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Lomo Saltado

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School Foodservice



50 Servings

  • 10 pounds 5 ounces Russet potatoes
  • 3 tablespoons vegetable oil
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 9 pounds beef steak, thin slices, cut into strips
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 3 teaspoons vegetable oil
  • 4 pounds red onion
  • 4 pounds 4 ounces green bell pepper
  • 5 jalapeños
  • 1/4 cup garlic, minced
  • 1/2 cup soy sauce
  • 1/2 cup apple cider vinegar
  • 1 quart cilantro

100 Servings

  • 20 pounds 10 ounces Russet potatoes
  • 1/4 cup 2 tablespoons vegetable oil
  • 1 tablespoon 1 teaspoon garlic powder
  • 2 teaspoons salt
  • 18 pounds beef steak, thin sliced, cut into strips
  • 1 tablespoon 1 teaspoon cumin
  • 1 tablespoon 1 teaspoon black pepper
  • 2 teaspoons salt
  • 1/4 cup 2 tablespoons vegetable oil
  • 8 pounds red onion
  • 8 pounds 8 ounces green bell pepper
  • 1/4 cup garlic, minced
  • 1/2 cup soy sauce
  • 1/2 cup apple cider vinegar
  • 2 quarts cilantro


  1. Preheat the oven to 375°F.
  2. Scrub the potatoes,cut them in half lengthwise and cut each half width wise into 1/4 inch slices.
  3. Combine the sliced potatoes with the vegetable oil, garlic powder, salt and pepper.
  4. Mix until the potatoes are well coated.
  5. Place potato slices in a single layer on parchment-lined sheet pans.
  6. Bake in the preheated oven for about 15 minutes, or until the potatoes are golden and tender.
  7. Internal temperature should reach at least 135°F. Transfer potatoes to full-size 2-inch steam table pans and hold hot at or above 135°F until service.
  8. Place the beef in a container. Combine the cumin, black pepper and salt, and mix into the beef until evenly distributed.
  9. Heat a large sauté pan, tilt skillet or steam-jacketed kettle to medium-high heat.
  10. Add the vegetable oil and immediately add the seasoned beef. Cook, stirring, until the beef is browned.
  11. Add the red onions, green bell peppers, jalapeños and minced garlic.
  12. Continue to cook, stirring, until the vegetables are tender-crisp, about 5–10 minutes.
  13. Stir in the less-sodium soy sauce and apple cider vinegar. Internal temperature should reach at least 145°F.
  14. Transfer the mixture to full-size 2-inch steam table pans and hold hot at or above 135°F until service. To serve, place 1/2 cup of the roasted potatoes into each portion container.
  15. Add 3/4 cup of the beef and vegetable stir-fry mixture. Top with 1/2 tablespoon fresh cilantro.



1 each =1/2 cup starchy vegetable, 1/2 cup other vegetables, 2 ounce equivalent meat/meat alternate


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