Lomo Saltado

A vibrant Peruvian stir-fry of tender beef strips, crisp fries, tomatoes, and onions tossed in a savory soy-vinegar sauce. A protein-rich dinner with bold flavor.

Lomo Saltado

Preparation

1
Bake or air-fry the potato fries according to package instructions until golden and crisp.
2
Season the beef strips with salt and pepper.
3
Heat 1 tablespoon oil in a large skillet or wok over high heat and sear the beef in batches for 1-2 minutes until browned but still tender. Remove and set aside.
4
In the same pan, add the remaining oil and sauté the onion and garlic for 2 minutes until fragrant.
5
Add the tomatoes and cook for 2 minutes until just softened.
6
Return the beef to the pan, then add the soy sauce, red wine vinegar, and a pinch of pepper. Toss everything together for 1-2 minutes.
7
Fold in the crispy fries just before serving so they stay crunchy, and scatter with chopped cilantro.

Nutrational Values per serving

130
kcal
11g
protein
9g
carbs
5g
fat

Ingredients

  • Beef Sirloin, sliced into strips 500 g
  • Potato Fries, oven-baked 400 g
  • Vegetable Oil 2 tbsp
  • Red Onion 1 medium
  • Garlic 2 clove
  • Tomato 2 medium
  • Soy Sauce 3 tbsp
  • Red Wine Vinegar 1 tbsp
  • Black Pepper 0.25 tsp
  • Salt 0.5 tsp
  • Fresh Cilantro 2 tbsp
high-protein clean-eating
Difficulty 2/3
Duration 30 Min