Lomo Saltado

Lomo Saltado

with Basmati Rice & Roma Tomatoes

Serves 2 Calories 552


10 oz. Top Sirloin Steak
1 Small Red Onion
2 Green Onions
1 T. Cilantro
2 Plum Tomatoes
1 Yellow Bell Pepper
2 Garlic Cloves
¾ C. Basmati Rice
½ oz. Rice Wine Vinegar
1 oz. La Choy Soy Sauce
Protein Substitutions
Chicken Breast
Thinly slice the chicken and add to the marinade.
Follow instruction as for steak but increase cook time, cooking until chicken is cooked through

Pat the fish dry with paper towels and place in marinade, turning to coat, for at least 10 minutes. Remove fish from marinade to cook, set marinade aside for later.Heat 1 Tbsp. olive oil in a large pan over medium- high heat. Place fish in the pan and cook 3-4 minutes per side, or until cooked through and meat flakes away when probed with a fork. Let rest for a minute, then break into bite sized chunks. Continue recipe as for steak.

Press until dry and cut into cubes. Toss with marinade and let marinate at least 10 minutes. Remove tofu from marinade to cook, set marinade aside for later. Add a small amount of oil to a non-stick skillet and heat over medium high heat. Add tofu to pan and brown on each side for about 1-2 minutes for a total of about 15 minutes. Continue recipe as for steak.

Cut into bite sized pieces and place in the marinade for 10 minutes or longer. Heat 1/2 Tbsp. olive oil over medium heat. Remove seitan from marinade and sear 2-3 minutes, tossing occasionally.
Nutritional Information
Nutrition content
Chef's Tips
For even better flavor, marinate at least 30 minutes.
Cook the Rice
Add 1.5 cups salted water, a little olive oil and the rice to a small pot.
Bring to a boil, then lower heat to low, cover, and allow to cook for 15-17 minutes.

Prepare Your Ingredients
Wash and dry your produce.
Slice the steak into ¼” strips.
Add steak to a bowl with the marinade, toss to coat, and allow to marinate for at least 10 minutes.
Cut the red onion in half vertically, then trim off the ends and stand each half up.
Cutting vertically slice into ½” wedges.
Thinly slice the green onions.
Cut the stem ends off of the tomatoes, stand them up vertically, and slice into ½” wedges.
Thinly slice the bell pepper into ½” strips.
Mince 2 cloves garlic.
Roughly chop the cilantro (discarding thick stems) to make about 1 Tbsp.

Cook the Steak
Heat ½ Tbsp. oil in a large pan over medium-high heat.
Add the steak (set marinade aside for later) and the garlic.
Cook tossing frequently until browned; only about 15 seconds per side (cook a few seconds longer if desired).
Remove steak from the pan and set aside to rest.

Cook the Veggies
In the same pan, heat 1 Tbsp. olive oil over medium-high heat.
Add the bell pepper and red onion.
Season lightly with salt and pepper and cook for 2-3 minutes tossing frequently.
Add the tomatoes and cook for another minute.
Add the steak and juices, remaining marinade, and ¾ of the green onions to the pan.
Cook tossing frequently for 1 minute.

Divide the rice between your dishes and top with the steak and veggie mixture.
Pour any remaining juices over the rice.
Garnish with the cilantro and remaining green onions.