Lomo Saltado with Steamed Jasmine Rice and Crisp Potato Wedges

Name: Lomo Saltado with Steamed Jasmine Rice and Crisp Potato Wedges
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: Peruvian
Ingredients: 2 pound top sirloin steak (sliced into thin strips); 2 tablespoon olive oil (extra virgin); 1 red onion (large, cut into thick wedges); 3 Roma tomatoes (medium, cut into wedges); 4 clove garlic (minced); 3 tablespoon gluten-free tamari; 2 tablespoon red wine vinegar; 1 teaspoon ground cumin; 0.5 teaspoon black pepper (ground); 1 pound frozen potato wedges; 3 package ready-to-heat jasmine rice; 0.25 cup fresh cilantro (chopped)

Tender strips of sirloin steak flash-seared with red onion, Roma tomatoes, and gluten-free tamari, served over jasmine rice with golden roasted potatoes.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5
Cuisine: Peruvian
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
Low-Sugar
Low-Saturated-Fat

Ingredients

2 pound top sirloin steak (sliced into thin strips)
2 tablespoon olive oil (extra virgin)
1 red onion (large, cut into thick wedges)
3 Roma tomatoes (medium, cut into wedges)
4 clove garlic (minced)
3 tablespoon gluten-free tamari
2 tablespoon red wine vinegar
1 teaspoon ground cumin
0.5 teaspoon black pepper (ground)
1 pound frozen potato wedges
3 package ready-to-heat jasmine rice
0.25 cup fresh cilantro (chopped)

Instructions

Bake the frozen potato wedges on a baking sheet according to package instructions until golden and crisp, about 15 minutes.
Season the sliced top sirloin steak with ground cumin and black pepper. Heat 1 tablespoon of olive oil in a large skillet or wok over high heat.
Add the steak strips in a single layer and sear without moving for 2 minutes, then stir-fry for 2 additional minutes until browned on the outside and tender. Transfer steak to a plate.
Add the remaining 1 tablespoon of olive oil to the same skillet over high heat. Add the red onion wedges and minced garlic, stir-frying for 2 minutes until blistered.
Add the Roma tomatoes, gluten-free tamari, and red wine vinegar. Return the beef and its accumulated juices to the pan, tossing for 1 minute until sauce is glossy and heated through.
Heat the ready-to-heat jasmine rice in the microwave according to package directions. Serve the beef stir-fry over jasmine rice alongside the crisp potato wedges, garnished with fresh cilantro.

Notes

High heat is essential when searing the steak so it browns quickly without overcooking.

Nutrition (per serving)

Calories: 560
Protein: 44 g
Carbohydrates: 54 g
Fat: 18 g
Fiber: 4.5 g
Sodium: 680 mg
Saturated Fat: 5 g
Sugar: 4 g
Cholesterol: 105 mg