Russ made me a version of Lomo Saltado a few years ago that was fantastic. About a year later, I wanted to surprise him with it for dinner. I was happy to come across Skinny Taste's version in my web search. If you've never checked out Skinny Taste's recipes, you're missing out. I only slightly adapted the recipe to suit our tastes and ensure there were leftovers.
Recently, I made a double batch of Lomo Saltado for dinner again because I knew that I wanted to share it with you. I think you will love the flavors of this dish. And, you'll really love how easy Lomo Saltado is to prepare. I would be seriously surprised if it doesn't become a favorite in your meal rotations.
WHAT IS LOMO SALTADO?
Lomo Saltado is a traditional Peruvian dish made with strips of sirloin, onion, and tomatoes. It is typically served over french fries and rice combining Peru's heritage with its Chinese immigrant heritage. This version uses baked potato wedges rather than fried potatoes and skips the rice to lighten up the dish. I also used coconut aminos rather than soy sauce to keep it gluten-free and Whole30 friendly.
PREPARE LOMO SALTADO:
Begin by cutting your potatoes into thin wedges, and place them in a large bowl. (I used Yukon Gold, but you can use any type that you prefer.) Add salt, pepper, and garlic powder to taste. Drizzle with about a tablespoon of avocado oil, and stir well to evenly coat all the potatoes. Place the potatoes in a single layer on a lightly greased baking sheet, and roast in a 400ºF oven for about 30 minutes, flipping half way through.
Meanwhile, slice the sirloin, peppers, and red onion into thin strips. Remove the ribs and seeds from the jalapeño, and finely chop. Heat a large skillet over medium high heat. Add avocado oil, toasted sesame oil, and the sirloin strips. Cook until the meat is medium, still a bit of pink. Add in the peppers, onions, jalapeño, garlic, cumin, salt, and pepper. Continue to sauté until the peppers begin to soften, about five minutes.
While the meat and veggies are cooking, cut the tomatoes into wedges, and chop the cilantro. Add the tomatoes, apple cider vinegar, and coconut aminos to the skillet, and sauté about five more minutes.
Make sure that your roasted fries are nice and golden brown. I love mine a little bit crispy. Serve the meat and veggies, over the roasted fries, and top with fresh cilantro.
RECIPE NOTES:
- Although you can use soy sauce in this recipe, I prefer using coconut aminos because of the much lower salt content, and it's gluten-free. It contains 17 amino acids (which are good for you) and vitamins B and C. It does have a slightly sweeter taste than soy sauce which I actually prefer. Coconut aminos can be difficult to find in traditional grocery stores, but I buy mine through Amazon or at Trader Joe's.
- I love my Misto for spraying pans. Have you looked at the ingredients on most cooking sprays?! The Misto lets you use your favorite oil in a fine spray, and that's the only ingredient.
- This recipe was first published on November 30, 2016, but was republished with updated photos, ingredients, and notes to make the recipe more user friendly.
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PIN THIS RECIPE FOR LATER:
Lomo Saltado--A Peruvian Stir Fry Dish
Lomo Saltado is a traditional Peruvian dish made with strips of sirloin, onion, and tomatoes. This version uses baked potato wedges rather than fried potatoes and skips the rice to lighten up the dish. Coconut aminos are used in place of soy sauce to keep it gluten-free.
Ingredients
For the Potatoes:
- 3 large yukon gold potatoes
- 1 tablespoon avocado oil
- ½ teaspoon garlic powder
- ¼ teaspoon Himalayan pink salt
- ¼ teaspoon black pepper
For the Stir Fry
- 2 pounds lean sirloin, cut in thin strips
- 1 teaspoon cumin
- 1 teaspoon Himalayan pink salt
- 1 teaspoon black pepper
- 1 tablespoon avocado oil
- ¼ teaspoon toasted sesame oil
- 1 large red onion
- 1 large yellow pepper
- 1 large red pepper
- 1 large jalapeno, ribs and seeds removed
- 4 cloves garlic, minced
- 2 medium tomatoes, such as beefsteak
- 4 tablespoons coconut aminos
- 3 tablespoons apple cider vinegar
- ½ cup chopped cilantro, for serving
Instructions
- Preheat oven to 400ºF.
- Cut the potatoes into thin wedges for the fries, and place in a large bowl. Add garlic powder, salt, and pepper to the bowl, then drizzle with avocado oil. Toss lightly to evenly coat the potatoes. Arange the potatoes in a single layer on a lightly greased baking sheet. Bake for about 30 minutes, flipping the potatoes half way through.
- While the potatoes are cooking, slice the sirloin, onion, and peppers into thin strips. Dice the jalapeño.
- Heat a large skillet over medium high heat, adding a drizzle of avocado oil and the toasted sesame oil when heated. Sauté the sirloin until cooked medium. Add the onion, peppers, jalapeño, cumin, garlic, salt, and pepper. Sauté until the veggies begin to soften.
- While the veggies and meat are cooking, slice the tomatoes into thick wedges, and chop the cilantro.
- Add the tomatoes, apple cider vinegar, and coconut aminos to the skillet, and continue to sauté for about 5 more minutes.
- Remove the potatoes from the oven when they are golden brown and slightly crispy. Serve the sirloin and veggies over the potatoes, and top with the freshly chopped cilantro.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 1078Total Fat 53gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 27gCholesterol 271mgSodium 948mgCarbohydrates 63gFiber 7gSugar 10gProtein 85g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
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