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Peruvian Lomo saltado
juicy stir fry steak combined with coriander and oven baked cumin spiced parsnip and carrot fries
Prep in 10
High protein
New
Serving size
Ingredients
- 1 tbsp cornflour
- 1 tsp cumin seeds
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 3 carrot
- 1 parsnip
- 2 tbsp apple cider vinegar
- 1 handful of fresh coriander
- 160g brown rice (brown rice (100%))
- 1 chilli (use half)
- 1 onion
- 2 large tomatoes
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 4 bavette steaks
Nutritional Information
Calories: 573
Protein: 40g
Carbs: 51g
Fat: 23g
Peruvian Lomo saltado
juicy stir fry steak combined with coriander and oven baked cumin spiced parsnip and carrot fries
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Cooking Instructions
- Preheat the oven to 230C / fan 210C / gas mark 8. Boil a kettle. Dissolve the stock cube in a jug with 150ml boiling water. Dissolve 1tsp cornflour in a bowl with 50ml cold water. Peel the parsnip and carrots then cut into thin fries 1/2 cm thick. Place on a baking tray, drizzle with 1 tbsp oil, and season with the cumin seeds, sea salt and black pepper. Place in the oven for 20 mins until turning golden, turning halfway through.
- Rinse the rice and place in a saucepan with 800ml lightly salted boiling water. Simmer for 25-30 mins, until cooked, then drain.
- Cut the onion into thick wedges. Roughly chop the coriander. Slice the chilli into strips lengthways and deseed. Cut the tomatoes into wedges. Cut the steak into strips.
- Heat a large, non-stick frying pan with 2 tsp oil on a high heat. Season the steak strips with sea salt and black pepper and place in the pan. Cook for 3 mins, until golden. Transfer to a plate to rest.
- Using the same pan, on a medium heat, add 1 tsp of oil. Add the onion and cook for 1 min, then add the chilli, half the tomato, stir for 30 seconds and add vinegar, tamari and reduce the liquids. Add the stock and cornflour to the pan and cook for 2 mins, stirring regularly until the sauce thickens a little bit. Return the steak to the pan (and juices) followed by the remaining tomatoes and half the coriander at the last minute.
- Stir the remaining coriander through the rice and serve with the steak and parsnip and carrot fries.
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