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Peruvian-style steak stir-fry recipe
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9 ratings
This beef stir-fry recipe is based on the classic Peruvian dish 'Lomo saltado' – an unlikely combination of a tasty meat and veg stir-fry with chips. We've given it a healthy spin with sweet potato and celeriac chips alongside a sweet pepper, tomato and beef mix. See method
Ingredients
- 500g sweet potatoes, cut into 1cm-thick chips
- 500g celeriac, peeled and cut into 1cm-thick chips
- 4 tbsp olive oil
- 1 tbsp smoked paprika
- 2 green peppers, cut into 1cm strips
- 1 large red onion, cut into 1cm wedges
- 350g beef steaks, cut into thin strips
- 250g pack sweet mixed baby tomatoes, or cherry tomatoes
- 2 tbsp reduced-salt soy sauce
- 2 tbsp red wine vinegar
- a few coriander stalks, torn, to serve
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1570kj
374kcal
19%
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Fat
16g
23%
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Saturates
3g
16%
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Sugars
16g
17%
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Salt
1.6g
26%
of the reference intake
Carbohydrate 36g
Protein 24.7g
Fibre 2.5g
Method
- Preheat the oven to gas 9, 240°C, fan 220°C. Put the sweet potatoes and celeriac on a large baking tray, drizzle with 2 tbsp oil and sprinkle over the paprika; season. Toss to coat the chips, then bake for 25-30 mins until crispy.
- Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Add the peppers and cook for 5 mins, then add the onion and cook for another 5 mins until softened. Transfer to a bowl and set aside.
- Toss the beef strips with the remaining 1 tbsp oil and a little seasoning. Add to the frying pan and cook on a high heat for 1 min each side. Reduce the heat to medium-high and add the tomatoes, soy sauce and vinegar. Continue cooking for 2 mins, then return the peppers and onion to the pan and toss together.
- Transfer the chips to a serving plate. Arrange the beef and vegetables on a board or platter, then scatter over the coriander leaves and a sprinkle of black pepper to serve.
Tip: Swapping the traditional fries for root veg helps give you two of your five-a-day.
See more Steak recipes