The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Peruvian-style Beef Lomo Saltado with Fries & Sauteed Veg
If you've never tried Peruvian lomo saltado before, you need to give this recipe a try! Think: British beef strips, juicy peppers and onions, and fluffy potato fries. Tamari and chilli paste add sensational flavour. A sprinkle of leafy green coriander brings a burst of freshness.
High protein
Serving size
Ingredients
- 1 handful of fresh coriander
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 2 tbsp chimichurri (Parsley, Rapeseed Oil, Shallots, Olive Oil, White Wine Vinegar, Red Chilli, Salt, Oregano, Green Jalapeno, Roasted Garlic Granules, Spinach Flavour,)
- 2 tbsp apple cider vinegar
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 200g baby tomatoes
- 2 tbsp cornflour
- 600g beef strips
- 2 pepper
- 1 onion
- 4 large potatoes
Nutritional Information
Calories: 613
Protein: 38g
Carbs: 53g
Fat: 27g
Peruvian-style Beef Lomo Saltado with Fries & Sauteed Veg
If you've never tried Peruvian lomo saltado before, you need to give this recipe a try! Think: British beef strips, juicy peppers and onions, and fluffy potato fries. Tamari and chilli paste add sensational flavour. A sprinkle of leafy green coriander brings a burst of freshness.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9/ air fryer 200C
- Line a baking tray with parchment paper
- Pull out a large frying pan & a measuring jug
Make the fries
- Cut the potatoes into fries
- Place onto the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Start the lomo saltado
- Meanwhile, roughly slice the onion and peppers
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 4-6 mins, until softening
- Add the beef and cook for 3 mins, until golden brown
Simmer simmer
- Sprinkle the cornflour over the beef and veg. Toss well, then add the whole tomatoes, tamari, vinegar, chimichurri, chilli paste (or to taste), stock powder and 250ml water
- Bring to a boil, then simmer for 8 mins, until the sauce thickens and the beef is cooked through. Add a splash of water if it gets too dry
Finish & plate up
- Roughly chop the coriander
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Serve the fries onto plates, topped with the beef. Sprinkle over the coriander
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