Lomo Saltado

Ingredients

• Beef flank

  Steak, separable lean only, trimmed to 0" fat, select, raw

  170g

• Olive oil

  Salad or cooking

  ¼ tbsp or 3g

• Red Onion

  Freshdirect

  ¼ small raw or 17g

• Jalapeno peppers

  Raw

  ⅛ pepper or 2g

• Red Bell Pepper

  Freshdirect

  ¼ medium or 37g

• Tomatoes

  Red, ripe, raw, year round average

  ½ medium whole or 62g

• Soy sauce

  Regular sodium, Shoyu

  ½ tbsp or 8g

• Balsamic vinegar

  ¼ tbsp or 4g

• Cumin

  Spices, cumin seed

  ¼ tsp, whole or 0.5g

• Sea Salt

  Fine Crystals - Trader Joe's

  ⅛ tsp or 0.5g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cilantro

  Latin - Melissa's

  ¹⁄₁₆ cup or 1g

Directions

1. In a large skillet or wok, heat the olive oil over medium-high heat. Add the steak strips to the skillet and cook until browned, about 3-4 minutes. Remove the steak from the skillet and set as
2. In the same skillet, add the jalapeno peppers (seeded and cut in stripes). Sauté the red onion and bell pepper and cook for 2-3 minutes until they begin to soften.
3. Return the cooked steak to the skillet and add the tomatoes. Stir-fry for another 2-3 minutes until the tomatoes soften and release their juices.
4. In a small bowl, mix together the soy sauce, vinegar, cumin, salt, and pepper. Pour the mixture over the ingredients in the skillet and stir well to coat everything.
5. Cook for 1-2 more minutes, or until the steak is cooked to your desired doneness. Stir through the chopped cilantro at the end.