Liz's lomo saltado

Name: Liz's lomo saltado
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds beef tenderloin; 1 tsp ground cumin; 1 tsp complete seasoning; 1 green bell pepper; 1 red bell peppers; 1 yellow onion; 3 whole garlic clove; 1 jalapeno; 1 tsp red wine vinegar; 0.25 cup soy sauce; 8 inches plum tomatoes; 1 bag freedom chips; 0.25 cup cilantro

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

2 pounds

ground cumin

1 tsp

complete seasoning

1 tsp

green bell pepper

red bell peppers

yellow onion

whole garlic clove

jalapeno

red wine vinegar

1 tsp

soy sauce

0.25 cup

plum tomatoes

8 inches

freedom chips

1 bag

cilantro

0.25 cup

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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