Low Sodium Lomo Saltado
Discover a heart-healthy twist on a Peruvian classic with our Low Sodium Lomo Saltado recipe. This vibrant stir-fry combines tender strips of marinated beef, colorful vegetables like red bell peppers, onions, and tomatoes, and golden, crispy potatoes—all brought together with the umami depth of low-sodium soy sauce and a hint of tangy red wine vinegar. Perfect for those watching their sodium intake, this dish doesn’t sacrifice an ounce of flavor, offering a fragrant blend of garlic powder, fresh herbs like cilantro and parsley, and a slight kick from optional jalapeño. Ready in just under an hour, this wholesome, restaurant-quality meal is ideal for a weeknight dinner that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1 pound beef tenderloin
- 1 large white onion
- 2 medium tomatoes
- 1 large red bell pepper
- 1 optional jalapeño
- 0.5 bunch cilantro
- 2 large potatoes
- 3 tablespoons low sodium soy sauce
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons fresh parsley
- 0.25 cup low-sodium beef broth
Instructions
Start by preparing the potatoes: peel and slice them into long, thin strips about 1/4 inch thick.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the potato strips and cook until golden and crispy, about 10 minutes. Remove and set aside.
While the potatoes cook, slice the beef tenderloin into thin strips about 1/4 inch thick.
In a mixing bowl, combine the beef strips with 1 tablespoon of the low sodium soy sauce, red wine vinegar, ground black pepper, and garlic powder. Set aside to marinate briefly.
Slice the white onion, tomatoes, red bell pepper, and jalapeño, if using, into thin strips.
Chop the cilantro and parsley and set aside.
In the same skillet, add another tablespoon of olive oil and increase the heat to high. Add the marinated beef strips and cook until browned, about 5 minutes. Remove the beef and set aside.
Using the same skillet, lower to medium heat and add the last tablespoon of olive oil. Add the onions, red bell pepper, and jalapeño. Cook until the onions are translucent, about 4 minutes.
Add the tomato slices and low-sodium beef broth to the skillet, cooking for an additional 2 minutes.
Return the beef to the skillet and add the remaining 2 tablespoons of low sodium soy sauce. Stir to combine all the ingredients, cooking for another 2 minutes.
Add the crispy potatoes and toss gently to combine.
Remove from heat and garnish with fresh cilantro and parsley before serving.
Serve immediately and enjoy the rich flavors of your Low Sodium Lomo Saltado.
Nutrition Facts
Calories |
2067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 3524 mg | 153% | |
| Total Carbohydrate | 173.1 g | 63% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 29.6 g | ||
| Protein | 165.7 g | 331% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 291 mg | 22% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 6651 mg | 142% | |
*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.
