Jona'S Peruvian Paleo "Lomo Saltado" – a delicious recipe with Skirt, Sweet Potato, White Onion, Tomatoes, Garlic, Aji Amarillo Paste. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Prepare your sweet potatoes by cutting them into 1/4 inch french fries and soaking in cold water for at least 20 min. Bake them in an oven on a cookie sheet tray for 45 min @ 375 degrees F. Set Aside.
2
Heat in a frying pan over medium-high heat. Season the sliced meat with salt and pepper to taste. Fry the meat until just cooked, and the juices begin to release. Remove the meat from the frying pan, then cook the onions, with additional oil if needed, until they are transparent. Stir in the tomato and aji amarillo; cook until the tomato softens. Pour in the vinegar and soy sauce, add the French fries, cover, and cook until the beef is done, about 3 minutes. Season to taste with salt and pepper, and sprinkle with chopped parsley to serve.
684
kcal
Calories
43
g
Fat
23
g
Carbs
52
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1.5 pounds Skirt steak/flank steak, 2-3 cups Sweet Potato (hand cut), 1 cup White Onion, 1 cup Tomatoes, and more.
Yes, Jona'S Peruvian Paleo "Lomo Saltado" falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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