|2 servings||calories per servings 750||protein serving 45 g||carbs per serving 110 g||total fat per serving 14 g|
This zesty and savory stir-fry is a favorite dish in Peru. Asian cuisines have great influence on the food of this South American country, and in this instance, beef is stir-fried in the Chinese culinary tradition with vegetables and enhanced with the flavor of tomatoes, which are native to Peru. Peruvians think nothing of combining starches in a single dish, and so Lomo Saltado is always served on a bed of white rice in the Asian tradition and garnished with a side of fried potatoes, which are also native to Peru.
|Nutrition Facts||/ Per Serving|
|Total Fat||14 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||110 g|
|Dietary Fiber||10 g|
MISE EN PLACE
• Heat oven to 450° F.
• Peel potatoes. Cut into 1/2-inch-wide fries.
• Halve onion. Peel and slice 1 half into thin wedges; save remaining onion for another use.
• Discard pepper stems and seeds; thinly slice flesh.
• Peel and thinly slice garlic.
• Halve tomato lengthwise. Discard seeds and pulp. Thinly slice flesh.
• Thinly slice green onion.
• Slice steak against the grain.
• Grease or line a baking sheet.
• In a bowl, toss fries with 1 teaspoon cooking oil, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
• Spread in a single layer on prepared sheet. Bake 15 minutes.
• Gently toss fries. Bake until golden and tender, about 10 minutes more.
• Season to taste with kosher salt.
While fries bake:
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
While rice cooks:
• In a small bowl, combine tamari and vinegar.
• Place a large skillet over high heat. Add 1 teaspoon cooking oil. When oil is hot, add steak. Cook, tossing steak occasionally, until steak is seared on all sides, about 2 minutes.
• Add red onion, peppers, garlic and tomato. Cook, stirring, until onion begins to become tender, 2-3 minutes.
• Stir in green onion, tamari mixture, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring, until fragrant, about 1 minute.
• Fluff rice with fork. Divide between 2 plates.
• Top rice with steak and vegetables.
• Serve with fries and sriracha, and enjoy!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...