Whole30 Lomo Saltado
Elevate your weeknight dinner game with this Whole30 Lomo Saltado, a tantalizing take on the classic Peruvian stir-fry that's both Whole30-compliant and bursting with bold flavors. This quick and wholesome recipe combines tender beef sirloin strips marinated in coconut aminos, red wine vinegar, and warming spices, creating a rich umami base. Sweet yellow bell peppers, red onions, and juicy tomatoes add vibrant colors and a crisp-tender texture, while fresh garlic and a hint of lime bring a zesty kick. Cooked in avocado oil for a clean and nutrient-rich finish, this gluten-free, paleo-friendly dish is ready in just 35 minutes, making it perfect for busy weeknights. Serve it as is or pair with cauliflower rice for a satisfying, low-carb meal. Garnished with fresh cilantro, this Whole30 Lomo Saltado is sure to impress with every bite!
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Recipe Information
Ingredients
- 1 pound Beef sirloin
- 1 large Red onion
- 2 medium Tomatoes
- 1 large Yellow bell pepper
- 3 cloves Garlic
- 0.25 cup Coconut aminos
- 2 tablespoons Red wine vinegar
- 3 tablespoons Avocado oil
- 1 teaspoon Ground cumin
- 0.25 cup Fresh cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Lime
Instructions
Trim any excess fat from the beef sirloin and cut into thin strips, approximately 1/4 inch thick.
In a medium bowl, combine beef strips with coconut aminos, red wine vinegar, ground cumin, salt, and black pepper. Toss well to ensure all pieces are coated. Marinate for at least 10 minutes.
While the beef is marinating, slice the red onion into thin wedges, core and slice the tomatoes into wedges, and slice the yellow bell pepper into thin strips.
Mince the garlic cloves and set aside.
Heat 2 tablespoons of avocado oil in a large skillet or wok over medium-high heat.
Add the marinated beef strips to the hot skillet in a single layer, cooking for about 2-3 minutes per side, or until browned. Do this in batches if necessary to avoid overcrowding the pan. Remove beef and set aside on a plate.
In the same skillet, add the remaining tablespoon of avocado oil. Add sliced onions, minced garlic, and bell pepper strips, sautéing for about 5 minutes or until onions become translucent and peppers are tender-crisp.
Return the beef to the skillet, adding the sliced tomatoes. Stir well to combine and cook for an additional 3-4 minutes until tomatoes soften slightly.
Taste the stir-fry and adjust seasoning if necessary. Serve hot, garnished with freshly chopped cilantro and a squeeze of fresh lime juice for extra flavor.
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 3738 mg | 163% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 26.0 g | ||
| Protein | 129.1 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3199 mg | 68% | |
*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.
