I mentioned my fondness for Peruvian food in my recipe post for Pollo Saltado. Lomo Saltado is the first Peruvian dish I ever tried, and it hooked me. I’m not going to lie, I’m kind of terrible at cooking steak most of the time, and I don’t eat a lot of beef. So, my first instinct was to start with the chicken recipe to get that right and then move on to steak. I’m not sure if it was that or the fact that this recipe is so simple to make, but it turned out delicious!
I love potatoes and the fact that this recipe has fries in it, makes my heart smile. I bake them, so they are healthier, and don’t use many.
Potatoes have a lot of health benefits. They support neurological health and heart health, lower blood pressure, can help with depression because of the serotonin, and are also good for hangovers because of the potassium to help dehydration.
Glycemic index: Some of the ways to lower the glycemic index of potatoes, you can add vinegar, a little olive oil, or add protein. This recipe does all of that.
The full nutrition and health benefits are listed below the recipe.
Lomo Saltado recipe
Makes: 4 servings
Total time: 40 minutes, prep time: 20 mins, cook time: 20 minutes, add in extra time if you are marinating the beef
Note: I made some minor modifications to the traditional recipe for allergens and ingredients I use regularly. For example, I use basmati rice instead of white rice and Tamari sauce (gluten-free soy sauce) instead of soy sauce.
- 1 pound of beef sirloin steak, sliced 1/8 to 1/4 inch thick
- 2 cups of baked steak cut fries (I use Cavendish brand because of the omegas, and they’re low calorie and low fat, or you can make your own)
- 1 cup of cooked basmati rice
- 2 red or green bell peppers
- 1/4 cup gluten-free beef stock, I use Kitchen Basics because it’s natural and gluten-free
- 3 garlic cloves, minced
- 2 tablespoons sunflower oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 red onion, sliced
- 2 medium tomatoes, sliced
- 1-2 chili pepper, thinly sliced (Aji Amarillo chili pepper, seeded is best)
- 3 tablespoons of Tamari sauce, I use San-J brand because it’s GMO-free (use soy sauce if wheat isn’t an issue for you)
- 3 tablespoons of red wine vinegar
- Salt and pepper to your taste
- ½ cup fresh cilantro or parsley, chopped for garnish
- Cook rice according to the package.
- Bake the French fries at 350 degrees Fahrenheit until cooked to your liking.
- Mix 1/4 of the garlic, onion, tomato, pepper, tamari/soy sauce and vinegar, and some salt and pepper to season the beef. Let it marinate for at least an hour if you have time.
- Add oil to a hot wok or a pan and then add the beef. Sauté the beef, a few slices at a time, about 10-15 minutes, depending on your stove.
- Add the remaining garlic, onion, tomato, chili pepper, tamari/soy sauce and vinegar and stir for a couple of minutes, stirring it frequently. Add more salt and pepper if needed.
- Take it off the heat, add chopped cilantro and serve the dish immediately with the French fries and rice.
Approximate nutritional information for one serving (Based on brands and amounts used in the recipe)
- Calories per serving: 548
- Fat: 16 g
- Carbs: 39 g
- Protein: 42 g
Some health benefits
- Bell pepper: An antioxidant, has weight management properties and can help protect against certain diseases.
- Potatoes: Support neurological health and heart health, lower blood pressure, can help with depression because of the serotonin, and are also good for hangovers because of the potassium to help dehydration.
- Hot pepper: Protects against stress and certain diseases, help with pain management and inflammation.
- Garlic: improves blood pressure, cholesterol, and immunity, and helps reduce stress
- Onions: improves bone density and cardiovascular functioning, and is an anti-inflammatory.
- Protein, carbs and fat: As mentioned in The basics for a proper diet, these two, along with fats, are key building blocks for your body’s functioning.