My Mother’s Ecuadorian Lomo Saltado

Prep Time
15 min
Cook Time
30 min
4 servings

My mother’s lomo saltado recipe has been a part of my life since I was a child. Whether we were celebrating a family gathering or partaking in an afternoon lunch, I would always look forward to the savoury flavour of my mother’s lomito. Unlike the traditional Peruvian lomo saltado, my mother avoids using tomato and instead opts for a side of maduros (sweet plantains) and avocado. She admits it is a labour-intensive process, due to the many layers of ingredients. All the same, there’s never a time when she doesn’t make it out of love.

Lomo saltado is a traditional Peruvian dish that came about in the early 1900s. Chefs emigrating from China to Peru set up shops in major cities like Lima and Cuzco. The traditional methods of cooking meats and vegetables in a wok caught on, and thus lomo saltado was born. This dish is a perfect combination of two distinct cultures, and has become a well-known favourite across South America for decades.

Related: My Grandmother’s Ecuadorian Llapingachos (Stuffed Potato Pancakes)



Steak Strips

Angus beef stir fry strips
cloves garlic, minced
packet Sazon Goya seasoning
Tbsp soya sauce
tsp cumin
Tbsp neutral oil
pinch salt

French Fries

russet or yellow potato
cup neutral oil


Tbsp neutral oil
red onion, sliced
red and/or yellow bell pepper, sliced

To Serve

Sweet plantains, fried
Avocado, sliced
White rice, cooked
Cilantro, to garnish



This recipe is typically made with a wok, however a deep frying pan or Dutch oven works well.

Step 1

In a large bowl, combine beef, garlic, Sazon Goya, soya sauce, cumin, oil and salt. Mix until thoroughly combined. Let sit for a few minutes.

Step 2

In the meantime, peel and slice each potato, julienne-style. Place in an ice bath so to avoid any discolouration on the potato. When ready to fry, drain and quick-dry fries on a paper towel.

Step 3

In a large frying pan, wok or Dutch oven, fry seasoned beef strips at medium heat. I like to fry the meat in batches so the pan isn’t overcrowded. Set aside in a large bowl.

Step 4

While the meat is frying, in a separate large pan on medium-high, add potatoes to make French fries (in batches). Fry until golden brown. Place each batch of fries into the same bowl as the fried beef. Set aside.

Step 5

Once the beef is complete, in the same pan add oil and begin sautéing onions and peppers on medium heat. Cook for 5-10 minutes or until softened.

Step 6

In the large bowl of beef and fries, add vegetable mix. Combine until all ingredients are thoroughly integrated.

Step 7

Serve warm with a side of sweet plantains, avocado, rice and cilantro to taste.

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