Have you ever tried Peruvian food? It’s a first for me over here. But when I started posting recipes and pictures on my instagram of Red Thai Curry, Moo Shu Pork, Carne Mechada and Coq Au Vin, some lovely human told me I needed to make Lomo Saltado. After some quick research, I began to see that Peruvian food will most likely become a staple in my own house. These meals are full of flavor with simple ingredients that you can find anywhere. But since I like to put my own spin on anything I make, I used flank steak instead of sirloin because I love flank steak and it was on sale, then I added peppers and used easypeasylemonsqueezy cauliflower rice instead of real rice. Boom. PaleOMG style. This meal reminds me of my Slow Cooker Carne Asada Loaded Fries recipe…which you should also try. Make both, then eat them side by side, and be the happiest person alive. Just do it.
Ok, it’s finally official. I don’t travel again until until January. No more airports, no more disgusting people, no more people coughing with their mouth open, no more airport food or stale coffee, no more paying for extra gas and parking to go to our airport that’s SO FAR, no more feeling like you smell like people’s morning farts when you have a flight at 6am, and no more kids kicking the back of my seat.
Speaking of kids, have you seen the new show Master of None created by Aziz Ansari on Netflix? Say yes or you’ll have absolutely no idea what I’m talking about. Ok, quick run down. The first episode is all about how parenthood can look so great sometimes then reality sets in and it’s a miserable hell hole. In a way, you want to stop watching the reality and live in your bubble of believing your life would never be like that. That your children would be well behaved, wouldn’t cry and your relationship with your spouse would be forever wonderful. But then you talk to every single one of your friends and find out it’s always the same: Having a kid and being married is hard and really awful sometimes, but it’s SO worth it. That’s all people say. “It’s SO worth it.” I wish I had $1 for every time someone said that to me because I would truly have $200 and who doesn’t want $200?? But the thing is, none of those friends have a 40 year old son living at home, in the basement, playing video games while still being a virgin. Is it worth it then? Riddle me that.
I go back and forth about having kids. Obviously. Mostly because I strongly dislike them. But also because I feel way too young to have children. My mom had me when she was 38 so that was always normal to me and me being only 27 and getting married this early on in life makes me feel like I have a milli years to decide that I want to ruin my life. I just wish my friends would stop telling the truth about raising children. Why can’t they just lie?
On a non children note, have you signed up for my All-Clad Chef Pan giveaway? Only 4 days left!
Lomo Saltado
- Yield: 3-4 1x
Ingredients
For the fries
- 2 white sweet potatoes, peeled and cut into fry sizes
- 2–3 tablespoons ghee
- pinch of salt
For the stir fry
- 2–3 tablespoons ghee
- 1 pound flank steak, thinly sliced
- pinch of salt
- pinch of garlic powder
- 1 small red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 3 tablespoons coconut aminos
- 3 tablespoons red wine vinegar
- 1/4 cup chicken or beef broth
- salt and pepper, to taste
- 1 teaspoon cumin
- 1 large plum tomato, sliced
- salt and pepper, to taste
For the Green Peruvian Sauce (Green Aji Sauce)
- 1 whole jalapeño (seeds removed for less spice)
- 1 cup of packed cilantro, roughly chopped
- 2 green onions, roughly chopped
- ½ cup Primal Kitchen Foods Mayo or homemade
- 1 tablespoon lemon juice
- ¼ teaspoon fine sea salt
- *1 batch of cauliflower rice
- extra cilantro, to garnish
Instructions
- *Make cauliflower rice, if making.*
- Preheat oven to 375 degrees F. Line baking sheet with parchment paper. Toss fry-size cut sweet potatoes in ghee and sprinkle with a bit of salt. Place on baking sheet in one even layer. Bake for 20 minutes then toss to cook on other side for 10 more minutes.
