Peruvian-Style Lomo Saltado
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Peruvian-Style Lomo Saltado

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.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

16 ounce


1 teaspoon

Dried Oregano

1 teaspoon

Garlic Powder

1 unit

Red Onion

1 unit


¼ ounce


½ cup

Jasmine Rice

10 ounce

Bavette Steak

1 tablespoon


1 teaspoon


2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

1 teaspoon


5 teaspoon

Sherry Vinegar

Not included in your delivery



1 tablespoon

Cooking Oil

¼ teaspoon


1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories780 kcal
Fat30 g
Saturated Fat12 g
Carbohydrate93 g
Sugar6 g
Dietary Fiber5 g
Protein36 g
Cholesterol85 mg
Sodium1170 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small pot
Paper Towel
Medium Bowl
Large Pan


Prep & Roast Potatoes

• 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.

Cook Rice

• 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.

Prep Steak

• 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.

Start Saltado

• 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.

Finish Saltado

• 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.

Finish & Serve

• 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°.