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

This vibrant stir-fry brings together the best of Peruvian and Chinese cuisines in one skillet. Tender sirloin strips are dredged in a seasoned cornstarch coating, then quickly seared and tossed with red onion, tomato and a bold sauce made from soy sauce, red wine vinegar and Sriracha. The result is a savory, slightly spicy dish that’s incredibly satisfying.

Serve the steak stir-fry over fluffy jasmine rice and alongside crispy oven-roasted potato wedges seasoned with oregano and garlic. A sprinkle of fresh cilantro adds a bright finish. It’s a complete meal that’s perfect for a weeknight dinner or a casual gathering.

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Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

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

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) Black PepperView 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) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, flank steak or skirt steak work well. Just slice against the grain for tenderness.

Can I make this dish gluten-free?

Use tamari or coconut aminos instead of soy sauce and ensure your cornstarch is gluten-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.