The food of my people is pretty damn magnificent to be honest. Lomo Saltado is one of the signature Peruvian cuisine dishes I learned to make quite well thanks to my mama. But, tonight I realized I hadn’t made it since starting flexible dieting so now I have a macro counted recipe for this bad boy.
For the Baked Fries:
- Coconut oil cooking spray
- 2 medium (5.3 oz) potato, russet or yukon gold (preferred but can use yellow sweet potato), washed and dried
- 1/4 tsp garlic powder
- kosher salt and black pepper, to taste
For the Beef:
- 1/2 lb lean sirloin, cut into small, thin strips (filet mignon for most tender, but keep in mind it’s also fattier)
- kosher salt, to taste
- ground cumin
- black pepper, to taste
- 1 medium red onion, sliced into thick strips
- 1 tbsp aji panka (red pepper paste)
- 2 cloves garlic, crushed
- 1 medium sturdy tomato, sliced into wedges
- 1 1/2 tbsp low sodium soy sauce (use tamari for gluten free) or coconut secret aminos
- 1 tbsp apple cider vinegar
- 1/4 cup chopped cilantro
In a large ziplock, put meat, garlic powder, cumin, Aji panca pepper, zip and mix together then put in fridge while you prep the potatoes (prep this a couple hours before if you can, if not, no big deal but the flavor seeps in more with more time).
Preheat the oven to 400°F. Lightly coat a baking sheet with cooking spray.
Cut the potato lengthwise into 1/3-inch thick slices; cut each slice into 1/3-inch fries. Place in large ziplock bag and spray with coconut oil spray evenly, season with garlic powder, salt and pepper. Place on a single layer onto the greased foil-lined baking sheet. Bake uncovered on the lower third of the oven for about 25 minutes or until tender crisp and golden. Set aside.
Spray a large wok with coconut oil spray and heat to Medium. When hot add the steak, cook about 2 minutes, until browned on both sides. Add the onions and cook about 2 minutes.
Add the tomato, soy sauce and cook 1-2 more minutes. Turn heat off. Add the french fries in the wok and mix in with everything.
Serve immediately and divide evenly between 4 plates. Best served fresh because french fries will get soggy if stored, but still edible of course. Ideally this dish is served with a ball of steamed rice on the side and aji verde (as many Americans call it, “the green sauce”).
Macros: Per 288g – 10f – 39c – 27p