Authentic Paleo Peruvian Lomo Saltado (Beef Stir-Fry)

Ingredients

For the Seared Grass-Fed Beef:

• 1.5 lbs 100% grass-fed top sirloin, tenderloin, or flank steak, sliced against the grain into 0.5x2-inch strips
• 1 tbsp organic coconut aminos (for quick 5-min marinade)
• 1 tsp ground cumin and 1 tsp smoked Spanish paprika
• 1.5 tsp coarse Celtic sea salt and 1 tsp cracked black pepper
• 3 tbsp unrefined avocado oil or beef tallow (for smoking-hot stir-frying)

For the Peruvian Chifa Vegetables & Wok Sauce:

• 1 large red onion, cut into thick 0.75-inch wedges
• 3 firm ripe Roma tomatoes, cut into thick wedges (seeds removed)
• 4 cloves garlic, thinly sliced
• 1 tbsp fresh ginger root, finely minced
• 1.5 tbsp ají amarillo chili paste (or 1 sliced yellow chili / jalapeño)
• 0.33 cup organic coconut aminos
• 2 tbsp raw unfiltered red wine vinegar or apple cider vinegar
• 0.25 cup rich organic beef bone broth
• 0.5 cup fresh cilantro leaves, roughly chopped
• 2 scallions, sliced into 1-inch batons

For Serving:

• Crispy oven-baked or air-fried sweet potato fries
• Steamed cauliflower rice (optional) & fresh lime wedges

Step-by-Step Instructions

1. Marinate Beef Strips: Place sliced beef in a bowl. Toss with 1 tbsp coconut aminos, ground cumin, smoked paprika, coarse sea salt, and black pepper. Let rest at room temperature for 5 to 10 minutes.
2. Bake Sweet Potato Fries: (Prep ahead): Toss hand-cut sweet potato batons in 1.5 tbsp avocado oil and sea salt. Air fry at 400°F for 15 minutes (or bake at 425°F for 25 minutes) until golden and crispy. Keep warm.
3. Smoking-Hot Wok Sear (Wok Hei Invariant): Heat a large 14-inch flat-bottomed cast-iron wok or heavy 12-inch skillet over HIGH heat until lightly smoking. Add 2 tbsp avocado oil. Add marinated beef strips in a single layer (cook in 2 batches). Sear undisturbed for 90 seconds to develop a deep charred crust, flip and cook for 60 seconds. Transfer seared beef immediately to a clean plate (beef should remain tender medium-rare).
4. Flash-Sauté Red Onions: Add remaining 1 tbsp avocado oil to the smoking wok. Add the thick red onion wedges. Stir-fry vigorously over high heat for 90 seconds until blistered around edges but still crisp-tender in the center.
5. Add Aromatics & Tomatoes: Add sliced garlic, minced ginger, and ají amarillo paste; toss for 30 seconds until fragrant. Add Roma tomato wedges and scallion batons; toss for 60 seconds just until warmed through without breaking down.
6. Deglaze & Glaze: Pour in coconut aminos, red wine vinegar, and beef bone broth. The liquid will sizzle furiously and reduce into a glossy, rich sauce in 30 seconds.
7. Toss with Beef & Fries: Return the seared beef strips and all resting juices back into the wok. Fold in the fresh chopped cilantro. (Optionally toss in half of the crispy sweet potato fries directly into the wok, or serve the saucy beef piled over the fries on platters).
8. Serve: Plate immediately while piping hot with extra crispy sweet potato fries, steamed cauliflower rice, and fresh lime wedges!

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Ají amarillo peppers supply concentrated capsaicin and Vitamin C that stimulate digestive gastric secretions and metabolic rate. High-heat flash-frying preserves the quercetin bioflavonoids in red onion wedges and lycopene in Roma tomatoes while preventing advanced lipid breakdown.

Frequently Asked Questions