Keto Lomo Saltado
Transform your dinner with this irresistible Keto Lomo Saltado, a low-carb twist on the classic Peruvian stir-fry. Tender strips of seasoned beef sirloin are seared to perfection and tossed with sautéed red onions, bell peppers, and a hint of jalapeño for a zesty kick. The bold flavors of soy sauce, apple cider vinegar, and a touch of tomato paste create a savory glaze that coats every bite. Served over a bed of fluffy cauliflower rice, this keto-friendly recipe captures all the essence of the original without the carb-heavy potatoes or rice. Ready in just 35 minutes, this vibrant, one-pan dish is perfect for busy weeknights and a sure way to impress your taste buds—all while keeping it healthy and diet-friendly. Don’t forget the fresh sprinkle of cilantro for a fragrant, authentic finish!
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Recipe Information
Ingredients
- 1 pound beef sirloin
- 2 tablespoons avocado oil
- 1 medium red onion
- 2 cloves garlic
- 1 medium red bell pepper
- 1 small jalapeno pepper
- 1 tablespoon tomato paste
- 3 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 0.5 cup fresh cilantro
- 1 head cauliflower
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Slice the beef sirloin into thin strips, about 1/4 inch thick. Season with salt and black pepper and set aside.
Cut the red onion and red bell pepper into thin strips. Mince the garlic and thinly slice the jalapeno pepper, removing seeds if you prefer less heat.
In a large skillet over medium-high heat, heat 1 tablespoon of avocado oil until hot. Add the sliced beef in batches, cooking each batch for about 3-4 minutes until browned. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of avocado oil. Add the garlic, red onion, red bell pepper, and jalapeno. Sauté for about 5 minutes, until the vegetables are soft.
Stir in the tomato paste, soy sauce, and apple cider vinegar. Cook for an additional 2 minutes, ensuring the vegetables are well coated in the sauce.
Return the beef to the skillet, tossing everything together until the beef is heated through, about 2 minutes. Sprinkle the chopped cilantro on top.
Meanwhile, cut the cauliflower into florets and process them in a food processor until they resemble rice grains.
In a separate pan, lightly sauté the cauliflower rice over medium heat for 5-7 minutes until softened. Season with a pinch of salt and pepper.
Serve the keto lomo saltado over a bed of cauliflower rice. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 5308 mg | 231% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 24.5 g | ||
| Protein | 141.7 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4469 mg | 95% | |
*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.
