Lomo Saltado
18
- Prep Time15 mins
- Total Time35 mins
- Makes4 servings
(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
Position rack in centre of oven and preheat to 475F. Line a baking sheet with parchment.
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.
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.
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 33g, Carbohydrates 34g, Fat 9g, Fibre 4g, Sodium 680mg.