Lomo Saltado (Gluten-Free)

Ingredients

• 1.5 lbs Beef sirloin
• 1 medium Red onion
• 2 medium Roma tomatoes
• 1 lb Gluten-free french fries
• 0.25 cup Tamari sauce
• 0.25 cup Soy Sauce
• 2 tablespoons Rice vinegar
• 1 tablespoon Aji Amarillo paste
• 2 tablespoons Vegetable oil
• 0.25 cup Cilantro
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1Cut the 1.5 lbs beef sirloin into 1-inch cubes and season with the 0.5 teaspoon salt and 0.25 teaspoon black pepper.
2. 2Heat the 2 tablespoons vegetable oil in a 12-inch skillet over high heat until it shimmers, about 450°F (232°C). Add the seasoned beef and stir-fry until it is browned on all sides, about 3 to 4 minutes. Remove the beef from the skillet and set it aside on a plate.
3. 3Add the 1 medium red onion, cut into wedges, and the 2 medium Roma tomatoes, cut into wedges, to the same skillet. Stir-fry over high heat until they are slightly softened, about 3 minutes.
4. 4Pour the 0.25 cup tamari sauce and the 0.25 cup soy sauce into the skillet. Add the 2 tablespoons rice vinegar and the 1 tablespoon Aji Amarillo paste. Stir everything together and bring the sauce to a simmer, about 2 minutes.
5. 5Return the browned beef to the skillet. Add the 1 lb gluten-free french fries and the 0.25 cup cilantro, chopped. Stir everything together to coat with the sauce.
6. 6Continue to stir-fry for another 2 to 3 minutes, until the french fries are heated through and the sauce has thickened slightly. The beef should reach an internal temperature of 145°F (63°C) if you check it.
7. 7Serve the Lomo Saltado immediately.

Substitutions

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