Peruvian Lomo Saltado with Crispy Potatoes

Ingredients

• 1 1/2 lb russet potatoes, cut into 1/2-inch fries
• 3 tbsp vegetable oil, divided
• 1 1/4 lb sirloin steak, thinly sliced
• 1 red onion, cut into wedges
• 2 Roma tomatoes, cut into wedges
• 3 garlic cloves, minced
• 3 tbsp low-sodium soy sauce
• 1 tbsp red wine vinegar
• 1 tsp ground cumin
• 1/2 tsp black pepper
• 1/4 cup chopped cilantro
• Cooked white rice, for serving
• Kosher salt

Steps

1. Heat the oven to 450°F. Toss potatoes with 2 tablespoons oil and salt, spread out, and roast until crisp, 25 to 30 minutes.
2. Heat remaining oil in a very hot skillet. Sear steak in two batches for 1 to 2 minutes per side, then transfer to a plate.
3. Stir-fry onion for 2 minutes. Add tomato and garlic and cook just until the tomato begins to soften.
4. Return steak with soy sauce, vinegar, cumin and pepper. Toss for 1 minute, until the beef is cooked to your preferred doneness.
5. Fold in cilantro and half the potatoes. Serve at once with rice and remaining crisp potatoes.

Allergen note: Contains soy. Choose certified gluten-free soy sauce if needed.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.