Lomo Saltado-Style Steak Strips & French Fries
Peruvian classic, with tomato, parsley & bell pepper
Lomo Saltado is a Peruvian classic combining cooking techniques and ingredients from both Peru and China. Its name means "jumped loin" in Spanish, referring to the way the ingredients "jump" while being stir-fried!
Tags:
Calorie Smart
•Family
•High Protein
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total30 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
100 g
Steak strips
250 g
French fries
1.5 teaspoon
Ground paprika
½ piece
Garlic
½ piece
Red onion
1 piece
Tomato
½ piece
Bell Pepper
½ sachet(s)
Peruvian-style spice mix
5 g
Fresh flat leaf parsley
(May be present: Selderij)
Not included in your delivery
½ tablespoon
Sunflower oil
½ tablespoon
[Reduced salt] soy sauce
½ tablespoon
Red wine vinegar
to taste
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2446 kJ
Calories585 kcal
Fat19.1 g
Saturated Fat2.5 g
Carbohydrate66.7 g
Sugar7.4 g
Dietary Fiber10.8 g
Protein31.5 g
Salt1.5 g
Potassium223 mg
Calcium18 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet with Baking Paper
•Wok or sautépan
Cooking Steps
1
- Preheat the oven to 220°C.
- Transfer the fries to a parchment-lined baking sheet and scatter over the paprika.
- Add a pinch of salt, then toss well to combine.
- Bake in the oven for 20 - 25 minutes or until golden-brown, tossing halfway.
2
- Meanwhile, slice the onion into half rings and crush or mince the garlic.
- Cut the bell pepper into strips and the tomato into wedges.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- When the oil is nice and hot, fry the steak strips with the Peruvian-style spices for 1 minute. Season with salt and pepper.
3
- Add the bell pepper to the wok and fry for 2 minutes.
- Add the garlic and the onion and fry for 3 - 4 minutes.
- Add the tomato and fry for 1 - 2 minutes until softened.
- In the meantime, finely chop the parsley.
4
- Deglaze with the soy sauce and the red wine vinegar. Season to taste with salt and pepper.
- Serve the lomo saltado on plates with the fries alongside.
- Garnish with the parsley and serve with mayonnaise as preferred.
