peruvian

Lomo Saltado with Quinoa

Name: Lomo Saltado with Quinoa
Yield: 1 serving
Cuisine: peruvian
Ingredients: 220 g sirloin steak, thinly sliced; 78 g quinoa, dry; 13 g vegetable oil; 90 g red onion, thickly sliced; 103 g red bell pepper, sliced; 155 g tomato, cut into wedges; 8 g garlic, minced; 23 g soy sauce; 13 g red wine vinegar

This stir-fried dish pairs quinoa, dry with sirloin steak, thinly sliced, red onion, thickly sliced and red bell pepper, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Heart friendly Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

56 g Protein

42 g Carbohydrates

29 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g sirloin steak, thinly sliced 308 kcal
78g quinoa, dry 94 kcal
13g vegetable oil 115 kcal
90g red onion, thickly sliced 36 kcal
103g red bell pepper, sliced 32 kcal
155g tomato, cut into wedges 28 kcal
8g garlic, minced 12 kcal
23g soy sauce 16 kcal
13g red wine vinegar 11 kcal

Cooking instructions

quinoa
Bring a small pot of water to a boil. Add quinoa, reduce to a simmer, cover, and cook until tender and water is absorbed, about 12-15 minutes. Fluff and keep warm.
vegetable oil
Heat a large skillet or wok over high heat. Add vegetable oil and swirl to coat.
red onionred bell pepper
Add beef strips in a single layer; sear 1-2 minutes without moving, then toss and cook just until browned. Add red onion and bell pepper; stir-fry 2-3 minutes to keep them crisp-tender.
vegetable oilgarlicsoy saucered wine vinegar
Add garlic, soy sauce, and red wine vinegar. Toss for 30-60 seconds to glaze the beef and vegetables.
tomato
Add tomato wedges and cook 30-60 seconds just to warm and soften slightly. Remove from heat.
quinoa
Serve the stir-fry over the quinoa, spooning any pan juices on top.