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whole30 lomo saltado

Whole30 Lomo Saltado (Peruvian Beef Stir Fry)

  • Author: Jen Lopez
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 1x
  • Category: Main Dishes
  • Cuisine: Peruvian

Scale

Ingredients

For the Stir Fry:

  • 11.5 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

For the Potatoes:

  • 1 lb russet potatoes sliced into fries (about 2 large potatoes)
  • 1/2 tsp garlic powder
  • salt and pepper to taste

Instructions

  1. 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.
  2. 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
  3. If using an air fryer (affiliate link): Cook in in the air fryer (affiliate link) at 400 degrees for 15 minutes, shaking the basket halfway through
  4. While your fries are soaking in water prepare the rest of the ingredients by chopping the meat and the veggies
  5. Mix broth, coconut aminos, cumin, chili powder, and apple cider vinegar in a small bowl and set aside
  6. Heat avocado oil in a skillet on high heat. Using tongs, add sliced steak to skillet in a single layer.
  7. Cook for about 2 min, then flip and cook another 2-3 minutes. Set aside and repeat with second batch.
  8. 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.
  9. Add in tomato and sauté for one more minute before adding in sauce to skillet
  10. Return steak to skillet and toss everything together
  11. Divide into 4-6 servings and serve with fries (and cauliflower rice if desired)
  12. Garnish with cilantro and green onion.