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Peruvian-style steak stir-fry recipe

Peruvian-style steak stir-fry recipe

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

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 374 calories / serving
  • Healthy
  • Dairy-free

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

  • Energy

    1570kj
    374kcal     19%

  • Fat

    16g 23%

  • Saturates

    3g 16%

  • Sugars

    16g 17%

  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 36g Protein 24.7g Fibre 2.5g

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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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