Lomo saltado
- Lactose free
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
Peruvian high-heat beef stir-fry with onion, pepper, tomatoes and soy sauce; chips belong in the menu as a separate side.
4 servingsFinal yield 1,250 g
Ingredients
- 700 gBeef, flank, steak, separable lean only, trimmed to 0" fat, choice, raw
- 180 gOnions, raw
- 180 gPeppers, sweet, green, raw
- 400 gTomatoes, red, ripe, canned, packed in tomato juice
- 35 gSoy sauce made from soy and wheat (shoyu), low sodium
- 25 gOil, olive, salad or cooking
- 4 gSalt, table
Method
- Cut beef across the grain into thin strips, onion into wedges and pepper into strips.
- Heat oil to 210 °C in a very hot wide pan and sear beef in two batches for 4 minutes total so it browns.
- Add onion and pepper for 3 minutes, then tomatoes, soy sauce and salt for 2 minutes; tomatoes should stay in pieces.
- Divide immediately into four portions; chips are not part of this standalone recipe.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,456 kcal
- Protein
- 161.9 g
- Fat
- 70.6 g
- Total carbohydrate (by difference)
- 41 g
- Total dietary fibre (USDA)
- 14 g
- Saturated fatty acids
- 22.1 g
- Sodium
- 3,681.7 mg
- Salt (sodium × 2.5)
- 9.2 g
Per serving
- Protein40.5 g45%
- Fat17.7 g44%
- Total carbohydrate (by difference)10.3 g11%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 364 kcal
- Protein
- 40.5 g
- Fat
- 17.7 g
- Total carbohydrate (by difference)
- 10.3 g
- Total dietary fibre (USDA)
- 3.5 g
- Saturated fatty acids
- 5.5 g
- Sodium
- 920.4 mg
- Salt (sodium × 2.5)
- 2.3 g
Per 100 g of finished food
- Energy
- 116.5 kcal
- Protein
- 13 g
- Fat
- 5.6 g
- Total carbohydrate (by difference)
- 3.3 g
- Total dietary fibre (USDA)
- 1.1 g
- Saturated fatty acids
- 1.8 g
- Sodium
- 294.5 mg
- Salt (sodium × 2.5)
- 0.74 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Soy
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal