Peruvian Lomo Saltado Keto Stir Fry
A keto twist on the classic Peruvian dish, Lomo Saltado. This recipe replaces the traditional rice with cauliflower rice and uses a sugar-free stir-fry sauce.
Ingredients
- ●400g Peruvian LomoThinly sliced beef (grass-fed)
- ●6 slices Lovely Smoky BaconCrumbled
- ●2 medium BeetrootDiced
- ●250ml Saltado Stir-Fry SauceSugar-free
- ●1 head Cauliflower RiceGrated
- ●to taste Salt
- ●to taste Pepper
Instructions
- 1
Heat 2 tablespoons of oil in a large skillet over medium-high heat.
- 2
Add the sliced beef and cook for 3-4 minutes, or until browned. Remove from the skillet and set aside.
- 3
Add the crumbled bacon to the skillet and cook until crispy. Remove from the skillet and set aside with the beef.
- 4
Add the diced beetroot to the skillet and cook for 5 minutes, or until tender.
- 5
Add the grated cauliflower rice to the skillet and cook for 3-4 minutes, or until tender.
- 6
Add the cooked beef and bacon back into the skillet and stir to combine.
- 7
Pour the Sugar-Free Saltado Stir-Fry Sauce over the top of the beef and vegetables, and stir to combine.
- 8
Season with salt and pepper to taste.
- 9
Serve immediately and enjoy!