Heart-Healthy Lomo Saltado
Transform your weeknight dinner into a heart-healthy feast with this lighter spin on traditional Lomo Saltado, a beloved Peruvian stir-fry that balances bold flavors with wholesome ingredients. Featuring tender strips of lean beef sirloin, colorful bell peppers, and juicy tomatoes, this dish is enhanced with the umami richness of low-sodium soy sauce and the zesty punch of red wine vinegar—all while keeping sodium levels in check. Oven-roasted potato wedges replace traditional fried fries, adding a crispy, golden touch without excess oil, while fresh cilantro and garlic complete the vibrant, aromatic flavor profile. Perfectly paired with slices of whole grain baguette to soak up the savory juices, this nutritious, 30-minute meal is a great choice for those seeking a flavorful dish that supports a heart-healthy lifestyle. Ideal for busy families or anyone craving a guilt-free taste of Peru!
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Recipe Information
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
Instructions
Slice the lean beef sirloin into thin strips. Season with freshly ground black pepper and set aside.
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.
Peel and mince the garlic cloves.
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.
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.
In the same skillet, add the onions and garlic, stir-fry for 2 minutes until the onions are translucent.
Add the sliced bell peppers and cook for another 2-3 minutes until they're slightly tender.
Stir in the tomatoes, cooking for an additional 2 minutes.
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.
Simmer for a couple of minutes, allowing the flavors to meld.
Once done, stir in the chopped fresh cilantro just before removing from the heat.
Serve the Lomo Saltado with roasted potatoes on the side and slices of whole grain baguette to sop up the delicious juices.
Nutrition Facts
Calories |
2545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 3098 mg | 135% | |
| Total Carbohydrate | 265.5 g | 97% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 27.9 g | ||
| Protein | 182.3 g | 365% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 5760 mg | 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.
