Peruvian Chili-Soy Steak 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-tangy blend of soy, vinegar, and Sriracha, and serve over white rice with crispy oregano roasted potatoes for a flavorful meal to remember.
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
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.
• 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 steak stir-fry. Garnish with cilantro and serve.
Steak is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The sauce delivers bold, savory flavors that many find addictive, though some prefer less cumin or vinegar for balance.
- Ease of prep: This dish requires more hands-on time than typical recipes but remains manageable for weeknight cooking.
- Suggestions: Add tomatoes near the end to prevent them from breaking down, and consider extra cornstarch for better steak coating.
- Portions: Many felt the meat portion was small for a premium meal, especially compared to the generous starches.
- Double starches: Most customers found rice and potatoes together unnecessary; many suggest replacing one with vegetables like bell peppers.
Reviews from our home cooks
LOVED this one. We went to Peru and frequently make lomo saltado. This version was super tasty and a great easier/quicker alternative to the extensive version. A future idea could be to do it over udon noodles, something we enjoy when we've done fries a few times in a row. Keep up the great idea to incorporate world flavors, it's been a fun thing to learn and experience!
I don't know exactly what it was, but this just hit the spot. Delicious, tender steak and great flavors with just the right amount of heat. Awesome fusion dish that wasn't overly complicated. Very satisfied with this recipe.
This was the best so far. I held back on the siracha so as not to overwhelm the flavors. Delicious. This is a keeper. My only problem is the rice provided. The rice is very very starchy, this time I rinsed it and used less water, it was a bit better but still too starchy. Also all recipe cards were missing so I went online to get the steps
This is an incredible meal, the steak blends perfectly with the potatoes, tomatoes & onions. I tend to use steamed rice on most dishes, but that's just a personal taste, overall my wife & I both very much enjoy this meal.
I first fell in love with lomo saltado at a Peruvian restaurant near my home. I moved away and would visit any time I was back in town. This recipe is a very close match. So so so good!
This was delicious. I was wishing it included more veggies, so I added about half a red and a green bell pepper to the stir fry, and that seemed good. Might not have been as authentic though!
delicious. both rice and potatoes seems like a lot of starch but i can't decide which i liked better with the steak and veggies.
Meat had a lot of grsitle and was very tough...not acceptable for a premium meal that costs extra. Also rice and potatoes in the same meal seemed like alot of starchy foods. More veggies, please!
The Peruvian recipes are one of our best meals. We order it every time we see it. The flavor profiles pop!!!
Left out the potatoes as it just seemed like too much starch with the rice. Wonderful flavors!
