Lomo Saltado is a traditional Peruvian Stir-Fry. If made correctly, this will serve two people at 521 kcal (2,180 kj) each.
400g sweet potato
1 red onion
1 garden tomato
1 cube beef stock
3 tablespoons water
1/2 tablespoon cumin
1/2 tablespoon salt-reduced soy sauce
2 tablespoons red wine vinegar
1 premium beef rump steak (this is the brunt of your calories, so try to get 8 oz or less per person)
1 garlic clove
1/2 a bunch of fresh coriander
Preheat oven to 220*C (200*C fan-forced). Cut the sweet potato into fries and add to the prepared over tray. Spray a very small amount of oil over the fries. Salt and pepper to taste. Add fries to oven for 25-30 minute, or until crisp.
Slice carrots into matchsticks. Cut tomato into wedges (here, we added 2 more tomatoes to the mix in place of cornstarch calories). Peel and crush garlic clove. Finely chop coriander leaves.
In a small bowl combine the beef stock cube (crumbled), hot water, cumin, salt-reduced soy sauce, and red wine vinegar. Season with pepper and set aside.
Add a dash of olive oil to a large frying pan set to medium-high heat. Season the rump steak with salt and pepper. Cook for 3-4 minutes on each side until medium rare. Cooking times may vary depending on the thickness of the steak. You want to cook it almost to the point where it is to your liking.
Remove steak from frying pan and thinly slice.
Reduce the heat to medium and add red onion and carrot to the same frying pan. Cook for 7 minutes, or until softened. Add tomato and garlic until fragrant (about 1 minute). Stir through sliced beef. Turn off heat as soon as beef is fully cooked.
Serve over the sweet potato fries. Sprinkle with fresh coriander.