Lomo Saltado Recipe


(Serves 4)


4 oz. Mochica Express Lomo Saltado Sauce

12 oz. Beef Tenderloin

2 Roma Tomatoes, cut into eights

1 Red Onion, sliced

2 Russet Potatoes, peeled and sliced

1 cup Cilantro, chopped

3 heads Garlic, diced 

2 cups cooked Jasmine Rice



  1. Place all ingredients near your stove, so that they can be quickly added to the stir fry
  2. Add 4 cups of oil to a large frying pan. Heat the oil to medium high heat (350 F, about 5-6 minutes on medium heat) and add the french fries. Fry until golden brown, about 5-6 minutes 
    1. *Note: you can also fry bake the fries if you prefer. Place the fries on a sheet pan, toss them with oil, and bake at 400 degrees F for 25-30 minutes
  3. Remove fries with a slotted spoon and set them aside on a plate or bowl lined with paper towel  
  4. Add 2 tbsp of oil to a wok or large frying pan on high heat. Once the oil is hot, add beef and garlic. Cook the beef to your desired degree of doneness 
  5. Immediately add onions and half of the chopped cilantro. Stir-fry for approximately 3 minutes, just when the onions begin to soften.
  6. Shake the lomo saltado sauce bottle well and, while stir-frying the beef and vegetables, pour 4 oz of sauce slowly into the wok or frying pan.
  7. Continue stir-frying for 30-45 more seconds
  8. Add tomatoes and stir-fry for 30-45 seconds, ensuring tomatoes are well coated with the sauce
  9. Add french fries and stir-fry for 30 more seconds
  10. Remove from heat 
  11. Divide the lomo saltado between four plates. Garnish with the remaining cilantro