Low Carb Lomo Saltado

Elevate your weeknight dinner with this Low Carb Lomo Saltado, a Peruvian-inspired stir-fry that's bursting with bold flavors and vibrant colors! This healthy twist on the traditional dish swaps out carb-heavy rice for perfectly seasoned cauliflower rice, making it keto-friendly and guilt-free. Tender strips of marinated flank steak are stir-fried to perfection alongside crisp red onion, sweet yellow bell pepper, and juicy tomatoes, with a touch of heat from jalapeño. Finished with fresh cilantro and a bright squeeze of lime, this one-pan recipe comes together in just 35 minutes, making it perfect for busy evenings. Packed with protein, veggies, and zesty flavors, this easy low-carb dinner is sure to become a new favorite!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound flank steak
• 3 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 2 cloves minced garlic
• 2 tablespoons avocado oil
• 1 medium red onion
• 1 medium yellow bell pepper
• 2 medium tomatoes
• 1 small jalapeño pepper
• 0.25 cup cilantro
• 1 head cauliflower
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium lime

Directions

Step 1

Cut the flank steak into thin strips. Marinate in a bowl with soy sauce, red wine vinegar, and minced garlic for at least 10 minutes.

Step 2

While the beef is marinating, wash and chop the vegetables. Slice the red onion and yellow bell pepper into thin strips, quarter the tomatoes, and chop the jalapeño pepper and cilantro.

Step 3

Cut the cauliflower into small florets and pulse in a food processor until it resembles rice grains. Set aside.

Step 4

In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat. Add the marinated beef and stir-fry until browned and cooked through, about 4-5 minutes. Remove the beef from the skillet and set aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the sliced red onion and yellow bell pepper. Stir-fry until the vegetables are tender, about 3-4 minutes.

Step 6

Add the tomatoes and jalapeño to the skillet. Cook for another 2 minutes until the tomatoes are slightly softened.

Step 7

Return the beef to the skillet and combine with the vegetables. Stir in chopped cilantro, salt, and black pepper. Toss everything together and cook for an additional minute until well combined and heated through.

Step 8

In a separate pan, quickly stir-fry the cauliflower rice on medium heat for 3-4 minutes until heated through. Season with a pinch of salt.

Step 9

Serve the Lomo Saltado over the cauliflower rice. Squeeze fresh lime juice over each serving before enjoying.

Nutrition Facts

Serving size	(1811.5g)

Amount per serving	% Daily Value*
Calories	1717.8

Total Fat 94.4g	0%
Saturated Fat 27.7g	0%
Polyunsaturated Fat 3.3g
Cholesterol 412.8mg	0%
Sodium 5641.6mg	0%
Total Carbohydrate 77.9g	0%
Dietary Fiber 22.3g	0%
Total Sugars 25.7g
Protein 154.4g	0%

Vitamin D 18.1IU	0%
Calcium 283.9mg	0%
Iron 16.5mg	0%
Potassium 4688.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.8%

Protein: 34.7%

Carbs: 17.5%