Description
A savory and delicious Keto-friendly version of the traditional Peruvian Lomo Saltado, featuring tender sirloin steak and fresh vegetables.
Ingredients
Scale
- 1 pound sirloin steak, cut into strips
- 2 tablespoons avocado oil
- 1 medium onion, thinly sliced
- 1 medium tomato, diced
- 1 medium green bell pepper, cut into strips
- 2 cloves garlic, finely chopped
- 2 tablespoons tamari sauce (or coconut aminos for a stricter keto)
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped parsley, for garnish
- 1 ripe avocado, sliced, for serving
Instructions
- In a large frying pan, heat 1 tablespoon of avocado oil over medium-high heat. Add the sirloin strips, seasoning them with salt and pepper. Sear the meat for about 3-4 minutes until it develops a nice brown crust. Once cooked, transfer the steak to a plate and keep warm.
- In the same pan, pour in the remaining avocado oil. Toss in the sliced onion, bell pepper, and garlic. Sauté for around 3-4 minutes until the vegetables are soft and fragrant.
- Return the seared steak to the pan, then add the diced tomato, tamari sauce, apple cider vinegar, and smoked paprika. Mix everything well and let it cook for another 2-3 minutes, allowing the flavors to meld together. Taste and adjust seasoning if necessary.
- Remove from heat and sprinkle with chopped parsley for a fresh touch. Serve immediately with slices of avocado on the side.
Notes
- For a stricter keto diet, use coconut aminos instead of tamari sauce.
- Feel free to adjust the vegetables based on your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg