks

  80. I'm curious about reheating, too. I live alone and if it reheats well, I could have the leftovers for lunch the next day. But not sure about the potato — it would lose it's crunch, I'm afraid. In that case, I'll just halve the recipe, using a smaller potato. Also, Gina, am I correct in assuming that the PP value does NOT include the slice of avocado?

    1. Avatar photo
      Anastasia Taboada

      To be honest I love this dish best the second day because the flavors all get soaked up in the potatoes. They will inevitably be a little on the soft side but since you eat it all together, vs french fries on the side of a burger, you won't mind!

  81. I have been looking for a lean version of this since I first saw it on Diner, Drive-ins and Dives. Thank you so much!!

  82. I am so glad there are others out there who don't hate on potatoes. My friends think I'm crazy when I try to explain that potatoes aren't actually BAD for you. With the skin on, they contain so many nutrients, and are fairly low in calories for being as filling as they are.

    This recipe looks delicious and so easy and fast!

  83. I love that it has the potatoes in it! My best friend was Peruvian growing up, and I used to beg my mom to let me eat dinner at their house! I loved all the spices and flavors her mom would use!

  84. I lived with a Peruvian family in Cusco for a month and I got to eat sooo much lomo saltado. It was amazing! But the general diet of potatoes and meat led me to a number on the scale I'd rather forget. I like the sounds of a lightened up version…and one without their aji amarillo! I found it once, but haven't been able to find it since. Can't wait to try this!

    1. I've never made/had it with chicken, but I have seen it on Peruvian restaurants menu with chicken. Good luck!

    2. yes you can!. I'm peruvian, and I made 'chicken' saltado the other day at home. I used fresh chopped parsley instead of cilantro , and it came out delicious . In Peru we do not add bell peppers to this dish. I am sure Gina's version is delicious though, so I will try it out ;).

    3. Avatar photo
      Skinnytaste Gina

      Yes chicken works too! And correct, I added the yellow bell pepper for extra veggies, flavor and color.

  85. Avatar photo
    Anastasia Taboada

    My husband is Peruvian and this is my favorite dish! I would love to try your lighter take on the recipe.. thanks for sharing!

  86. Avatar photo
    Jennifer Umana

    I made Lomo Saltado the other night from a recipe found online because I wanted it so badly but the flavor was not right. I am so excited to try your version as I am always crazy about your recipes!!

  87. OMG this recipe is awesome! Not only is it delicious looking, but it serves 2! I struggle with recipes that serve more because I usually end up eating all of it since my husband is a picky, picky eater. I'm so going to try this as soon as I can!

  88. Thank you SO much! I had lomo saltado at a Peruvian restaurant in LA a couple of years ago and fell in love with it. This recipe looks delicious, I can't wait to make it for my family!

  89. My favorite Peruvian meal, looks delicious! As a Peruvian, I would add a fried (or poached) egg on top. We add eggs to everything, lol!

  90. Avatar photo
    Amanda {Kids and Cabernet}

    This looks SO good! Is it spicy? Just want to know if my kids can eat it, or if I should omit the jalapeño when making it. Thanks 🙂

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      Nadia Despain

      I'm Peruvian and grew up eating this. It's my favorite dish. You can leave out the jalapeno. My mom never used jalapenos, mainly because I don't like spicy food. 🙂

    2. I made this last night and while it was really good, it was really spicy too. I used 1 jalapeño for a doubled recipe and 16 hours later my finger tips are still burning. Maybe I just came across a really hot one because this is the first time this happened to me, but next time I will go with 1/2 jalapeño for 4 servings (and we do like spicy food).

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    Emma @ Chick-o-bowl

    Potato bad for you?? Who has been spreading such lies? You are right, it's the toppings and preparation that make food bad. Anything natural is good for you. Of course, too much of one thing can never be good. In any case, this recipe sounds delish! It reminds me of fajitas, my favorite Mexican food. Thanks for sharing!

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    South American and Asian are my two favourite cuisines, so this would sure hit the spot! I love the combinations of flavours and textures here, not to mention the pretty colours! 😀 Fantastic Gina! x