Peruvian-style Beef Lomo Saltado with Fries & Sauteed Veg

Serving size

1 person 2 people 4 people

Ingredients

4 tbsp cornflour (use half)
4 tsp garlic paste

(Garlic, Olive Oil, Sea Salt, Citric Acid)
1 unwaxed lime
4 large potatoes
1 onion
2 pepper
600g beef strips
200g baby tomatoes
3 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
2 handful of fresh coriander
2 tbsp apple cider vinegar

(apple cider vinegar (100%))
1 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
10g beef stock powder

(Beef Stock Powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder), Cornflour.)

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	104Kcal	580Kcal
	434kJ	2427kJ
Fat	4.2g	24g
of which saturates	1.6g	9.0g
Carbohydrates	10g	53g
of which sugars	1.4g	7.7g
Protein	6.9g	38g
Salt	0.46g	2.6g
Fibre	1.6g	8.8g

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High protein

Peruvian-style Beef Lomo Saltado with Fries & Sauteed Veg

Prep time: 20 mins

Total time: 35 mins

Cuisine: South American

Food group: Beef

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.

Cooking Instructions

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.

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 & a small bowl

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 and make the chimmichuri

Sprinkle the half pack of cornflour over the beef and veg. Toss well, then add the tamari, vinegar, half the garlic paste, half the chilli paste, stock powder and 250ml water
Bring to a boil, then simmer for 6 mins, until the sauce thickens. Add the tomatoes then simmer for a final 2 mins until the beef is cooked through. Add a splash of water if it gets too dry
Meanwhile, roughly chop the coriander. Add half to the small bowl and stir through the remaining chilli and garlic paste. Squeeze in the juice from the lime

Finish & plate up

Toss the remaining coriander through the beef
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. Drizzle over the chimmichuri