Lomo Saltado (Peruvian Beef Stir Fry)
I put a healthier spin on Lomo Saltado (Peruvian Beef Stir Fry) one of my favorite Peruvian dishes!
For all the meat and potato lovers out there, this healthier spin on a classic Peruvian stir-fry dish combines two of my favorite cuisines – Latin and Chinese! Add a little Peruvian Green Sauce on top if you like it hot!!
Chinese cuisine in Peru, referred to as “Chifa”, is embedded in the Peruvian culture where you’ll find a wonderful fusion of flavors, colors, textures utilizing Chinese and Peruvian ingredients.
I took one of Peru’s most emblematic dishes, “Lomo Saltado” and lightened it up a bit – without losing any of it’s amazing flavor. This dish is made with strips of sirloin seasoned with cumin, stir fried with tomatoes, red onion, soy sauce, cilantro and finished with french fries – what a combination right? Well trust me, it works!
In Peru they use a yellow pepper called aji amarillo, but it’s not commonly found here in the states, so I subbed it with a jalapeno and added mini yellow peppers in their place. Rather than frying my potatoes, I baked my fries in the oven until golden and crisp, seasoned with salt, pepper and garlic powder – SO good! You’ll want to make these with everything!
In Peru, they also serve this dish with rice, but I personally find it filling with just the potatoes plus I add a slice of avocado on the side, it’s perfect.
Now, for those of you who have totally written off potatoes from your diet because you think they are bad for you, I’m here to tell you they are actually good for you! There’s lots of misconceptions about potatoes but the truth is they are not the carb devil everyone thinks they are! The fact is, potatoes are a whole food – that is food in it’s natural state, nothing processed or refined. In fact, one medium-size, skin-on potato is just 110 calories, has no fat, sodium or cholesterol, and it provides 45 percent of your daily value of vitamin C and has more potassium than a banana! It’s also rich in fiber, potassium and magnesium, which are all listed as shortfall nutrients in the American diet. So don’t blame the potato – it’s often the preparation and toppings that add fat and calories. Plus, they are naturally gluten free and part of a clean eating diet! You can see more potato nutrition facts here.
Lomo Saltado (Peruvian Beef Stir Fry)
For the Baked Fries:
- canola cooking spray
- 1 medium, 5.3 oz potato, russet or yukon gold, washed and dried
- 1 tsp olive oil
- 1/4 tsp garlic powder
- kosher salt and black pepper, to taste
For the Beef:
- 1/2 lb lean sirloin, cut into small, thin strips
- kosher salt, to taste
- 1/4 tsp cumin
- black pepper, to taste
- 1 teaspoon olive oil
- 1 medium red onion, sliced into thick strips
- 2 mini yellow bell peppers or 1 large
- 1 large jalapeno, ribbed and seeded, chopped
- 2 cloves garlic, crushed
- 1 medium tomato, sliced into wedges
- 1 1/2 tbsp low sodium soy sauce, use tamari for gluten free and coconut aminos for whole30
- 1 tbsp apple cider vinegar
- 1/4 cup chopped cilantro
- Preheat the oven to 400°F.
- Lightly coat a baking sheet with cooking spray.
- Cut the potato lengthwise into 1/3-inch thick slices; cut each slice into 1/3-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.
- Bake uncovered on the lower third of the oven for about 25 minutes or until tender crisp and golden.
- Meanwhile, season meat with salt, pepper and cumin.
- Heat a large wok over high heat. When hot add the oil and the steak, cook about 2 minutes, until browned on both sides. Add the onions, bell pepper, jalapeno and garlic and cook 2 minutes. Add the tomato, soy sauce and vinegar and cook 1 more minute. Season with more salt as needed, remove from heat and finish with cilantro.
- Serve immediately with french fries and divide evenly between 2 plates.
Disclosure: This post is sponsored by The Potato Board. I created this recipe and received compensation to do
so, I hope you enjoy!