Paleo Lomo Saltado

Experience the bold, Peruvian-inspired flavors of Paleo Lomo Saltado, a healthier, grain-free twist on a classic dish. This vibrant recipe combines tender strips of grass-fed beef sirloin, marinated with coconut aminos and red wine vinegar, with the smoky heat of jalapeño, juicy tomatoes, and caramelized red onion. The dish is brought to life with a nourishing side of crispy oven-baked sweet potato fries, making it the perfect paleo-friendly comfort food. Everything is cooked in avocado oil to enhance the richness while keeping it wholesome. Garnished with fresh cilantro for a fragrant finish, Paleo Lomo Saltado is a quick and flavorful skillet meal ideal for weeknight dinners. It's naturally gluten-free, dairy-free, and bursting with savory goodness your entire family will love.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound grass-fed beef sirloin
• 0.25 cup coconut aminos
• 2 tablespoons red wine vinegar
• 3 tablespoons avocado oil
• 1 large red onion
• 2 medium tomato
• 1 large sweet potato
• 0.25 cup fresh cilantro
• 3 cloves garlic
• 1 jalapeño
• 0 to taste pepper
• 0 to taste salt

Directions

Step 1

Begin by peeling and cutting the sweet potato into thin fries. Preheat your oven to 425°F (220°C).

Step 2

Toss the sweet potato fries with 1 tablespoon of avocado oil, salt, and pepper. Place them on a baking sheet in a single layer.

Step 3

Bake the sweet potato fries in the preheated oven for about 20-25 minutes until they are golden and crispy, flipping them halfway through.

Step 4

While the fries are baking, slice the beef sirloin into thin strips. Place the strips in a bowl and add 2 tablespoons of coconut aminos and 1 tablespoon of red wine vinegar. Set aside to marinate while you prepare the other ingredients.

Step 5

Slice the red onion into thick wedges, cut the tomatoes into wedges, and mince the garlic cloves.

Step 6

In a large skillet, heat 2 tablespoons of avocado oil over medium-high heat. Add the marinated beef strips, cooking them until brown, about 4-5 minutes. Remove the beef from the skillet and set aside.

Step 7

In the same skillet, add the red onions and sauté them for about 3 minutes until they begin to soften.

Step 8

Add the minced garlic and sliced jalapeño, cooking for another minute until the garlic is fragrant.

Step 9

Return the beef to the skillet, then add the sliced tomatoes, remaining 2 tablespoons of coconut aminos, and 1 tablespoon of red wine vinegar. Stir everything to combine and cook for another 2-3 minutes to heat through.

Step 10

Season the stir-fry with additional salt and pepper to taste.

Step 11

Turn off the heat, then stir in the fresh cilantro.

Step 12

Serve the stir-fry hot with the crispy sweet potato fries on the side.

Nutrition Facts

Serving size	(1323.0g)

Amount per serving	% Daily Value*
Calories	1706.6

Total Fat 104.0g	0%
Saturated Fat 30.5g	0%
Polyunsaturated Fat 2.4g
Cholesterol 322.9mg	0%
Sodium 4035.8mg	0%
Total Carbohydrate 75.9g	0%
Dietary Fiber 13.6g	0%
Total Sugars 39.2g
Protein 112.8g	0%

Vitamin D 31.8IU	0%
Calcium 191.3mg	0%
Iron 14.7mg	0%
Potassium 2977.4mg	0%

*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: 55.4%

Protein: 26.7%

Carbs: 18.0%