Sauteed Beef Tenderloin (Lomo Saltado)
Minutes Prep Time: 35
Minutes Total Time: 35
Servings: 6
Difficulty: easy
Minutes Prep Time: 35
Minutes Total Time: 35
Servings: 6
Difficulty: easy
1 pkg (15 oz each) Alexia® Yukon Gold Julienne Fries with Sea Salt
1/4 cup vegetable oil, divided
1-1/2 pounds beef tenderloin, cut into thin strips
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1-1/2 cups sliced onion
2 tablespoons finely chopped garlic
2 teaspoons aji amarillo paste (yellow hot pepper paste)
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
3 tablespoons La Choy® Lite Soy Sauce
1 tablespoon La Choy® Teriyaki Stir Fry Sauce-Marinade
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 47 mg | 5% |
Carbohydrate | 27 g | 9% |
Cholesterol | 71 mg | 24% |
Total Fat | 20 g | 30% |
Iron | 3 mg | 15% |
Calories | 402 kcal | 20% |
Sodium | 782 mg | 33% |
Protein | 28 g | 56% |
Saturated Fat | 4 g | 21% |
Sugars | 4 g | 0 |
Vitamin C | 13 mg | 22% |
Preheat oven to 450°F. Prepare fries according to package directions. Meanwhile, heat 2 tablespoons oil in large skillet over medium-high heat. Sprinkle beef with salt and pepper. Add to skillet; cook and stir 4 minutes or until browned. Remove from skillet; set aside.
Heat remaining 2 tablespoons oil in same skillet. Add onion; cook and stir 2 minutes or until crisp tender. Add garlic and aji amarillo paste; cook 2 minutes more, stirring occasionally.
Add drained tomatoes, soy sauce and teriyaki sauce. Return beef to skillet; cook until hot, stirring occasionally. Serve beef over fries.
Sauteed Beef Tenderloin (Lomo Saltado)