Peruvian-Style Lomo Saltado
Steak, Seasoned Potato Wedges & Rice
Inspired by members of our own HelloFresh community, we’re proud to share this delicious limited-time dish in celebration of Hispanic Heritage Month: a Chinese-Peruvian fusion dish that’s popular all over South America: Lomo saltado. You’ll dredge steak strips in a bold mix of seasonings, then stir-fry with onion and tomato until tender. Finish the dish with a spicy-tangy blend of soy, vinegar, and Sriracha, and serve over white rice with crispy oregano roasted potatoes for a flavorful meal to remember.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
16 ounce
Potatoes
1 teaspoon
Dried Oregano
1 teaspoon
Garlic Powder
1 unit
Red Onion
1 unit
Tomato
¼ ounce
Cilantro
½ cup
Jasmine Rice
10 ounce
Bavette Steak
1 tablespoon
Cornstarch
1 teaspoon
Cumin
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 teaspoon
Sriracha
5 teaspoon
Sherry Vinegar
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
¼ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, oregano, half the garlic powder (you’ll use the rest later), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. • Halve, peel, and cut half the onion (whole onion for 4 servings) into ½-inch wedges. Cut tomato into ½-inch wedges. Roughly chop cilantro.
• 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 a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• Pat steak* dry with paper towels; slice into 1-by-3-inch strips (the strips don’t need to be perfect—a rough 1-by-3 inches is fine!). In a medium bowl, combine cornstarch, half the cumin (all for 4 servings), remaining garlic powder, salt, and pepper. Add steak and toss until coated.
• 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 in the next step). Turn off heat; transfer to a plate. Wipe out pan.
• Heat another drizzle of oil in pan used for steak over medium heat. Add onion wedges and tomato; cook, stirring occasionally, until slightly tender, 4-6 minutes. • Add steak, soy sauce, Sriracha, 1⁄3 cup water, 2 tsp vinegar, and ¼ tsp sugar (2⁄3 cup water, 4 tsp vinegar, and ½ tsp sugar for 4 servings). (Be sure to measure the vinegar—we sent more!) Cook, stirring constantly, until sauce has thickened and steak is cooked through, 1-3 minutes. • Taste and season with salt and pepper if desired.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). • Divide rice and potatoes between plates in separate sections. Top potatoes with lomo saltado. Garnish with cilantro and serve.
Steak is fully cooked when internal temperature reaches 145°.
