Peruvian Steak and Potato Stir-Fry

Photo: Caseywareagle

From Food & Wine May 2011: Steak and french fries are a classic combination. For their classic dish lomo saltado, Peruvians toss the two together. For a healthier option, bake (not fry) the french fries.

Yield: 4 servings
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  • 1/4 cup(s) Extra virgin olive oil
  • 1 teaspoon(s) Ground cumin
  • 1 teaspoon(s) Ground coriander
  • 1 Garlic clove, minced
  • Salt and freshly ground pepper
  • 1 pound(s) Skirt steak
  • 1 Red onion, halved and slivered
  • Vegetable oil, for frying (*not needed if baking fries)
  • 8 ounce(s) Frozen french fries
  • 1/4 cup(s) Sliced pickled jalapexC3xB1os
  • 1 Large tomato, chopped
  • 1/4 cup(s) Cilantro
  • Hot sauce, for serving


  1. 1.In a large bowl, combine the olive oil, cumin, coriander, garlic and a generous pinch each of salt and pepper. Cut the steak into 4-inch pieces; slice the steaks across the grain 1/2 inch thick and add to the bowl along with the onion. Let marinate for 10 minutes.
  2. 2.Meanwhile, in a large skillet, heat 1/2 inch of oil until shimmering. Add the french fries and fry over high heat until golden and crisp, about 3 minutes; drain on paper towels.
  3. 3.Heat a large griddle until very hot. Add the steak and onion along with the pickled jalapeños and stir-fry over high heat until the meat and onion are cooked through and lightly charred, 3 to 4 minutes. Add the tomato and cook until softened and beginning to char, about 1 minute. Add the french fries and cilantro and flip with a spatula to combine. Serve right away with hot sauce.
October 2011

This recipe is a personal recipe added by Caseywareagle and has not been tested or endorsed by MyRecipes.

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