Lomo Saltado

Prep 40 min
Total 40 min
Ingredients 10
Servings 10

Looking for a wonderful dinner? Then check out this Peruvian-style vegetable and beef stir-fry that’s served over rice – a delicious meal. MORE + LESS -

Ingredients

medium baking potatoes (about 1 lb)

tablespoon vegetable oil, plus additional as needed

1 1/2

lb thinly sliced beef sirloin steak

large red onion, halved, thinly sliced

plum (Roma) tomatoes, cut into thin wedges

tablespoon soy sauce

teaspoon red wine vinegar

Salt and pepper to taste

medium green onions, cut into small matchstick pieces

cups hot cooked white rice

Directions

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1

Peel potatoes; cut into 2x1/4-inch sticks. In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook potatoes in oil 5 to 8 minutes, tossing frequently, until tender and golden brown. Remove from skillet; keep warm.
2

In same skillet, heat about 1 teaspoon oil over medium-high heat. Working in small batches, cook beef in oil about 1 minute or just until cooked. Continue cooking beef in small batches, using 1 teaspoon oil per batch. Remove beef from skillet; keep warm.
3

Add red onion to skillet; cook and stir about 2 minutes or until tender. Stir in beef, tomatoes, soy sauce, vinegar and salt and pepper. Cook and toss mixture over medium heat about 1 minute or until hot.
4

Spoon beef mixture onto large serving platter; top with cooked potatoes. Garnish with green onions. Serve over rice.

Expert Tips

To make this dish easier, use prepared French fries in place of the potatoes. Cook as directed on package.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 40

% Daily Value

Total Fat: 4 1/2g; 7%
Saturated Fat 1g 6% Trans Fat 0g
Cholesterol: 45mg; 15%
Sodium: 130mg; 5%
Potassium: 410mg; 12%
Total Carbohydrate: 53g; 18%
Dietary Fiber 1g 6% Sugars 2g
Protein: 23g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 6%; 6%
Calcium: 2%; 2%
Iron: 20%; 20%

Exchanges:

3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;