Heart-Healthy Lomo Saltado

Elevate your weeknight dinner routine with this Heart-Healthy Lomo Saltado, a nutritious twist on Peru’s beloved stir-fry classic. This recipe features tender strips of lean beef sirloin paired with vibrant red and yellow bell peppers, juicy tomatoes, and sweet red onions, all stir-fried to perfection with aromatic garlic, ground cumin, and a light yet flavorful blend of low-sodium soy sauce and red wine vinegar. Roasted golden potato wedges take the place of deep-fried fries, keeping this dish wholesome without sacrificing flavor, while a slice of whole-grain baguette adds the perfect touch to soak up the rich juices. Packed with fresh cilantro for a burst of brightness, this dish strikes the perfect balance between comfort and heart-conscious eating. Ready in under an hour and loaded with vibrant vegetables, this meal is as nourishing as it is delicious.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams lean beef sirloin
• 1 large red onion
• 2 medium tomatoes
• 1 large red bell pepper
• 1 large yellow bell pepper
• 0.25 cup fresh cilantro
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 2 medium garlic cloves
• 0.5 teaspoon ground cumin
• 0.5 teaspoon black pepper
• 2 medium potatoes
• 1 medium whole grain baguette

Directions

Step 1

Slice the lean beef sirloin into thin strips. Season with freshly ground black pepper and set aside.

Step 2

Peel and slice the red onion into thick wedges. Core and slice both the red and yellow bell peppers into strips. Cut the tomatoes into wedges.

Step 3

Peel and mince the garlic cloves.

Step 4

Cut potatoes into wedges, toss them with 1 tablespoon of olive oil, and a pinch of black pepper, and roast in a preheated oven at 200°C (400°F) for 25 minutes or until golden and crispy on the outside.

Step 5

In a large nonstick skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, carefully add the beef strips, cooking until just browned. Remove the beef from the skillet and set it aside.

Step 6

In the same skillet, add the onions and garlic, stir-fry for 2 minutes until the onions are translucent.

Step 7

Add the sliced bell peppers and cook for another 2-3 minutes until they're slightly tender.

Step 8

Stir in the tomatoes, cooking for an additional 2 minutes.

Step 9

Add the cooked beef back into the pan with the vegetables. Pour in the low-sodium soy sauce, red wine vinegar, and cumin. Stir everything together, making sure the sauce coats all ingredients.

Step 10

Simmer for a couple of minutes, allowing the flavors to meld.

Step 11

Once done, stir in the chopped fresh cilantro just before removing from the heat.

Step 12

Serve the Lomo Saltado with roasted potatoes on the side and slices of whole grain baguette to sop up the delicious juices.

Nutrition Facts

Serving size	2061.1 grams (2061.1g)

Amount per serving	% Daily Value*
Calories	2545

Total Fat 87.30g	112%
Saturated Fat 25.50g	127%
Polyunsaturated Fat 0.20g
Cholesterol 375mg	125%
Sodium 3098mg	135%
Total Carbohydrate 265.50g	97%
Dietary Fiber 35.50g	127%
Total Sugars 27.90g
Protein 182.30g	365%

Vitamin D 0IU	0%
Calcium 314mg	24%
Iron 29mg	159%
Potassium 5760mg	123%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.5%

Protein: 28.3%

Carbs: 41.2%