If you live in Los Angeles, you’ve probably heard of a Peruvian restaurant called Mario’s and their famous dish, Lomo Saltado. I recently went and still loved it as much as when I first had it almost 10 years ago. It’s a simple stir fry dish with beef, tomatoes, red onions, and yes, french fries. To top it all off, they have a spicy green sauce, also known as Aji sauce to round out the dish. After watching how this dish is prepared, I had to make it myself. I was pleasantly surprised to see how delicious and easy lomo saltado is to make!
- 1 (16 ounce) package frozen French fries
- 1 tbsp oil
- 1 pound beef tri tip, sliced 1/8 to 1/4 inch thick
- salt and pepper to taste
- 1 large onion, sliced into strips
- 3 large tomatoes, peeled, seeded, and sliced into strips
- 1 yellow chili pepper (preferably Peruvian aji amarillo)
- 1/4 cup distilled white vinegar
- 1 dash soy sauce to taste
- 2 tablespoons chopped fresh parsley
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- 1/4 head of romaine lettuce, torn into smaller pieces
- 1/4 cup olive oil
- 5 green onions, cut into large pieces
- 1/2 bunch cilantro leaves (discard the stems)
- 1 tsp salt
- 1 tsp black pepper
- 1 jalapeno, seeds included
- 2 garlic cloves
- Blend everything together.
**Helpful tips and common mistakes
As usual, I made my own changes to the recipe. First off, I marinated the meat to enhance the flavors. I trimmed the fat from the meat, sliced into the thickness stated, and marinated it overnight in a mixture of 1 cup soy sauce, 3 cups distilled white vinegar, 1/2 cup minced garlic, and 8 tbsp of cumin.
Fresh aji amarillo peppers are incredibly hard, if not impossible to find in the States, so I simply omitted it from the recipe. When you are ready to saute, saute the meat until they are cooked. Remove the meat but leave the juices and add the onions. This way the onions will soak up the flavor. Add the tomatoes and lightly saute, for about 1 minute. Add back the meat and the french fries. I added an additional 1 tbsp of soy sauce to balance out the tartness of the dish. Since the garlic, cumin, soy sauce and vinegar was all in the marinade, I did not find it necessary to add more sauce, excluding the soy sauce. I also wanted the french fries to soak up some of the juices so I mixed it in while still cooking; however, if you like you french fries more crispy feel free to toss them in last minute right before serving. Enjoy with a side of rice and the aji sauce!
People loved this dish! Many were unfamiliar with lomo saltado and were surprised to find french fries in the dish, but they all came around and many came back for seconds. One person described it as “fantabulous!” When I asked a fellow Peruvian cook, she said the flavor was spot on. The only difference was the cut of the meat, which is supposed to be small cubes rather than sliced. Just describing this dish makes me want to grab seconds myself.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.