Lomo Saltado
Experience a healthier twist on the classic Peruvian lomo saltado, bursting with deliciousness! This dish features succulent sirloin and vibrant vegetables, perfectly complemented by a side of golden, crispy baked fries.
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Ingredients
- canola cooking spray
- 1 medium
- 1/2 lb lean sirloin
- kosher salt
- 1/4 tsp cumin
- black pepper
- 1 teaspoon olive oil
- 1 medium red onion
- 2 mini yellow bell peppers or 1 large
- 1 large jalapeno
- 2 cloves garlic
- 1 medium tomato
- 1 1/2 tbsp low sodium soy sauce
- 1 tbsp apple cider vinegar
- 1/4 cup chopped cilantro
- 1/4 tsp garlic powder
- kosher salt and black pepper
- 1 tsp olive oil
Instructions
- 1
Begin by preheating your oven to 400°F (200°C).
- 2
Prepare a baking sheet by giving it a light spray of cooking oil.
- 3
Slice the potato lengthwise into pieces that are approximately 1/3-inch thick, then chop each slice into 1/3-inch fries. Arrange these on the prepared baking sheet and drizzle with oil to ensure they are evenly coated. Sprinkle with garlic powder, salt, and pepper. Spread the fries out in a single layer on the greased sheet.
- 4
Place the baking sheet in the lower third of the oven and bake uncovered for approximately 25 minutes, or until the fries are tender-crisp and have turned golden brown.
- 5
In the meantime, season the steak with salt, pepper, and cumin to taste.
- 6
Heat a large wok over high heat. Once it’s hot, pour in the oil and add the steak, cooking for about 2 minutes until it is browned on both sides. Next, incorporate the onions, bell pepper, jalapeño, and garlic, and sauté for an additional 2 minutes. Then, mix in the tomato, soy sauce, and vinegar, cooking for another minute. Taste and adjust seasoning with more salt if necessary, then remove from heat and stir in the cilantro.
- 7
Serve the dish right away alongside the french fries, distributing the portions evenly onto two plates.