peruvian lomo saltado
French fries? Yes, French fries! This South American stir-fry features sliced Top Sirloin, red onion, peppers, tomatoes and a helping of your favorite frozen taters.
- 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
- 1 package (16 ounces) frozen crinkle-cut French fries
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 small red onion, cut into 16 wedges
- 1 medium yellow bell pepper or poblano pepper or 2 medium banana or Anaheim peppers, cut into 1/2 inch strips
- 1 medium tomato, cut into 8 wedges
- 1 cup reduced-sodium beef broth
- 1 tablespoon cornstarch
- 2 tablespoons chopped fresh parsley or cilantro
- Hot cooked brown rice or quinoa (optional)
- Prepare French fries according to package directions. Keep warm and set aside.
- Meanwhile, cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Season beef with black pepper. Heat 1-1/2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining 1-1/2 teaspoons oil and beef. Remove; keep warm.
- Heat remaining 1 tablespoon oil in same skillet over medium-high heat until hot. Add onion and bell pepper; cook and stir 5 minutes. Add tomato; cook and stir 3 to 4 minutes or until tomato begins to soften and bell pepper and onion are crisp-tender.
- Combine broth, vinegar, soy and cornstarch in small bowl; stir into skillet. Bring to boil; cook and stir 2 to 3 minutes or until sauce thickens, stirring frequently. Return beef and any accumulated juices to skillet; cook 2 to 3 minutes or until beef is heated through, stirring occasionally. Remove from heat; add French fries and parsley; stir to coat. Serve immediately over rice, as desired.
Nutrition information per serving: 383 Calories; 148.5 Calories from fat; 16.5g Total Fat (2.6 g Saturated Fat; 0.1 g Trans Fat; 4.2 g Polyunsaturated Fat; 3.1 g Monounsaturated Fat;) 56 mg Cholesterol; 839 mg Sodium; 33 g Total Carbohydrate; 1.4 g Dietary Fiber; 2.7 g Total Sugars; 26 g Protein; 0 g Added Sugars; 35 mg Calcium; 2.9 mg Iron; 863 mg Potassium; 0.1 mcg Vitamin D; 0.2 mg Riboflavin; 8.9 mg NE Niacin; 0.6 mg Vitamin B6; 1.2 mcg Vitamin B12; 206 mg Phosphorus; 4.2 mg Zinc; 24.6 mcg Selenium; 88.1 mg Choline.
This recipe is an excellent source of Protein, Potassium, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, Phosphorus, and Choline.