Lomo Saltado Stir-Fry with Garlic Herb Potato Wedges and Rice

This Peruvian-Chinese classic, known as Lomo Saltado, brings together the best of two culinary worlds. Tender strips of grass-fed rib-eye are coated in a seasoned cornstarch mixture, then quickly stir-fried with red onion and tomato. The sauce-a punchy blend of soy sauce, Sriracha and red wine vinegar-creates a savory, slightly spicy glaze that clings to every bite.

Serve the steak over a bed of fluffy jasmine rice and alongside crispy oven-roasted potato wedges seasoned with oregano and garlic. It’s a complete, satisfying meal that’s perfect for a busy weeknight or a casual dinner party.

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Ingredients

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

0.5 unit Red OnionView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

16 ounce Grass-Fed Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the top position. Wash and dry the potatoes, then cut them into ½-inch-thick wedges. On a baking sheet, toss the potato wedges with a drizzle of oil, dried oregano, half the garlic powder, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes.
2. While the potatoes roast, halve, peel and cut half the red onion into ½-inch wedges. Cut the tomato into ½-inch wedges. Roughly chop the cilantro.
3. In a small pot, combine the jasmine rice, ¾ cup water (or 1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Simmer until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
4. Pat the steak dry with paper towels and slice into strips about 1 inch by 3 inches. In a medium bowl, mix the cornstarch, half the cumin (use all for 4 servings), the remaining garlic powder, salt and pepper. Add the steak strips and toss to coat evenly.
5. Heat a drizzle of oil in a large pan over medium-high heat. Add the steak strips and cook, tossing occasionally, until a crust forms, 4-6 minutes (the steak will finish cooking later). Transfer the steak to a plate and wipe out the pan.
6. Heat another drizzle of oil in the same pan over medium heat. Add the onion wedges and tomato; cook, stirring occasionally, until slightly tender, 4-6 minutes. Return the steak to the pan. Add the soy sauce, Sriracha, ⅓ cup water (⅔ cup for 4 servings), 2 teaspoons red wine vinegar (4 teaspoons for 4 servings) and ¼ teaspoon sugar (½ teaspoon for 4 servings). Cook, stirring constantly, until the sauce thickens and the steak is cooked through, 1-3 minutes. Taste and adjust seasoning with salt and pepper if desired.
7. Fluff the rice with a fork and stir in 1 tablespoon butter (2 tablespoons for 4 servings). Divide the rice and potato wedges between plates. Top the potatoes with the steak stir-fry. Garnish with chopped cilantro and serve.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute sirloin or flank steak for the rib-eye. Just be sure to slice against the grain for tenderness.

What can I use instead of Sriracha?

Any hot sauce or chili paste will work. You can also use red pepper flakes to taste.

Can I make this recipe gluten-free?

Yes, use tamari or coconut aminos instead of soy sauce and ensure your cornstarch is gluten-free. The dish is naturally gluten-free aside from the soy sauce.