Lomo or Pollo Saltado (Steak or chicken Peruvian stir fry)

lomo and polo saltado

I’m still in the process of unpacking from my move, so there may be a lot of recipe posts this week! I love Peruvian food. My favorite dish is the Pollo or Lomo Saltado (chicken or steak stir-fry). It adds the greatest food invention of all time, French fries, to the mix; and I have yet to meet a French fry I didn’t like. Traditionally, it’s a fairly high-carb meal, but my recipe uses less rice and fries to keep the protein and carb split at 50/50. I also bake the fries, so they are healthier.

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.

Here’s my recipe for both. It’s not only delicious but so simple and quick to make!

Lomo or Pollo 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 meat.
  • 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 instead of soy sauce.

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.

Ingredients

Cavendish fries

My favorite brand of fries for non-homeade

  • 1 pound of beef sirloin steak or chicken breast, 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

Directions

AJI-AMARILLO

Aji  Amarillo chili pepper

  • 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 or chicken. 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 or chicken. Sauté the beef or chicken, 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.

Beef: Approximate nutritional information for one serving (Based on brands and amounts used in the recipe)

lomo saltado, peruvian cuisine

  • Calories per serving: 548
  • Fat: 16 g
  • Carbs: 39 g
  • Protein: 42 g

Chicken: Approximate nutritional information for one serving (Based on brands and amounts used in the recipe)

pollo saldato

  • Calories per serving: 520
  • Fat: 15 g
  • Carbs: 39 g
  • Protein: 40 g

Categories: Beef, Poultry, Recipe

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