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Lomo Saltado

Lomo Saltado

with Roasted Sweet Potato Fries

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Lomo Saltado is a traditional Peruvian Stir-Fry that combines beef steak with onions, tomatoes and fries. The sweet potato fries soak up the delicious sauce on top!

Allergens:SoyGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

400 g

sweet potato

½

red onion

1

tomato

1 cube

beef stock

½ sachet

cumin

1 steak

premium beef rump

1 clove

garlic

1

carrot

½ bunch

coriander

Not included in your delivery

½ tbs

corn flour

2 tbs

olive oil

3 tbs

hot water

½ tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

½ tbs

red wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2180 kJ
Fat18.5 g
of which saturates4.5 g
Carbohydrate43.4 g
of which sugars21.2 g
Dietary Fibre0 g
Protein40.3 g
Cholesterol0 mg
Sodium454 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Knife
Peeler
Small Bowl
Aluminum Foil
Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato into fries and add to the prepared oven tray. Sprinkle over the cornflour and season with salt and pepper. Drizzle over 1/2 the olive oil, toss to coat and bake in the oven for 25-30 minutes, or until crisp.

2

Meanwhile, finely slice the red onion. Cut the tomato into wedges. Peel and crush the garlic. Peel the carrot and cut into thin batons. Finely chop the coriander leaves.

3

In a small jug combine the crumbled beef stock cube, hot water,cumin, salt-reduced soy sauce and red wine vinegar. Season with salt and pepper. Set aside.

4

Heat the remaining olive oil in a large frying pan over a medium-high heat. Season the beef rump with salt and pepper and cook for 3-4 minutes on each side for medium rare, or until cooked to your liking. Cooking times may vary depending on the thickness of your steak. Transfer to a plate, cover with aluminium foil and set aside to rest for 5 minutes. Thinly slice.

5

Reduce the heat to medium and add the red onion and carrot. Cook for 7 minutes, or until softened. Add the tomato and garlic and cook for a further 1 minute, or until the tomato is softened and the garlic is fragrant. Add the sauce to the pan and cook for 1 minute to heat through. Remove from the heat and stir through the sliced beef.

6

To serve, divide the lomo saltado and sweet potato fries between plates. Sprinkle over the coriander.