Yield: 2 servings
Lomo Saltado (Peruvian Beef Stir Fry)
I put a healthier spin on Lomo Saltado (Peruvian Beef Stir Fry) one of my favorite Peruvian dishes!
Ingredients
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
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Instructions
- 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.
Nutrition
Serving: 1/2 of the recipe, Calories: 308.5kcal, Carbohydrates: 28g, Protein: 28g, Fat: 9g, Saturated Fat: 0.5g, Cholesterol: 48mg, Sodium: 522mg, Fiber: 4g, Sugar: 3g
WW Points Plus: 8