Low Carb Lomo Saltado
This Peruvian dish is a powerhouse of flavor! Sauteed peppers and onions add sweet crunch to caramelized beef. But the star of this dish is the spicy and salty aji amarillo-soy sauce. Its the perfect contrast for the parsnips fries making this a perfect low carb meal.
Servings Prep Time
3servings 20minutes
Cook Time Passive Time
10minutes 1hour
Servings Prep Time
3servings 20minutes
Cook Time Passive Time
10minutes 1hour
Ingredients
Instructions
  1. Preheat the oven to 400 degrees. Toss the cut parsnips with 1 tbsp oil and salt to taste. Place on a baking sheet and roast for 15-20 minutes, or until soft and caramelized.
  2. In a small bowl, mix the minced garlic, soy sauce, vinegar, and aji amarillo. Add the sliced beef and marinate for 1 hour.
  3. Drain the beef, reserving the marinade. In a large skillet on high heat, heat 2 tbsp oil. Add beef and sear for 2-3 min on each side. Add in the peppers, onions, and tomatoes. Saute for 2-3 minutes. Add in 3-4 tbsp of the reserved marinade and boil for 2-3 minutes or until sauce thickens. Toss in the parsnips fries and season with salt, cilantro, and green onions.