Peruvian Chili Grass-Fed Rib-Eye Stir-Fry
with Garlic Herb Potato Wedges & Rice
- Soy
- Wheat
- Milk
This Chinese-Peruvian fusion dish is 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-savory blend of soy sauce and Sriracha, and serve over white rice with a side of oregano roasted potato wedges.
Ingredients
1 tablespoon
Cornstarch
½ unit
Red Onion
16 ounce
Potatoes
½ cup
Jasmine Rice
½ teaspoon
Cumin
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
16 ounce
Grass-Fed Rib-Eye Steak
5 teaspoon
Red Wine Vinegar
1 unit
Tomato
1 teaspoon
Dried Oregano
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
¼ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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.
While rice cooks, 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, ⅓ cup water, 2 tsp vinegar, and ¼ tsp sugar (⅔ cup water, 4 tsp vinegar, and ½ tsp sugar for 4 servings). (Save remaining vinegar for another use.) 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 steak stir-fry. Garnish with cilantro and serve.
