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

Inspired by the bustling streets of Lima, this Chinese-Peruvian fusion dish-known as lomo saltado-brings together the best of both worlds. Tender strips of steak are dredged in a seasoned cornstarch coating, then quickly stir-fried with red onion and tomato in a bold, tangy sauce made with soy sauce, sherry vinegar and a kick of Sriracha. The result is a savory, slightly spicy stir-fry that’s incredibly satisfying.

Serve this vibrant dish over fluffy jasmine rice and alongside crispy roasted potato wedges seasoned with oregano and garlic. It’s a complete meal that’s packed with flavor and texture, perfect for a weeknight dinner that feels special.

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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

20 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView 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

2 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. On a baking sheet, toss potatoes with a drizzle of olive oil, dried oregano, half the garlic powder, salt and pepper. Roast on the top rack until golden and tender, 20-25 minutes.
2. 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 jasmine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. Pat the bavette steak dry with paper towels and slice into strips about 1 inch by 3 inches (roughly is fine). In a medium bowl, whisk together cornstarch, half the cumin (all for 4 servings), remaining garlic powder, salt and pepper. Add the steak strips and toss to coat evenly.
5. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the coated steak and cook, tossing occasionally, until a crust forms, 4-6 minutes (steak will finish cooking later). Transfer 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 softened, 4-6 minutes. Return the steak to the pan. Add soy sauce, Sriracha, ⅓ cup water, 2 teaspoons sherry vinegar and ¼ teaspoon sugar (for 4 servings: ⅔ cup water, 4 teaspoons vinegar, ½ teaspoon sugar). 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 cooked rice with a fork and stir in 1 tablespoon butter (2 tablespoons for 4 servings). Divide the rice and roasted potato wedges between plates. Spoon the steak stir-fry over the potatoes. Garnish with chopped cilantro and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or sirloin work well as substitutes for bavette steak.

Is there a substitute for sherry vinegar?

Rice vinegar or white wine vinegar can be used instead of sherry vinegar.

Can I make this dish gluten-free?

Use tamari or gluten-free soy sauce and ensure your cornstarch is gluten-free.