Gluten-Free Lomo Saltado
Bring a Peruvian classic to your table with this vibrant and flavorful Gluten-Free Lomo Saltado! This stir-fried dish features tender strips of beef sirloin, caramelized onions, juicy Roma tomatoes, and the zing of aji amarillo paste—all tied together with a savory blend of gluten-free soy sauce and vinegar for an irresistibly tangy, umami-rich sauce. Served alongside crispy golden French fries and fluffy white rice, this gluten-free twist on a traditional favorite ensures everyone at your table can enjoy the bold flavors of Peru. Perfect for weeknight dinners or special occasions, this quick and easy recipe delivers authentic taste in just under an hour!
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Recipe Information
Ingredients
- 500 grams Beef sirloin
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves
- 1 large Red onion
- 3 medium Roma tomatoes
- 0.5 cup Fresh cilantro
- 4 tablespoons Gluten-free soy sauce
- 2 tablespoons Distilled white vinegar
- 2 teaspoons Aji amarillo paste
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 400 grams Frozen French fries
- 2 cups Cooked white rice
Instructions
Preheat the oven according to the instructions on the frozen French fries packaging and cook the fries until crispy and golden brown.
While the fries are cooking, slice the beef sirloin into thin strips, approximately 1/2 inch wide. Season them with salt and black pepper.
Mince the garlic cloves, slice the red onion into thick wedges, and cut the Roma tomatoes into wedges.
Heat 2 tablespoons of olive oil in a large wok or skillet over high heat. Add the beef strips in batches to avoid overcrowding and stir-fry until browned but still tender, about 2-3 minutes per batch. Remove beef strips and set aside.
In the same wok, add the remaining tablespoon of olive oil, then stir-fry the minced garlic until fragrant, about 30 seconds.
Add the red onion and stir-fry until it begins to soften, around 3 minutes. Then add the tomatoes and continue stir-frying until they soften, approximately 2 more minutes.
Return the beef to the wok, add the gluten-free soy sauce, distilled white vinegar, and aji amarillo paste. Stir well to mix all ingredients and allow the flavors to combine, cooking for another 2 minutes.
Adjust seasoning with additional salt and pepper to taste, if necessary.
Chop the fresh cilantro and add it to the wok, mixing it into the stir-fry.
Serve the lomo saltado immediately, accompanied by the crispy fries and a serving of cooked white rice.
Nutrition Facts
Calories |
2807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.2 g | 180% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 8495 mg | 369% | |
| Total Carbohydrate | 223.2 g | 81% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 13.0 g | ||
| Protein | 161.2 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 4830 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
