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Lomo Saltado
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Lomo Saltado

Total Time 1 hour
Servings 2

Ingredients

  • 8 oz. beef rib eye or tenderloin sliced into thin strips
  • 1/2 half red onion julienned
  • 1/2 red pepper. julienned
  • 1/2 yellow pepper julienned
  • 1 garlic clove finely minced
  • 1 teaspoon fresh ginger finely minced
  • 1 plum tomato cut into wedges
  • 1/4 cup chicken stock
  • 2 tablespoons coconut amnios
  • 1 tablespoon red wine vinegar
  • 1 1/2 teaspoons fish sauce
  • 1/4 cup chives julienned
  • 1 tablespoon fresh cilantro
  • 2 tablespoons coconut oil
  • Riced cauliflower for serving

For the Oven Fries

  • 2 russet potatoes cut into logs
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon balck pepper
  • 1/2 teaspoon sea salt

Instructions

For the Oven Fries

  • Preheat oven to 400°F
  • Mix the olive oil, salt, pepper, and garlic powder. Add the potatoes and toss until well coated.
  • Spread the potatoes on a parchment-lined baking sheet. Bake for 40-45 minutes, flipping them over about halfway through, until tender and golden brown.

For the Stir-Fry

  • Heat the coconut oil in a large wok or sauté pan over high heat.
  • Add the beef. Cook for 2-3 minutes until seared on all sides.
  • Add the onions and peppers. Cook for 2-3 minutes until tender.
  • Add the minced garlic and ginger and stir until fragrant, 30 seconds.
  • Add the fish sauce, coconut aminos, red wine vinegar, chicken stock, and cilantro. Cook for a minute until heated through.
  • Finally add the tomatoes and chives and remove the pan from heat.
  • Serve with the oven fries and riced cauliflower. Enjoy!

Notes

Adapted from Marcelo Batata Cooking Class