Lomo Saltado

8

PREP TIME

15 min

TOTAL TIME

35 min

Serves

4

Lomo Saltado

(Photo: Erik Putz; Food styling by Matthew Kimura; Prop styling by Madeleine Johari)

Crispy potatoes combine with perfectly-cooked steak and a delicious tomato-garlic sauce.


Ingredients

  • 3 medium yukon gold potatoes , cut in 1/2-in.-thick fries
  • 6 tsp canola oil , divided
  • 1/4 tsp salt
  • 500 g sirloin steak , cut into 1/4-in. strips
  • 1 small red onion , thinly sliced
  • 2 jalapenos , seeded and thinly sliced lengthwise
  • 3 plum tomatoes , seeded and cut in wedges
  • 2 green onions , cut in 2-in. pieces
  • 2 garlic cloves , minced
  • 2 tsp minced fresh ginger
  • 2 tbsp soy sauce
  • 2 tbsp apple cider vinegar
  • 1/4 cup chopped cilantro , (optional)

Instructions

  1. Position rack in centre of oven and preheat to 475F. Line a baking sheet with parchment.
  2. Toss potatoes with 3 tsp oil and 1/4 tsp salt on prepared baking sheet. Bake potatoes until tender and golden brown, about 20 min.
  3. Heat a large non-stick frying pan over medium-high. Add 1 tsp oil, and then half of the beef. Cook, stirring constantly, until no pink remains, 1 to 2 min. Transfer to a plate. Repeat with 1 tsp oil and remaining beef. Transfer to same plate.
  4. Add remaining 1 tsp oil to pan, and then red onion and jalapenos. Cook until tender-crisp, about 2 min. Stir in tomatoes, green onions, garlic and ginger. Cook until garlic is fragrant and tomatoes are softened, about 2 min. Return beef and any juices to pan, and then add soy sauce, vinegar and 2 tbsp water, stirring until coated. Remove from heat and stir in fries. Sprinkle with cilantro.

Nutrition (per serving)

  • Calories
  • 350,
  • Protein
  • 33 g,
  • Carbohydrates
  • 34 g,
  • Fat
  • 9 g,
  • Fibre
  • 4 g,
  • Sodium
  • 680 mg.
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