Peruvian-Style Steak Stir-Fry Recipe

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.

Serves 4 - 10 mins to prepare and 30 mins to cook - 374 calories / serving

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

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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.

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