Peruvian-Style Lomo Saltado
Steak, Seasoned Potato Wedges & Rice
- Soy
- Wheat
- Milk
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.
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 lomo saltado. Garnish with cilantro and serve.
Steak is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bold, authentic Peruvian flavors; some found it a bit salty or vinegary.
- Ease of prep: While flavorful, several noted it was more involved to prepare than typical recipes.
- Suggestions: Consider adding more tomatoes, reducing vinegar slightly, and including a vegetable instead of two starches.
- Portions: Some felt the steak portion was small for the premium price; others found it satisfying.
- Texture: Many praised the tender, flavorful steak; a few found it tough or fatty.
Reviews from our home cooks
The flavors were just incredible. I usually make lomo saltado with Aji Amarillo, but it actually worked great with Siracha. I'm happy to know about this substitute for the future, since AA can be hard to find in grocery stores near me. I think the cumin was absolutely incredible. I have never added it before when making this dish and it made the sauce one of the best things I've ever tasted. This is seriously an incredible dish normally and your version of it was excellent.
The fact that I provided feedback a year ago asking for Peruvian food and now it's on the menu!!!! Thank you for listening this meal was sooooo good. I'm Peruvian and I was blown away with how close it was to the real authentic dish! It was a good recipe for my non Peruvian husband to follow and good steps. I also appreciate that you said Peruvian "style", knowing that it's not 100% Peruvian recipe. Props to the wording!!! I hope we get to see these Latin heritage month recipes sprinkled throughout the whole year!
This was just delicious. My husband is Peruvian and makes this dish but I think yours is tastier. We don't add cornstarch to our meat but I really liked that it made the meat crispier. I also enjoyed the wedges better than the fries. I also enjoyed the sweetness of the meat as well by adding a bit of sugar.
Took a while to prepare, but in the end it was worth it! I have never used corn starch with steak, I really liked the texture and flavor it creates. I also like to added spicy at the end. This reminds me of the lomo saltados from my favorite restaurant.
I make Lomo Salto often and wanted to try Hello Fresh take on it. I can tell you it was pretty close. I nudged it a little, did NOT use the siracha and fried the fries instead of baking them (not that healthy, but more authentic). 😊 Delicious!
Flavor was great! I think a note could be added to slice the steak against the grain before cooking. I didn't do so and mine was a bit tougher than it could have been. I also thought the rice in addition to potato was redundant. I didn't make the rice but added one more of my own tomatoes.
Awesome flavors. I was worried that the steak will be overcooked and tasted tough, but that wasn't the case. Putting the raw steak in the freezer for 15 mins before slicing was a very helpful tip as well. Only feedback is the recipe could use more tomatoes (Two or three instead of one)
This didn't turn out quite as well as I've had it in restaurant, but the first time I put down to learning. I actually under-salted everything and under-vinegared the sauce. Next time I'll know more about what's coming up next in the steps and why. I'll also use the whole onion for 2 and do the potatoes in the big oven instead of the toaster oven.
This was definitely a medium prep recipe but it was WONDERFUL and had LOTS of flavor - nice to honor Hispanic heritage month too!
This was just pepper steak and rice and it was great! Sriracha is a great substitute for hot spicy peppers and fresh tomatoes are a great substitute for ketchup.
