Gluten-Free Lomo Saltado

Take your taste buds on a journey to Peru with this flavorful and satisfying Gluten-Free Lomo Saltado. This classic Peruvian stir-fry has been adapted to suit a gluten-free diet without sacrificing its bold, signature flavors. Tender strips of beef sirloin are seared to perfection and tossed with juicy Roma tomatoes, crisp red onion, and a hint of garlic in a wok. Enhanced with the vibrant kick of aji amarillo paste, gluten-free soy sauce, and a splash of white vinegar, every bite delivers a rich, savory umami punch. Served alongside crispy golden French fries and fluffy white rice, this one-pan wonder is perfect for weeknight dinners or special occasions. With its quick prep time and fresh cilantro garnish, this dish is a gluten-free triumph that brings authentic Peruvian flair to your table.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Beef sirloin
• 3 tablespoons Olive oil
• 3 pieces Garlic cloves
• 1 large Red onion
• 3 medium Roma tomatoes
• 0.5 cup Fresh cilantro
• 4 tablespoons Gluten-free soy sauce
• 2 tablespoons Distilled white vinegar
• 2 teaspoons Aji amarillo paste
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 400 grams Frozen French fries
• 2 cups Cooked white rice

Directions

Step 1

Preheat the oven according to the instructions on the frozen French fries packaging and cook the fries until crispy and golden brown.

Step 2

While the fries are cooking, slice the beef sirloin into thin strips, approximately 1/2 inch wide. Season them with salt and black pepper.

Step 3

Mince the garlic cloves, slice the red onion into thick wedges, and cut the Roma tomatoes into wedges.

Step 4

Heat 2 tablespoons of olive oil in a large wok or skillet over high heat. Add the beef strips in batches to avoid overcrowding and stir-fry until browned but still tender, about 2-3 minutes per batch. Remove beef strips and set aside.

Step 5

In the same wok, add the remaining tablespoon of olive oil, then stir-fry the minced garlic until fragrant, about 30 seconds.

Step 6

Add the red onion and stir-fry until it begins to soften, around 3 minutes. Then add the tomatoes and continue stir-frying until they soften, approximately 2 more minutes.

Step 7

Return the beef to the wok, add the gluten-free soy sauce, distilled white vinegar, and aji amarillo paste. Stir well to mix all ingredients and allow the flavors to combine, cooking for another 2 minutes.

Step 8

Adjust seasoning with additional salt and pepper to taste, if necessary.

Step 9

Chop the fresh cilantro and add it to the wok, mixing it into the stir-fry.

Step 10

Serve the lomo saltado immediately, accompanied by the crispy fries and a serving of cooked white rice.

Nutrition Facts

Serving size	1728.2 grams (1728.2g)

Amount per serving	% Daily Value*
Calories	2807

Total Fat 140.20g	180%
Saturated Fat 40.20g	201%
Polyunsaturated Fat 10.20g
Cholesterol 447mg	149%
Sodium 8495mg	369%
Total Carbohydrate 223.20g	81%
Dietary Fiber 14.90g	53%
Total Sugars 13.00g
Protein 161.20g	322%

Vitamin D 0IU	0%
Calcium 281mg	22%
Iron 23mg	126%
Potassium 4830mg	103%

*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.

Source of Calories

Fat: 45.1%

Protein: 23.0%

Carbs: 31.9%