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



  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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