Peruvian Lomo Saltado
Ingredients icon 13 Ingredients
Servings icon Makes 4 servings
Time icon 50 minutes
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Ingredients

Preparation

  1. Prepare French fries according to package directions. Keep warm and set aside.

  2. Meanwhile, cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Season beef with black pepper. Heat 1-1/2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining 1-1/2 teaspoons oil and beef. Remove; keep warm.

  3. Heat remaining 1 tablespoon oil in same skillet over medium-high heat until hot. Add onion and bell pepper; cook and stir 5 minutes. Add tomato; cook and stir 3 to 4 minutes or until tomato begins to soften and bell pepper and onion are crisp-tender.

  4. Combine broth, vinegar, soy and cornstarch in small bowl; stir into skillet. Bring to boil; cook and stir 2 to 3 minutes or until sauce thickens, stirring frequently. Return beef and any accumulated juices to skillet; cook 2 to 3 minutes or until beef is heated through, stirring occasionally. Remove from heat; add French fries and parsley; stir to coat. Serve immediately over rice, as desired.

Nutrition Information

Nutrition information per serving: 383 Calories; 148.5 kcal Calories from fat; 16.5 g Total Fat; 2.6 g Saturated Fat; 0.1 g Trans Fat; 4.2 g Polyunsaturated Fat; 3.1 g Monounsaturated Fat; 56 mg Cholesterol; 839 mg Sodium; 33 g Total Carbohydrate; 1.4 g Dietary Fiber; 2.7 g Total Sugars; 26 g Protein; 0 g Added Sugars; 35 mg Calcium; 2.9 mg Iron; 863 mg Potassium; 0.1 mcg Vitamin D; 0.2 mg Riboflavin; 8.9 mg NE Niacin; 0.6 mg Vitamin B6; 1.2 mcg Vitamin B12; 206 mg Phosphorus; 4.2 mg Zinc; 24.6 mcg Selenium; 88.1 mg Choline;

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