Peruvian Lomo Saltado Steak Stir-Fry with Potatoes
by Nibuca
Originally we got this recipe from Plated.com. We liked it well enough but the tomatoes they added (and we are leaving out) caused the ingredients to steam and we decided to tweak the recipe. Lomo Saltado is a traditional Peruvian dish, typically with thinly sliced steak, bell peppers, onions, tomatoes, and French fries. Often flavored with soy sauce, lomo saltado reflects the strong Chinese influence in Peruvian culture.
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INGREDIENTS
- 8 ounces Yukon Gold Potatoes ; cut into 1/2" pieces
- 10 ounces inside round steak ; cut against the grain into 1/4" pieces
- 1 1/4 teaspoon Ground cumin
- 1/2 teaspoon Ground Coriander
- 1 1/2 teaspoon aji amarillo ; paste (optional)
- 1 red onion ; halved, thinly sliced
- 1 red bell pepper ; cut into 1/4" pieces
- 2 cloves garlic ; crushed with the flat side of a knife
- 1/4 cup red wine
- 1 packet soy sauce
INSTRUCTIONS
Boil Potatoes
Cut potatoes into 1/2-inch pieces. Place in a medium pot and cover with cold water. Add a generous pinch of salt and bring to a boil over high heat. Cook until mostly tender when pierced with the tip of a knife, about 5 minutes. Drain and set aside.
Marinate steak
While potatoes boil, rinse steak and pat dry with paper towel. Cut agains the grain into 1/4-inch slices. Season with cumin, coriander and aji amarillo and set aside to marinate at room temperature for at least 10 minutes to up to 1 hour.
Prepare Ingredients
While steak marinates, peel onion, halve, and thinly slice. Rinse bell pepper, halve lenghtwise, and discard seeds. Cut into 1/4-inch slices. Smash garlic using the flat side of a knife.
Cook steak
Heat 1 tbsp canola oil in a large pan over medium-high heat. Season steak on all sides with salt and pepper. When oil is shimmering, add steak in a single layer and cook until browned, about 1 minute per side. Remove from pan and set aside.
Saute Vegetables
Add 2 tbsp canola oil to pan from steak over medium-high heat. When oil is shimmering, add potaot, onion, bell pepper, and garlic. Saute until bell pepper and onion are softened and potato is beginning to brown, about 5 mintues. Return steak to pan and stir to combine.
Plate Stir-Fry
Add red wine and soy sauce to pan with steak, scraping up any browned bits from bottom. Simmer until reduced by half, about 1 mintue. Taste and add salt and pepper as needed. Divide stir-fry evenly between 2 plates and serve.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (435g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 191 | ||
| Calories from Fat: 6 (3%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.7g | 1 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0.2g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 17.1mg | 1 % | |
| Potassium 808.1mg | 21 % | |
| Total Carbohydrate 32.4g | 10 % | |
| Dietary Fiber 4.9g | 20 % | |
| Sugars, other 27.4g | ||
| Protein 4.1g | 6 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 191
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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