Gluten free
Dairy free
Liz's lomo saltado
A gluten-free, dairy-free, and ketogenic main course typical of Latin American cuisine. This recipe covers 30% of your daily requirements of vitamins and minerals, making it a nutritious choice. Best served for dinner and during special occasions.
Ingredients
beef tenderloin
907.18 g
ground cumin
1 tsp
complete seasoning
1 tsp
green bell pepper
1
red bell peppers
1
yellow onion
1
whole garlic clove
3
jalapeno
1
red wine vinegar
1 tsp
soy sauce
58 ml
plum tomatoes
8 inches
freedom chips
1 bag
cilantro
4 g
Method
- Prepare the frozen french fries according to directions. Set aside when complete and keep warm.
- Heat a large wok or skillet over medium-high heat.
- Saute the onions and bell peppers until translucent, about 10 minutes.
- Add the garlic and jalapeno and cook for an additional minute.
- Mix everything until combined.
- Add the beef chunks, cumin, complete seasoning, soy sauce and red wine vinegar sauce.
- Mix well and cook until beef is no longer pink about 5 to 7 minutes.
- Add the tomato chunks and add the cover and cook for additional 5 minutes. When ready to serve, add the french fries and toss everything gently together.
- Serve lomo saltado over a bed of white rice and garnish with freshly chopped cilantro leaves. Enjoy with aji sauce on the side.
Nutrition:
663 kcal
Carbs
8 g
Fat
49 g
Protein
43 g
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