Lomo Saltado
with oven fries
This is a Peruvian dish that is cooked like a stir-fry. Seared steak, peppers, and onions are tossed with fresh tomatoes for extra savory flavor and served with crispy fries for texture. It's a really fun meal that can be easily customized with other vegetables or proteins.
Smarts: Some versions of this dish have the crispy fries tossed with the stir-fry at the very end of cooking, but in testing we preferred to combine them on the plate so the fries retained their crunch. Try it however you prefer!
Ingredients
- Bell peppers, any color - 2, sliced
- Onions, medium and red - 1, thinly sliced
- Garlic - 4 cloves, chopped
- Steak, flank, skirt, or hanger - 1 lb, thinly sliced
- Oil, cooking - 2 Tbsp + 1 Tbsp
- Soy sauce, low-sodium - 2 Tbsp
- Vinegar, apple cider - 1 Tbsp
- Cumin - 1 tsp
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Cilantro leaves - 2 Tbsp, chopped
- Tomatoes, medium - 1, thinly sliced
- Hot sauce (opt) - for serving
- Oven fries, frozen - 1 lb
- Oil, cooking - 1 Tbsp
- Oregano, dried - 1 tsp
Nutrition Facts
Prep
- Bell peppers / Onions / Garlic - Prep as directed. Combine peppers and onions. Store garlic separately. (Can be done up to 5 days ahead)
- Steak - (If prepping right before cooking, get oven heating for fries while steak marinates.) Thinly slice steak against the grain. Combine steak with oil (first portion for lomo saltado), garlic, soy sauce, vinegar, cumin, salt, and black pepper. Tenderize with a fork and toss to coat. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
- Cilantro / Tomatoes - Prep as directed.
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Make
- Heat oven to temperature recommended on the package of frozen fries.
- Spread fries out on a sheet pan. Lightly drizzle with oil (portion for fries) and sprinkle with dried oregano.
- Bake fries according to package directions.
- While fries bake, heat a wok or skillet with oil (second portion for lomo saltado) over medium-high heat. Add onions and bell peppers and saute until starting to soften, 8 to 10 minutes. (Note: if the peppers start to burn in the hot wok before they are tender, add a splash of water.) Season onions and peppers with some salt.
- Next, move onions and peppers off to the sides of the wok and add steak (discard marinade) into the center of the wok. Cook steak, without stirring, until it starts to brown on the bottom, ~2 minutes. Start turning the steak to cook on all sides, gently folding in peppers and onions as it cooks, 2 to 3 minutes more.
- Add tomatoes to the wok and toss everything together until tomatoes soften and steak is cooked to your liking.
- Serve steak and peppers over fries with cilantro on top and hot sauce on the side (if you’d like). Enjoy!
Nutrition Facts
Reviews
Ratings
53 reviews
I used to eat a LOT of lomo saltado and this is a totally legit recipe! Great flavors for not a lot of work. Definitely making this again!
1 HelpfulTried both thinly sliced beefsteak tomatoes and quartered grape tomatoes, really preferred the smaller tomatoes. Husband thought a sauce or a cheese would make it better, but I prefer lower calorie anyway. 4.5 yr old loved it and called it her third favourite meal under pancakes and waffles. That’s high praise.
0 HelpfulSuper delicious and a nice change of pace. There was more work involved to make this than some other Cook Smarts recipes but it’s worth it. The steak tasted at first like it had too much Cumin but once the entire meal was put together the flavors came together nicely.
0 HelpfulFull disclosure I had to use Worcestershire instead of soy sauce, and I think soy sauce would have been better. The steak could have used some more flavor. Add mushrooms!
0 Helpful