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Peruvian Beef- Lomo Saltado

Peruvian Beef- Lomo Saltado

Apriena Jugoo Pummer
A simple Peruvian Lomo Saltado- Delicious Beef cooked with a yellow pepper paste with onion, tomatoes and chips (fries)
Prep Time 10 mins
Cook Time 30 mins
Course Dinner, Lunch, Main Course
Cuisine Latino, Peruvian
Servings 5


  • 500 grams McCain Asian Stir Fry
  • 400 grams McCain Fry Chips
  • 600 beef rump cut into thick strips
  • 2 teaspoons cumin
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons light soy sauce
  • 3 tablespoons olive oil
  • 1 red onion thickly sliced
  • 1/3 cup beef stock
  • ½ cup rosa tomatoes
  • Salt and pepper to taste
  • Chopped coriander
  • Ingredients for Yellow Pepper Paste:
  • 1 yellow pepper roughly chopped
  • ½ onion roughly chopped
  • ¾ chilies chopped
  • 2 cloves garlic chopped
  • Salt and pepper to taste


  • Cook McCain Fry Chips according to package instructions
  • Combine the beef with 1 teaspoon cumin, apple cider vinegar, 1 tablespoon soy sauce and pepper and set aside
  • Heat oil in a pan and once very hot, fry the beef in batches until nicely browned-about 2 minutes per batch – remove the beef and set aside
  • To the same pan, add the chopped red onions and allow to fry for about 2 minutes
  • Now add the rest of the cumin powder, soy sauce and 2 tablespoons of the yellow pepper paste
  • Add the Asian Stir Fry mix
  • Allow to cook for 5 minutes then add the stock and rosa tomatoes
  • Cook until the liquid reduces- about 6 minutes
  • Add the beef and chips, adjust seasoning and top with chopped coriander and serve
Keyword Beef, chips, Fries, Lomo Saltado, Peruvian Food, stir fry veg