How To Make Lomo Saltado (Peruvian Beef Stir Fry)
Lomo saltado is a Peruvian stir-fry dish with sirloin, tomatoes, onions, and french fries. This lightened-up version uses lean sirloin slices.
Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes
Serves:
Ingredients
For Baked Fries:
For Beef:
Instructions
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- Preheat the oven to 400 degrees F.
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- Lightly coat a baking sheet with cooking spray.
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- Cut the potato lengthwise into ⅓-inch thick slices; cut each slice into ⅓-inch fries. Place on the baking sheet and toss with oil to evenly coat. Season with garlic powder, salt, and pepper. Place on a single layer onto the greased baking sheet.
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- Bake uncovered on the lower third of the oven for about 25 minutes or until tender crisp and golden.
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- Meanwhile, season meat with salt, pepper and cumin.
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- Heat a large wok over high heat. When hot add the oil and the steak, cook about 2 minutes, until browned on both sides.
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- Add the onions, bell pepper, jalapeno and garlic and cook for 2 minutes. Add the tomato, soy sauce and vinegar and cook 1 more minute.
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- Season with more salt as needed, remove from heat and finish with cilantro.
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- Serve immediately with french fries and divide evenly between 2 plates.
Nutrition
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- Calories: 462.08kcal
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- Fat: 24.24g
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- Saturated Fat: 6.33g
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- Trans Fat: 0.02g
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- Monounsaturated Fat: 12.76g
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- Polyunsaturated Fat: 2.97g
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- Carbohydrates: 32.38g
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- Fiber: 7.04g
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- Sugar: 10.06g
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- Protein: 28.98g
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- Cholesterol: 81.65mg
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- Sodium: 1094.24mg
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- Calcium: 90.41mg
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- Potassium: 1292.79mg
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- Iron: 3.86mg
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- Vitamin A: 225.04µg
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- Vitamin C: 191.23mg
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