Lomo Saltado

A Peruvian stir-fry of marinated beef strips, onions, and a vinegar-soy pan sauce—served over sautéed cabbage or cauliflower rice.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Season the beef strips (¾ lb) with salt, pepper, garlic powder (½ tsp), and cumin (½ tsp). Let sit for 10 minutes while prepping the rest.

Step 2

In a heavy skillet or cast iron pan, heat tallow or butter (1½ Tbsp) over medium-high heat. Sear beef in batches for 1–2 minutes per side until browned but still pink inside. Remove and set aside.

Step 3

In the same skillet, add sliced red onion (½ cup). Sauté for 2 minutes until just softened. Add minced garlic (1 clove) and cook for 30 seconds more.

Step 4

Deglaze the pan with beef broth (¼ cup), soy sauce (1½ tsp), vinegar (1 tsp), lime juice (1 tsp), and smoked paprika (¼ tsp). Simmer for 1–2 minutes, stirring up any browned bits.

Step 5

Return the beef to the pan and toss to coat. Cook for 1 more minute until heated through and slightly thickened.

Step 6

Serve over a bed of sautéed cabbage or cauliflower rice. Garnish with chopped cilantro and a drizzle of olive oil (1 tsp) if desired.