Lomo Saltado

Ingredients

• Vegetable oil
• 4 all-purpose potatoes, peeled, halved lengthwise and thinly sliced
• 2 pounds beef loin, sliced into thin strips
• 3 yellow peppers, sliced into thin strips
• 3 red onions, peeled and cut into eighths
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• 6 cups hot cooked rice

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    1599 calories; 116 grams fat; 10 grams saturated fat; 1 gram trans fat; 81 grams monounsaturated fat; 19 grams polyunsaturated fat; 100 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 44 grams protein; 95 milligrams cholesterol; 433 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 to 8 portions

Preparation

1. In a large nonstick skillet over medium heat, heat 2-1/2 tablespoons vegetable oil. Add the potatoes, and saute until browned and tender, about 15 minutes. Drain on paper towels, and set aside.
2. In a large skillet over high heat, heat 2 tablespoons of oil. Add the beef, and quickly saute until the beef is seared and browned on all sides. Remove the pan from the heat, and use a slotted spoon to transfer the beef to a plate.
3. Return the pan to medium-high heat. Add the onions and saute until the edges are seared and they begin to soften, about 2 minutes. Add the tomatoes, and stir to combine. Sprinkle the soy sauce and balsamic vinegar over the mixture, and saute until the tomatoes have softened, about 2 minutes.
4. Add the beef and sauteed potatoes, and toss gently to mix well. Cover and simmer just until reheated, 2-3 minutes. Serve with rice.