Gluten Free Lomo Saltado
This Peruvian stir-fry is one of those dishes that delivers on every level — tender seared beef, crispy oven-roasted fries, jammy tomatoes, and a tangy, savory sauce that ties it all together over fluffy white rice. The key swap that makes this version work is tamari in place of traditional soy sauce, which keeps all that deep, umami-rich flavor without any wheat in the mix. It's worth noting that regular soy sauce is one of the sneakiest sources of gluten in stir-fry cooking, so using tamari here isn't just a workaround — it genuinely delivers the same bold result. The beef marinates in tamari, red wine vinegar, and cumin before hitting a screaming-hot skillet, building a proper sear that makes the whole dish sing. Aji amarillo pepper brings a fruity, medium heat that's distinctly Peruvian, and the roasted fries get tossed right into the wok at the end so they soak up all that glossy sauce. A handful of fresh cilantro and a squeeze of lime at the table brighten everything up beautifully. This recipe serves four and comes together with straightforward techniques that feel impressive without being stressful.
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Learn more →Ingredients
4 servings
For the beef marinade
- 1 ½ lb beef sirloin, cut into ½-inch-thick strips
- 3 tbsp tamari
- 1 tbsp red wine vinegar
- 1 tsp ground cumin
- ½ tsp black pepper
For the fries
- 1 lb russet potatoes, peeled and cut into ½-inch-thick fries
- 3 tbsp vegetable oil, divided
- ½ tsp salt
For the rice
- 1 ½ cups long-grain white rice
- 3 cups water
- ¼ tsp salt
For the stir-fry
- 1 red onion, cut into ½-inch wedges
- 2 medium tomatoes, cut into ½-inch wedges
- 1 aji amarillo pepper, seeded and thinly sliced
- 3 cloves garlic, minced
- 1 tbsp tamari
- 1 tbsp red wine vinegar
- ¼ cup fresh cilantro, roughly chopped
- salt and pepper to taste
For serving
- lime wedges (optional)
Instructions
- 1
In a medium bowl, combine the beef strips with 3 tbsp tamari, 1 tbsp red wine vinegar, ground cumin, and black pepper. Toss to coat evenly and let marinate at room temperature for 15 minutes.
- 2
Preheat the oven to 425°F (220°C). Toss the potato fries with 1 tbsp of the vegetable oil and ½ tsp salt, then spread in a single layer on a baking sheet. Roast for 25–30 minutes, flipping once halfway through, until golden and crisp at the edges.
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