Gluten-Free Lomo Saltado

Celiac.com 11/09/2024 - Lomo Saltado is a beloved Peruvian dish that beautifully fuses traditional Peruvian ingredients with Chinese cooking techniques, reflecting the country's rich history of cultural blending. The dish was born from the influence of Chinese immigrants who arrived in Peru in the late 19th century, bringing with them the stir-fry technique and ingredients like soy sauce. Lomo Saltado features tender beef strips, onions, tomatoes, and crispy potatoes, all stir-fried together and served with rice—a perfect example of Peru's "Chifa" cuisine, which marries Asian flavors with Andean ingredients.

This gluten-free version of Lomo Saltado stays true to its origins while using gluten-free soy sauce to ensure it's safe for those with celiac disease or gluten intolerance. The combination of savory, tangy, and slightly sweet flavors, along with the textural contrast between tender beef, juicy tomatoes, and crispy potatoes, makes this dish a satisfying and hearty meal that anyone can enjoy.

Gluten-Free Lomo Saltado Recipe:

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Ingredients:

• 1 lb beef sirloin, sliced into strips
• 2 medium tomatoes, quartered
• 1 large red onion, thickly sliced
• 2 cloves garlic, minced
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon red wine vinegar
• 1 tablespoon gluten-free Worcestershire sauce
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 4 medium potatoes, peeled and cut into fries
• 1 tablespoon fresh cilantro, chopped (optional)
• Salt and pepper to taste
• 2 tablespoons vegetable oil (for frying and sautéing)
• Cooked white rice (for serving)

Instructions:

Prepare the Potatoes:

Heat oil in a large pan and fry the cut potatoes until golden and crispy. Drain on paper towels and season with salt. Alternatively, you can bake the fries in the oven at 425°F (220°C) for 25–30 minutes, turning halfway through.

Cook the Beef:

In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the beef strips in batches and stir-fry until browned and cooked through. Set the beef aside.

Sauté the Vegetables:

In the same pan, add a little more oil if needed and sauté the onions and garlic for about 2–3 minutes until softened but still slightly crisp. Add the tomatoes and cook for another 1–2 minutes.

Combine and Season:

Return the beef to the pan with the vegetables. Add the gluten-free soy sauce, Worcestershire sauce, red wine vinegar, cumin, and smoked paprika. Toss everything together and cook for 1–2 minutes to allow the flavors to meld. Adjust salt and pepper to taste.

Serve:

Serve the beef and vegetable mixture over cooked white rice, topped with the crispy fries. Garnish with fresh cilantro, if desired.

Tips:

For extra flavor, marinate the beef for 30 minutes in a mix of soy sauce, vinegar, cumin, and garlic before cooking.

Add chili peppers for some heat, or drizzle with lime juice before serving for a zesty finish.