Peruvian Keto Lomo Saltado Stir-Fry

Allergens

None

Ingredients

• 8 oz beef sirloin, sliced into thin strips
• 1 medium onion, thinly sliced
• 2 large tomatoes, chopped
• 1 bell pepper, chopped (any color)
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tbsp fresh cilantro, chopped
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 tsp ground paprika
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander

Instructions

1. In a large skillet or wok, heat the olive oil over medium high heat. Add the sliced onion and cook until translucent, about 3 minutes.
2. Add the minced garlic and cook for an additional minute, until fragrant.
3. Add the ground paprika, cumin, and coriander to the skillet, stirring to coat the onions and garlic with the spices.
4. Add the sliced beef strips to the skillet and cook until browned, about 3 4 minutes. Season with salt and black pepper to taste.
5. Stir in the chopped tomatoes and bell pepper, cooking for another 3 4 minutes or until the vegetables are tender.
6. Add the broccoli florets to the skillet, stirring to combine. Cook for an additional 2 3 minutes, until the broccoli is bright green and slightly softened.
7. Remove from heat and stir in the chopped cilantro. Serve immediately over a bed of cauliflower rice or with your choice of Keto friendly side dishes.

Chef’s Insight

To enhance the flavor, add a dash of Peruvian Amarillo chili pepper to the stir-fry.

Notes

Feel free to adjust the spices according to your taste preferences.