Lomo Saltado is tender stir-fried beef sirloin, red onions, and tomatoes served with baked french fries and white rice. Carb lovers, you have to try this one!
Once your meat is done marinating, preheat oven to 400°F. Cover a cookie sheet with foil and spray generously with cooking spray.
Toss cut potatoes in oil and spices (I like to dump everything in a plastic bag and give it a good shake) and spread in lines over your tray. Bake for 20 minutes, until bottoms are browned. Flip and cook until just done, about 5 to 10 minutes, depending on the thickness of your fries.
*You can substitute apple cider vinegar or rice vinegar.
*In a pinch, you can substitute 1/8 teaspoon ground ginger for the fresh, but but the taste of fresh ginger in this dish is great, so if at all possible, use fresh!
To lighten this dish up and make it quicker for weeknight meals, I would omit the fries (the meat is still SO good without them), up the number of tomatoes to three or four, and use cooking spray instead of a tablespoon of oil for each cooking step.
Recipe For Two Instructions: 1/2 tablespoon is equal to 1 1/2 teaspoon. No prep or cooking changes are needed.
Make-ahead Instructions: Meat and onions can be cut up to two days in advance and stored in separate air-tight containers. Potatoes and tomatoes should be cut just before cooking.
Freezer Notes: Because of the potatoes and tomatoes in the recipe, this dish is not a great candidate for freezing.