Today I am bringing you one of my Dad’s favorite meals: Lomo Saltado (aka Peruvian Beef Stir Fry). Fun fact: I am half Peruvian. My dad was born and raised in Lima, Peru and this is a dish he absolutely loves and it reminds him of home. I myself have never been to Peru but I actually plan on rectifying that this September and I cannot wait! I wanted to create a healthier version of this traditional dish so a few tweaks here and there and this Whole30 Lomo Saltado was born!
Lomo Saltado is a delicious combo of Latin flavors with Asian fusion. It is a beef stir fry made with soy sauce, peppers and tomatoes that is served over a bed of crispy french fries. I am a meat and potatoes kinda gal, so this is definitely my kind of dish.
I tweaked this dish by using coconut aminos instead of soy sauce and throwing some potatoes in the air fryer instead of using traditional french fries. This dish is often paired with white rice but I found that the stir fry and the potatoes were filling enough on their own. You can definitely pair this with a side of cilantro lime cauliflower rice and you’ve got yourself a lightened up version of a Peruvian favorite. You can either chop your potatoes into fries and bake them, or throw them in the air fryer like I did. I prefer my air fryer simply because it is faster but the oven works just fine too!
This dish is also usually made with an Aji Amarillo pepper. This is usually available at specialty hispanic markets and since this may not be widely available for everyone I subbed jalapeño in it’s place. But if you can find an Aji Amarillo pepper, I highly recommend slicing one up and tossing it in there!
This recipe makes 4 servings so the hubs and I had it for dinner and then stored the potatoes separate from the stir fry and had it again for lunch the next day. It held up perfectly so if you want to use this Whole30 Lomo Saltado for a meal prep lunch, it works great too!
- 1-1.5 lbs flank or sirloin steak
- 2 medium plum tomatoes sliced
- 1 medium red pepper, sliced
- 1 medium green pepper, sliced
- 1 medium white onion, sliced
- 1/3 cup beef broth
- 3 tbs apple cider vinegar or white wine vinegar
- 2 tbs coconut aminos
- 1/2 tsp chili powder
- 1/2 tsp cumin
- salt and pepper to taste
- green onion and cilantro for garnish
- 1 lb russet potatoes sliced into fries (about 2 large potatoes)
- 1/2 tsp garlic powder
- salt and pepper to taste
- Slice potatoes and place in a large bowl of cold water. Tip: The longer you leave them to soak the crispier they will be in the oven as the water removes the starch.
- Place in a single layer on a baking sheet lined with parchment paper and sprinkle with salt, pepper and garlic powder. Bake in the oven at 400 degrees for 25-30 minutes
- If using an air fryer: Cook in in the air fryer at 400 degrees for 15 minutes, shaking the basket halfway through
- While your fries are soaking in water prepare the rest of the ingredients by chopping the meat and the veggies
- Mix broth, coconut aminos, cumin, chili powder, and apple cider vinegar in a small bowl and set aside
- Heat avocado oil in a skillet on high heat. Using tongs, add sliced steak to skillet in a single layer.
- Cook for about 2 min, then flip and cook another 2-3 minutes. Set aside and repeat with second batch.
- Lower to medium heat adding more oil if needed and sauté onion and bell peppers for about 3 minutes. Veggies should be tender but still crisp.
- Add in tomato and sauté for one more minute before adding in sauce to skillet
- Return steak to skillet and toss everything together
- Divide into 4-6 servings and serve with fries (and cauliflower rice if desired)
- Garnish with cilantro and green onion.