Lomo Saltado (Gluten-Free)

Ingredients

• 1.5 lbs Beef sirloin
• 1 large Red onion
• 2 medium Roma tomatoes
• 1 lb Frozen french fries
• 1/4 cup Tamari
• 2 tablespoons Red wine vinegar
• 1 tablespoon Aji Amarillo paste
• 3 cloves Garlic
• 3 tablespoons Vegetable oil
• 1/4 cup Cilantro
• 4 cups Cauliflower rice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Prepare the 1.5 lbs Beef sirloin by cutting it into 1/2-inch thick strips against the grain. Season these beef strips evenly with the 1/2 teaspoon Salt and 1/4 teaspoon Black pepper.
2. 2Preheat your oven to 400°F (200°C). Spread the 1 lb Frozen french fries in a single layer on a baking sheet and bake for 20-25 minutes, or until they are golden brown and crispy. While the fries bake, mince the 3 cloves Garlic, chop the 1/4 cup Cilantro, cut the 1 large Red onion into thick wedges, and cut the 2 medium Roma tomatoes into 1-inch wedges.
3. 3Heat 2 tablespoons of Vegetable oil in a 12-inch skillet or wok over high heat until it just begins to smoke, reaching about 400°F (200°C). Add the seasoned beef strips in a single layer, working in batches if necessary to avoid crowding the pan. Stir-fry for 3-4 minutes until the beef is browned on all sides and reaches an internal temperature of 135°F (57°C) for medium-rare. Remove the cooked beef from the skillet and set it aside on a plate.
4. 4Add the remaining 1 tablespoon of Vegetable oil to the same skillet and reduce the heat to medium-high, about 350°F (175°C). Add the cut 1 large Red onion and the minced 3 cloves Garlic. Stir-fry for 2-3 minutes until the onion begins to soften and the garlic becomes fragrant.
5. 5Add the cut 2 medium Roma tomatoes and the 1 tablespoon Aji Amarillo paste to the skillet. Cook, stirring constantly, for 2 minutes until the tomatoes just begin to soften.
6. 6Return the cooked beef to the skillet. Pour in the 1/4 cup Tamari and the 2 tablespoons Red wine vinegar. Stir all ingredients together and cook for 1 minute, allowing the sauce to thicken slightly.
7. 7Remove the skillet from the heat. Stir in the chopped 1/4 cup Cilantro and the cooked 1 lb Frozen french fries. Toss gently to combine all ingredients. Serve the Lomo Saltado immediately over the 4 cups Cauliflower rice.

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