Lomo Saltado With Oven-baked Fries
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!
- 2 medium potatoes about 24 ounces, cut into 1/2-inch thick fries
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne powder
- 3 tablespoons white wine vinegar*
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 2 large garlic cloves pressed
- 1 teaspoon grated fresh ginger*
- 1/2 teaspoon cumin
Meat and Veggies
- 1 pound top sirloin sliced into 1/4-inch thick strips
- 1/4 cup olive oil divided
- 1/2 red onion sliced
- 2 plum (Roma) tomatoes sliced into thin wedges
- 1 teaspoon to 1 tablespoon hot sauce I used Sriracha
- Salt and pepper to taste
- Cilantro optional, chopped
- Cooked rice
Prepare the Fries
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.
Stir Fry the Meat and Veggies
While your fries cook, in a large skillet, over medium-high heat, heat 1 tablespoon of the oil. Once oil is hot, add sliced onions and cook until they begin to brown and the edges turn dark. Flip and brown the other side. Cook until they reach your preferred level of doneness--this is all the cooking they will receive.
Pour onions into a large bowl and return pan to heat. Add 1 tablespoon of the oil and half of the meat. Cook 2-3 minutes per side until meat is cooked to your preferred level of doneness (I like medium rare). Add the meat and its cooking juices to the bowl with the onions.
Repeat with another tablespoon of oil and the second half of the meat. Discard the marinade.
Wipe out pan and add the final tablespoon of oil, tomatoes and hot sauce. Cook until the skin begins to separate from the tomatoes and they are slightly softened.
Add the onions and meat back to the pan and stir to reheat. Add in the fries and stir until everything is coated in the juices.
Serve over rice.
*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.