Description
A delicious low-carb recipe for Keto Peruvian Lomo Saltado, featuring tender sirloin steak and fresh vegetables.
Ingredients
Scale
- 1 pound sirloin steak, cut into strips
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 1 medium tomato, sliced
- 1 medium green bell pepper, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce (or coconut aminos for a stricter keto)
- 1 tablespoon red wine vinegar
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- 1 avocado, sliced (for serving)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the sirloin strips and season with salt and pepper. Cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion, bell pepper, and garlic. Sauté for about 3-4 minutes until the vegetables are tender.
- Return the steak to the skillet. Add the sliced tomato, soy sauce, red wine vinegar, and ground cumin. Stir everything together and cook for an additional 2-3 minutes until heated through. Adjust seasoning with more salt and pepper if needed.
- Remove from heat and garnish with fresh cilantro. Serve hot with sliced avocado on the side.
Notes
- For a spicier version, add sliced jalapeños or a dash of hot sauce to the skillet.
- You can also substitute the sirloin with chicken or shrimp for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: varies
- Fat: 20g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: varies
- Protein: 30g
- Cholesterol: varies