Seed Oil Free Gluten Free Lomo Saltado
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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
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 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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