Lunch · Dinner
Steak Saltado
Fun peruvian lomo saltado recipe.
Lower carbHigh proteinGluten freeDairy free
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 400.3 kcal |
| Protein | 41.6 g |
| Carbohydrates | 17.8 g |
| Fat | 17.6 g |
| Fiber | 4 g |
| Sugar | 8.1 g |
| Saturated Fat | 4.8 g |
| Sodium | 682.7 mg |
| Cholesterol | 108.8 mg |
How to make it
- In a bowl, combine the soy sauce, red wine vinegar, minced garlic, paprika, and black pepper.
- Add the thinly sliced beef and toss to coat. Let it marinate for at least 15 minutes.
- Heat a non-stick skillet or wok over high heat. Add half of the olive oil.
- Remove the beef from the marinade, allowing any excess liquid to drain off.
- Add the beef to the hot skillet and stir-fry for about 2-3 minutes until it is browned and cooked to your desired doneness. Transfer the beef to a plate and set it aside.
- In the same skillet, add the remaining olive oil. Stir-fry thinly sliced onions and tomato wedges for about 2-3 minutes until they are slightly softened but still crunchy.
- Return the cooked beef to the skillet and toss everything together to combine.
- We suggest you serve the Lomo Saltado over cooked brown or white rice. Optionally, you can serve it with baked or air-fried potato fries.
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