Paleo Lomo Saltado
Indulge in a vibrant twist on classic Peruvian cuisine with this Paleo Lomo Saltado recipe—a gluten-free, dairy-free delight featuring tender strips of grass-fed beef sirloin marinated in coconut aminos and red wine vinegar for a rich umami flavor. Sweet potato fries replace traditional potatoes, offering a nutrient-packed and oven-baked alternative that's perfectly crispy. A colorful medley of sautéed red onions, juicy tomatoes, garlic, and fresh cilantro adds a burst of freshness and spice, while jalapeño gives this dish an irresistible kick. Perfect for a wholesome weeknight dinner, this mouthwatering dish harmonizes bold flavors and clean ingredients for a paleo-friendly take on an international classic that'll impress your taste buds. Whether you're paleo, gluten-free, or simply craving bold, healthy meals, this recipe delivers on every front.
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Recipe Information
Ingredients
- 1 pound grass-fed beef sirloin
- 0.25 cup coconut aminos
- 2 tablespoons red wine vinegar
- 3 tablespoons avocado oil
- 1 large red onion
- 2 medium tomato
- 1 large sweet potato
- 0.25 cup fresh cilantro
- 3 cloves garlic
- 1 jalapeño
- to taste pepper
- to taste salt
Instructions
Begin by peeling and cutting the sweet potato into thin fries. Preheat your oven to 425°F (220°C).
Toss the sweet potato fries with 1 tablespoon of avocado oil, salt, and pepper. Place them on a baking sheet in a single layer.
Bake the sweet potato fries in the preheated oven for about 20-25 minutes until they are golden and crispy, flipping them halfway through.
While the fries are baking, slice the beef sirloin into thin strips. Place the strips in a bowl and add 2 tablespoons of coconut aminos and 1 tablespoon of red wine vinegar. Set aside to marinate while you prepare the other ingredients.
Slice the red onion into thick wedges, cut the tomatoes into wedges, and mince the garlic cloves.
In a large skillet, heat 2 tablespoons of avocado oil over medium-high heat. Add the marinated beef strips, cooking them until brown, about 4-5 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the red onions and sauté them for about 3 minutes until they begin to soften.
Add the minced garlic and sliced jalapeño, cooking for another minute until the garlic is fragrant.
Return the beef to the skillet, then add the sliced tomatoes, remaining 2 tablespoons of coconut aminos, and 1 tablespoon of red wine vinegar. Stir everything to combine and cook for another 2-3 minutes to heat through.
Season the stir-fry with additional salt and pepper to taste.
Turn off the heat, then stir in the fresh cilantro.
Serve the stir-fry hot with the crispy sweet potato fries on the side.
Nutrition Facts
Calories |
1707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 4036 mg | 175% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 39.2 g | ||
| Protein | 112.8 g | 226% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 191 mg | 15% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2977 mg | 63% | |
*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.
