Gluten-free lomo saltado is a Peruvian stir-fry that I keep making again and again—it’s that good.
This post may contain affiliate links. Please see my disclosure page for more information. Thanks!
About This Lomo Saltado Recipe
This recipe is inspired by travel and the foods we fell in love with during a six-month trip around the world. Lomo saltado is a Peruvian stir-fry that became a regular at home after tasting it in Peru. It’s a hearty, fast meal that blends tender beef, fresh vegetables, and crispy fries with a tangy soy-vinegar sauce.
Traditionally made with sirloin, onions, tomatoes and french fries, lomo saltado combines bold flavors and simple technique to deliver a satisfying weeknight dinner. Use gluten-free soy sauce to keep this version safe for those avoiding gluten.
A friend shared photos of her dad making lomo saltado and I was intrigued—so I recreated it at home. It quickly became one of our favorite easy dinners.
Ingredients For Gluten-Free Lomo Saltado
– Beef sirloin: sirloin tips or a sirloin steak cut into bite-sized pieces.
– Tomato: 1 red tomato, sliced.
– Red onion: 1 red onion, thinly sliced.
– Garlic: 2 cloves, minced.
– Frozen french fries: choose a gluten-free brand and bake until hot and crispy.
– Gluten-free soy sauce: brands like La Choy or San-J are usually labeled gluten-free.
– Red wine vinegar: adds brightness and balances the soy sauce.
– Cilantro: chopped, for garnish.
How To Make Gluten-Free Lomo Saltado
This dish comes together quickly. Start by browning the beef in a hot pan, then remove it and cook the onions until softened. Add the tomatoes and garlic and cook briefly so tomatoes soften but don’t turn to mush. Return the beef to the pan, add the soy sauce and red wine vinegar, toss to coat, then fold in hot french fries. The whole process typically takes under 30 minutes, making it ideal for busy weeknights.
How to Serve Lomo Saltado
Lomo saltado is lovely served with cilantro-lime rice and sliced avocado for a complete meal. The contrast of tender beef, bright tomato and onion, crispy fries and fresh cilantro makes it comfort food in a bowl. A squeeze of lime over the top adds extra brightness.
How To Store Lomo Saltado
This dish is best eaten the day it’s made because the fries will lose their crispness when refrigerated. If you must store leftovers, reheat briefly in a hot skillet to try to restore some texture; reheating in the microwave will make the fries soggy. Fresh is best.
Looking for more gluten-free dinner recipes?
Try the pad thai I learned to make in Thailand with a homemade sauce, a creamy gluten-free potato leek soup, or a hearty veggie chili that requires minimal prep. For something simple and flavorful, chicken piccata over rice or pasta is a great option. Check the recipe index for over 100 gluten-free recipes on the blog.
If you love this recipe, please leave a comment! Thank you so much!
Gluten-Free Lomo Saltado Recipe
Gluten-Free Lomo Saltado
4 servings
10 minutes
25 minutes
35 minutes
Recipe adapted from Tasty
Ingredients
- 1 tablespoon vegetable oil
- 1 lb sirloin steak, cut into strips or small pieces
- Salt & pepper, to taste
- ½ red onion, sliced thin
- 1 medium tomato, sliced
- 2 large cloves garlic, minced
- 2 tablespoon gluten-free soy sauce
- 1 tablespoon red wine vinegar
- 1 lb french fries, hot
- 1 lb white rice, cooked
- Freshly chopped cilantro, for garnish
Instructions
Heat vegetable oil in a large pan over high heat. Add the steak, season with salt and pepper, and cook until browned, about 6–7 minutes. Using tongs, remove the steak to a plate but leave any browned bits in the pan. Start cooking the french fries in the oven while the steak cooks so everything finishes around the same time.
Add the sliced red onion to the pan and cook about 5 minutes until softened and lightly browned. Reduce the heat slightly, then add the sliced tomato and minced garlic, taking care not to burn the garlic. Cook another 5–7 minutes until the tomatoes are softened but still hold their shape.
Whisk the soy sauce and red wine vinegar together in a small bowl. Return the steak to the pan and pour in the sauce, tossing for 1–2 minutes to coat everything evenly. Add the hot, crispy french fries, turn off the heat, and gently combine. Garnish with chopped cilantro and serve with rice, sliced avocado, plantains, or lime wedges.
Notes
Lomo saltado is best enjoyed fresh because the fries lose their crispness after refrigeration. If you refrigerate leftovers, briefly reheat in a skillet to restore some texture.
Soy sauce: To keep this gluten-free, use a certified gluten-free soy sauce such as San-J, La Choy, or Bragg’s.
Rice: The cilantro-lime rice pairs beautifully with this dish and is easy to prepare.
Nutrition Information
Yield 4
Serving Size 1
Amount Per Serving
Calories 825Total Fat 37gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 23gCholesterol 104mgSodium 819mgCarbohydrates 82gFiber 5gSugar 2gProtein 39g
The nutrition information is provided as a courtesy and may vary based on ingredients and preparation. Use your preferred nutrition calculator for exact values.
Do you like stir-fry?
Have you ever had lomo saltado?
Let me know in the comments below!