Wednesday, May 13, 2015

{Gluten and Dairy Free} Lomo Saltada (Peruvian Beef Stir Fry)

Skinny Taste does it again with this amazing recipe.  I have had this before and found it very yummy. Instead of Tamari you could also use coconut aminos if you are avoiding soy.
photo from Skinny Taste

Lomo Saltado (Peruvian Beef Stir Fry)
Servings: 2 • Size: 1/2 of the recipe • Old Pts: 6 • Weight Watchers Points+: 8 pts
Calories: 308.5 • Fat: 9 g • Carb: 28 g • Fiber: 4 g • Protein: 28 g • Sugar: 3 g
Sodium: 522 mg (without salt) • Cholesterol: 48 mg


For the Baked Fries:

  • canola cooking spray
  • 1 medium (5.3 oz) potato, russet or yukon gold, washed and dried
  • 1 tsp olive oil
  • 1/4 tsp garlic powder
  • kosher salt and black pepper, to taste

For the Beef:

  • 1/2 lb lean sirloin, cut into small, thin strips
  • kosher salt, to taste
  • 1/4 tsp cumin
  • black pepper, to taste
  • 1 teaspoon olive oil
  • 1 medium red onion, sliced into thick strips
  • 2 mini yellow bell peppers or 1 large
  • 1 large jalapeno, ribbed and seeded, chopped
  • 2 cloves garlic, crushed
  • 1 medium tomato, sliced into wedges
  • 1 1/2 tbsp low sodium soy sauce (use tamari for gluten free)
  • 1 tbsp apple cider vinegar
  • 1/4 cup chopped cilantro


Preheat the oven to 400°F.  Lightly coat a baking sheet with cooking spray.

Cut the potato lengthwise into 1/3-inch thick slices; cut each slice into 1/3-inch fries. Place on the baking sheet and toss with oil to evenly coat. Season with garlic powder, salt and pepper. Place on a single layer onto the greased baking sheet. Bake uncovered on the lower third of the oven for about 25 minutes or until tender crisp and golden.

Meanwhile, season meat with salt, pepper and cumin.

Heat a large wok over high heat. When hot add the oil and the steak, cook about 2 minutes, until browned on both sides. Add the onions, bell pepper, jalapeno and garlic and cook 2 minutes.

Add the tomato, soy sauce and vinegar and cook 1 more minute. Season with more salt as needed, remove from heat and finish with cilantro. Serve immediately with french fries and divide evenly between 2 plates.

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