- While sweet potatoes bake, place a large cast iron skillet over medium heat. Pat flank steak dry and sprinkle salt and garlic powder over meat liberally. Add ghee to pan then once hot, cook meat in pan for 2-3 minutes per side, being sure you don’t overcrowd the pan. You may want to do this in two batches. once meat cooks on both sides, remove and set aside.
- Add the onions to the hot pan and cook for about 8 minutes until onions begin to caramelize. Then add peppers, toss and cook for 3 more minutes.
- Finally, add coconut aminos, red wine vinegar, broth, cumin and a bit of salt and pepper. Mix then let reduce for about 8-10 minutes, until the sauce thickens and reduces by 1/3. Once sauce has reduced, add sliced tomato, toss and cook for 1 more minutes.
- Lastly, make aji sauce: place all ingredients in a blender and blend until smooth.
- To finish the dish, add steak and sweet potato fries to sauté pan and toss. Let warm through for about 2-3 minutes before serving.
- Eat dish with cauliflower rice, stir fry and top it all off with aji sauce and extra cilantro!
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Try Food From Around The World with Juli Bauer’s Paleo Cookbook
Moo Shu Pork (Pork in Hoisin Sauce) on page 130
Carne Mechada (Stewed Beef) on page 122
Lechon Asado (Slow Cooker Cuban Mojo Pork) on page 138
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Don’t Forget PaleOMG Has More Recipes for You Too!
Crockpot Carne Asada Loaded Fries
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To phyllis- one teenage daughter has the cilantro=soap thing and I substitute basil. She loves it. I’ve been making this recipe with chicken for about a year, other teenage daughter is gluten free/vegan- recipe is very adaptable.
If you ever find yourself in San Francisco, you simply MUST go to Limon Rotisserie- best Peruvian in the bay!
Where is this located?
This is awesome! I never heard of peruvian stir fries! I have to try this sometime with seafood!
Julie, just wanted to say thank you for this great recipe. We had it tonight for dinner and we both loved it! I can’t wait for my leftovers for lunch tomorrow!
Hello,
I found your website a few days ago and have already tried some recipes which have been delicious, although I didn’t follow them precisely e.g. I didn’t have sweet potato so I didn’t include it when I made lomo saltado. I have decided to start a blog (double inspiration there I guess!) and some of it is about food as friends have been asking me where I find recipes. In the blog I have directed them to your site for this recipe and other inspirations. I am not a total paleo junkie but I like a lot of paleo recipes. I hope that’s alright, sharing your recipes. I am very new to the blog thing and don’t want to step on anybody’s toes.
Looking forward to trying out more recipes, and working out the differences between American and English ingredients!
I love it when I can bust out a meal in a little over an hour and it tastes like this. All of the flavors came together perfectly, and my 6 year old daughter gave the sauce “10 thumbs up.” Thanks for yet another excellent recipe.
Here it is. (The lie that’s not really a lie!) I disliked children—until I had my own! I think you are wise to NOT be in a hurry. You have plenty of time. I had my first when I was 26, and my last at 34 (and two in-between) and frankly, I was a lot nicer to my younger children. I was calmer. I worried less about stupid things that I couldn’t change. I was more comfortable in my own skin. Oh…. My hubby is Peruvian, so I’m very thankful for your paleo-version of this AND your Ají de Gallina. Muchas Gracias!
JULI!!! This recipe is da bomb girrrrl! I was just telling my husband I don’t think I’ve ever had a bad recipe from your website. This is a new favorite! Thanks for keeping our dinners from being boring!
We made this last night and it was SO ????????DAMN ???????? GOOD! The green Aji Sauce is everything! This will def be in our rotation from now on…thanks Juli!
yayyyyyy!! thanks for the reminder of this recipe, i definitely want to make it again!!
I know this recipe is older but I just FINALLY got around to making it, and wish I hadn’t waited so long! This was so dang good, even though I slightly burned my sweet potatoes. 🙂 Absolutely going on my “make again” list!
so glad you liked it, ashley!!