|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:
For the Beef:
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.