Low Sodium Lomo Saltado

Indulge in the vibrant flavors of Peruvian cuisine with this Low Sodium Lomo Saltado, a heart-healthy twist on the classic stir-fry. This recipe brings together tender strips of beef tenderloin, sautéed onions, juicy tomatoes, and crispy golden potatoes, all infused with a savory yet low-sodium blend of soy sauce, red wine vinegar, and aromatic spices. Perfectly balanced with fresh cilantro and parsley, this dish delivers all the bold, zesty flavors of traditional Lomo Saltado while keeping the sodium in check. Quick to prepare in under an hour, this one-pan meal is ideal for busy weeknights or an impressive yet wholesome dinner. Serve it fresh and hot for a satisfying, guilt-free taste of Peruvian comfort food that the whole family will adore!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound beef tenderloin
• 1 large white onion
• 2 medium tomatoes
• 1 large red bell pepper
• 1 optional jalapeño
• 0.5 bunch cilantro
• 2 large potatoes
• 3 tablespoons low sodium soy sauce
• 2 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon garlic powder
• 2 tablespoons fresh parsley
• 0.25 cup low-sodium beef broth

Directions

Step 1

Start by preparing the potatoes: peel and slice them into long, thin strips about 1/4 inch thick.

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the potato strips and cook until golden and crispy, about 10 minutes. Remove and set aside.

Step 3

While the potatoes cook, slice the beef tenderloin into thin strips about 1/4 inch thick.

Step 4

In a mixing bowl, combine the beef strips with 1 tablespoon of the low sodium soy sauce, red wine vinegar, ground black pepper, and garlic powder. Set aside to marinate briefly.

Step 5

Slice the white onion, tomatoes, red bell pepper, and jalapeño, if using, into thin strips.

Step 6

Chop the cilantro and parsley and set aside.

Step 7

In the same skillet, add another tablespoon of olive oil and increase the heat to high. Add the marinated beef strips and cook until browned, about 5 minutes. Remove the beef and set aside.

Step 8

Using the same skillet, lower to medium heat and add the last tablespoon of olive oil. Add the onions, red bell pepper, and jalapeño. Cook until the onions are translucent, about 4 minutes.

Step 9

Add the tomato slices and low-sodium beef broth to the skillet, cooking for an additional 2 minutes.

Step 10

Return the beef to the skillet and add the remaining 2 tablespoons of low sodium soy sauce. Stir to combine all the ingredients, cooking for another 2 minutes.

Step 11

Add the crispy potatoes and toss gently to combine.

Step 12

Remove from heat and garnish with fresh cilantro and parsley before serving.

Step 13

Serve immediately and enjoy the rich flavors of your Low Sodium Lomo Saltado.

Nutrition Facts

Serving size	(1909.7g)

Amount per serving	% Daily Value*
Calories	2067.3

Total Fat 82.5g	0%
Saturated Fat 21.9g	0%
Polyunsaturated Fat 6.9g
Cholesterol 417.3mg	0%
Sodium 3524.3mg	0%
Total Carbohydrate 173.1g	0%
Dietary Fiber 25.8g	0%
Total Sugars 29.6g
Protein 165.7g	0%

Vitamin D 18.1IU	0%
Calcium 290.9mg	0%
Iron 26.5mg	0%
Potassium 6650.8mg	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: 35.4%

Protein: 31.6%

Carbs: 33.0%