Lomo Saltado Beef Strips
with Oven Fries
Cooking time
25 minutes
Servings
2/4
Calories
510 /serving
It’s easy to see why this satisfying beef stir-fry is so popular in Peru. The mix of bright tomato and soy flavours reflect the country’s diverse heritage. The meat-and-veg sauté comes over fry-cut potatoes (a South American staple) with cilantro for freshness.
We will send you:
- 285g Striploin beef strips
- 1 Green pepper
- 14g Cilantro
- 450g Potatoes
- 15ml Minced garlic
- 1 Tomato
- 30ml Soy sauce (low sodium)
- 10ml Worcestershire sauce
- 12g Beef demi-glace
Contains: Anchovies • Barley • Soy • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
16 g
Saturated Fat
5 g
Sodium
1150 mg
Total Carb
53 g
Sugars
8 g
Protein
40 g
Fibre
6 g
Preparation
Roast the fries
- Preheat the oven to 450°F.
- Cut the potatoes into fries.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 25 to 30 min., until lightly browned and tender.
Mise en place
- Meanwhile, halve, core and slice the green pepper lengthwise.
- Medium-dice the tomato.
- Pick the cilantro leaves off the stems.
Cook the beef
- Pat the beef dry; season with S&P.
- In a large pan, heat a generous drizzle of oil on high.
- Add the beef* and cook, 1 to 2 min. per side, until cooked through.
- Transfer to a bowl, leaving any browned bits in the pan. Reserve the pan.
Make the stir-fry
- In the same pan, heat a drizzle of oil on medium.
- Add the green pepper and garlic. Sauté, 3 to 4 min., until beginning to soften.
- Add the tomato, demi-glace, Worcestershire sauce, soy sauce and 2 tbsp water (double for 4 portions).
- Cook, scraping up any browned bits, 2 to 3 min., until the tomato has softened.
- Add the beef and cook, stirring often, 30 sec. to 1 min., until combined.
Plate your dish
- Divide the fries between your plates.
- Top with the stir-fry.
- Garnish with the cilantro. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
