Surprise you’re family with something different tonight. This Lomo Saltado is guaranteed to thrill tastebuds! – It was approved by my two main taste-tester and they tend to be brutally honest. 😉
A couple of weeks ago, I asked you if you wanted me to cook more Peruvian food and most of you said YES!. So here’s the recipe for the number 1 request: Lomo Saltado.
Have you had Lomo Saltado before? In case you haven’t, it’s one of the most popular dishes in Peru, besides Ceviche, Ají de Gallina, Papa a la Huancaina, Seco de Carne…oh boy! If we start talking about all the different types of Peruvian dishes we’ll be here forever.
Peruvian food is well-known all over the world and most people love it! – There are some strange peeps that don’t like it. Can you believe it? Hahaha No offense, but seriously?
Maybe I’m being biased because I was born and raised in Lima, Peru and one of the things I miss the most is the food. It’s so good!
The only thing is that Peruvian food can be heavy on starches – so watch out to Keto peeps!
Most dishes are served with white rice AND potatoes. That’s a lot of carbs. But hey! who am I to judge, I eat that way for 15 years and I loved every single bite. Plus they gotta make use of the over 4,000 varieties of native potatoes that grow on rich-Peruvian soils.
But since things have changed and now I follow and promote a nutrition low in carbs, I did my best to stay true to my recommendations and made some changes while trying to keep the authentic flavors.
Also, keep in mind that I don’t have access to all the ingredients so I made a couple of swaps.
Ready for the recipe?
Ok, but first let’s talk about a couple of ingredients:
- Coconut Aminos: The original Lomo Saltado recipe calls for soy sauce, but since I avoid soy at all cost, I’m using coconut aminos, which tastes very similar but without soy.
And if you’re wondering, why I say “hell to the no no no!” to soy, here’s why:
Abstract from my book “Healthy Gut Happy You” – Soy contains phytic acid, which blocks the absorption of nutrients, including magnesium, zinc, copper, calcium and iron. While phytic acid content in most grains and legumes can be greatly reduced by soaking or sprouting, this isn’t the case with soy. Instead, soy has to go through a long fermentation process in order to make it digestible. […] The majority of soy products on the market today are not fermented and between 90-95% of soy grown in the United States is genetically modified….”
- Ají Amarillo or Peruvian Yellow Chili Pepper: It’s a key ingredients for most Peruvian recipes. It’s used for hot sauces and in many other dishes. It’s a staple of Peruvian cuisine. Outside Peru, ají amarillo is much harder to find, but little by little it’s becoming more available, in particular at hispanic market. The original Lomo Saltado uses the whole chili pepper, but since I don’t have access to the actual chili, I’m using Yellow Chili Pepper paste, which I bought at Whole Foods. I gotta tell you, I did a little jump of excitement when I saw it on they’re shelves.
If you can’t find Ají amarillo, don’t let it stop you from making Lomo Saltado. In the past, I’ve used Habanero chili pepper – those tiny yellow peppers. – But be careful because their size doesn’t match their spiciness. Those tiny things are potent!
Alright, with all of the being said, here’s the Lomo Saltado recipe a lá Naked Flavors.
Peruvian Lomo Saltado
- 1 lb. grass-fed chuck roast
- 2 tsp Garlic powder
- 1 tsp Cumin
- Sea salt and pepper, to taste
- 3 TBSP Coconut aminos
- 1/2 TBSP Yellow Chilli pepper paste – adjust according to your preference
- 2 tomatoes, thickly sliced
- 1 red onion, thickly sliced
- 2 garlic cloves, minced
- 2 medium sweet potatoes
- 2 TBSP butter
- 2 TBSP Avocado oil
- 1/2 bunch cilantro
- Juice of 1/2 lemon
- Cut beef into thin strips – fajita style.
- In a bowl, season with sea salt, pepper, garlic powder, cumin, yellow pepper paste and coconut aminos. Set aside and let the meat absorb all the flavors.
- In the meantime, preheat the oven to 350 F. Peel and cut sweet potatoes into 1/4 inch sticks and place in a large bowl. Mix with 1 TBSP olive oil or coconut oil, sea salt and pepper. Lay sticks on a baking sheet covered with parchment paper and bake for 15 minutes or until fork-tender.
- Now let’s get back to the meat. Melt butter with 1 TBSP of avocado, olive or coconut oil over medium heat. (This will prevent the butter from burning.) Add meat and cook for 3 minutes.
- Remove meat from skillet and set aside.
- Add onions and cook for 3 minutes. Add minced garlic and tomatoes and cook for 3-5 more minutes.
- Return meat to the skillet, add an extra tbsp of coconut aminos, if necessary and squeeze in lemon juice. Adjust seasonings to your liking.
- Mix in chopped cilantro and serve over sweet potato wedges.
Let me know what you think in the comments section and if you end up making it at home make sure to tag me @nakedflavors . I loooove it when you cook my creations. – Here’s another peruvian recipe that I think you’ll also love.
If you have recipe requests or nutrition topics you’d like to use for my Health Tip Thursdays, drop them in the comments below. And stay in touch by joining my newsletter.
That’s all for today, my friend. Have a delicious day!