Lomo Saltado

(Serves 4)


8 oz. Mochica Express Lomo Saltado Sauce

12 oz. Beef Tenderloin

2 Roma Tomatoes

1 Red Onion

2 Russet Potatoes

1 cup Cilantro

3 heads Garlic 

2 cups Jasmine Rice




  1. Wash and dry all produce
  2. Peel and dice garlic and set aside 
  3. Peel and slice onion into thick strips and set aside
  4. Chop cilantro and separate into halves, set both portions aside
  5. Slice tomatoes into eighths and set aside
  6. Cut the potatoes into thin strips, then wash, dry, and set them aside
  7. Place all ingredients near your stove, so that they can be quickly added to the stir fry
  8. 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 5 minutes
  9. Remove fries with a slotted spoon and set them aside on a plate or bowl lined with paper towel  
  10. 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 
  11. Immediately add onions and half of the chopped cilantro. Toss or stir continuously for approximately 3 minutes, just when the onions begin to soften.
  12. Adding the sauce: shake the lomo saltado sauce bottle and, while tossing or stirring the beef and vegetables, pour the entire bottle of sauce slowly into the wok or frying pan.
  13. Continue cooking for 30-45 more seconds by continuously tossing or stirring 
  14. Add tomatoes and toss or stir for 30-45 seconds, ensuring they are well coated with the sauce
  15. Add french fries and toss or stir for 30 more seconds
  16. Remove from heat 
  17. Divide the lomo saltado between four plates. Garnish with the remaining cilantro