Steak and French Fry Stir-Fry

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Latin American Paleo Cooking Over 80 Traditional Recipes Made Grain and Gluten FreeLomo saltado is a fusion of Chinese and Peruvian cuisine, which arose as a result of indentured Chinese workers coming to Peru in the mid-1800s and introducing stir-frying and soy sauce to the region. The flavors and textures in this dish, with the quick-seared steak, spicy peppers and crispy fried potatoes, are sure to delight your senses and quickly turn this into a new household favorite. For a strictly Paleo version, use coconut aminos to replace the soy sauce, but note that using gluten-free tamari will result in a bolder flavor.

  • Yield: 2 Servings


  • 1 lb (455 g) russet potatoes (about 4 medium potatoes)
  • ½ cup (112 g) fat for frying (lard or duck fat recommended)
  • 2 tbsp (30 ml) melted fat to coat the fries
  • Fine Himalayan salt, to taste
  • 1 lb (455 g) trimmed sirloin steak, cut into slices ½” (1.3 cm) thick and about 2” (5 cm) long
  • 1 tbsp (15 ml) coconut aminos (or gluten-free tamari if you tolerate soy)
  • 2 large cloves garlic, minced
  • ½ tsp fine Himalayan salt
  • ½ tsp freshly ground black pepper
  • 4 tbsp (60 ml) avocado oil for frying (avocado is the only Paleo oil suitable for frying at such high temperatures)
  • 3 cloves garlic, peeled and minced
  • 1 red onion, thickly sliced
  • 2 ajíes amarillos (sold frozen or dried at some Latin American markets), or jalapeño or serrano peppers, stemmed and seeded and sliced thinly (if you prefer a nonspicy dish, substitute 1 yellow bell pepper)
  • 3 plum tomatoes, cut into wedges
  • 4 tbsp (60 ml) coconut aminos (or gluten-free tamari if you tolerate soy)
  • 1 tbsp (15 ml) coconut vinegar or white wine vinegar
  • ¼ cup (4 g) chopped fresh cilantro
How to Make It
  1. To prepare the potatoes, peel and cut them lengthwise into sticks ½ inch (1.3 cm) thick, then place the sticks in a large bowl. Cover with water and let sit for at least 20 minutes. Drain and pat dry. Soaking the potatoes like this before frying is the secret to french fries that are tender on the inside and crispy on the outside. If frying the potatoes, melt the fat in a large skillet over medium heat for 4 to 5 minutes. Working in batches if necessary, carefully drop the potato sticks into the fat and cook, turning once or twice during frying, until golden brown and crispy, 20 to 25 minutes. Drain on a paper towel–lined plate and season to taste with salt.
  2. If oven-roasting, preheat the oven to 450°F (230°C). Soak and drain as directed for frying, then coat with the melted fat and salt. Arrange the fries in a single layer on a rimmed baking sheet and bake for 25 to 35 minutes, flipping once halfway through for even cooking.
  3. To prepare the meat, combine the strips of steak and all the meat ingredients, except the avocado oil, in a bowl and toss well. In a large skillet or wok, heat the avocado oil over high heat for 2 to 3 minutes. Cook the meat in batches as necessary; do not overcrowd the meat in the pan. Rapidly stir-fry the meat for 3 to 5 minutes, until both sides are seared. Remove with a slotted spoon and set aside.
  4. To prepare the vegetables, using the same skillet, lower the heat to medium and add the garlic, stirring quickly for 10 to 20 seconds, then add the red onion, quickly stir-frying for 2 to 3 minutes. Add the ajíes amarillos and cook for 1 to 2 more minutes. Remove everything with a slotted spoon and set aside. Add the tomato wedges and cook, stirring frequently, for 2 to 3 minutes.
  5. Increase the heat back to high and return the reserved vegetables and meat to the pan. Stir in the coconut aminos and vinegar. Cook, stirring frequently, for 2 to 3 minutes. Turn off the heat and stir in the cilantro. Just before serving, add the potatoes, stirring to combine with the meat and juices. Serve immediately.

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