Low Carb Lomo Saltado
Say hello to flavor-packed simplicity with this Low Carb Lomo Saltado, a guilt-free twist on the classic Peruvian stir-fry. Tender flank steak marinated in savory soy sauce and red wine vinegar takes center stage, paired with vibrant vegetables like red onion, yellow bell pepper, tomatoes, and a hint of jalapeño heat. Served over fluffy cauliflower rice instead of traditional fries, this dish is perfect for anyone craving bold taste while sticking to their low-carb lifestyle. With a prep time of just 15 minutes and a quick, one-pan cooking method, this recipe delivers a high-protein, nutrient-rich meal that's easy, healthy, and utterly satisfying. Squeeze fresh lime juice over each serving and enjoy this modern, keto-friendly take on an age-old favorite! Perfect for weeknight dinners and meal prepping.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound flank steak
- 3 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 2 cloves minced garlic
- 2 tablespoons avocado oil
- 1 medium red onion
- 1 medium yellow bell pepper
- 2 medium tomatoes
- 1 small jalapeño pepper
- 0.25 cup cilantro
- 1 head cauliflower
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium lime
Instructions
Cut the flank steak into thin strips. Marinate in a bowl with soy sauce, red wine vinegar, and minced garlic for at least 10 minutes.
While the beef is marinating, wash and chop the vegetables. Slice the red onion and yellow bell pepper into thin strips, quarter the tomatoes, and chop the jalapeño pepper and cilantro.
Cut the cauliflower into small florets and pulse in a food processor until it resembles rice grains. Set aside.
In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat. Add the marinated beef and stir-fry until browned and cooked through, about 4-5 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the sliced red onion and yellow bell pepper. Stir-fry until the vegetables are tender, about 3-4 minutes.
Add the tomatoes and jalapeño to the skillet. Cook for another 2 minutes until the tomatoes are slightly softened.
Return the beef to the skillet and combine with the vegetables. Stir in chopped cilantro, salt, and black pepper. Toss everything together and cook for an additional minute until well combined and heated through.
In a separate pan, quickly stir-fry the cauliflower rice on medium heat for 3-4 minutes until heated through. Season with a pinch of salt.
Serve the Lomo Saltado over the cauliflower rice. Squeeze fresh lime juice over each serving before enjoying.
Nutrition Facts
Calories |
1718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.4 g | 121% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 5642 mg | 245% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 25.7 g | ||
| Protein | 154.4 g | 309% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 284 mg | 22% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 4689 mg | 100% | |
*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.
