jalapenos, cilantro, and lime finishes the dish, officially turning Lomo Saltado into a stir-fry like no other.
Lomo Saltado isn’t Lomo Saltado without the French fries. There’s just no way around it. For this recipe, the potatoes are fried in tallow, cooled, and then reheated before serving for the sake of the resistant starch. If you’re going to eat French fries, the ones here are probably your best bet. Eat them occasionally, in moderation, and enjoy every crispy, salty bite.
If you don’t want to splurge on French fries (or maybe you do, but you just don’t want to deal with frying them) then you can skip the fries and still enjoy this meal. It won’t be Lomo Saltado, but it will be a delicious stir-fry with a creamy, spicy sauce you’re gonna love.
Servings: 4
Time in the Kitchen: 1.5 hours, plus 3 hours to soak potatoes in water before frying
Ingredients
- 3 russet potatoes, peeled and cut into ½-inch/13 mm thick French fries*
- Beef tallow, for frying
- 1 head cauliflower, made into cauliflower rice
- 3 tablespoon avocado oil, extra virgin olive oil or coconut oil (45 ml)
- 1 to 1 ½ pounds sirloin steak, cut into thin slices and seasoned with salt (450 to 680 g)
- 1 red onion, cut into medium slices
- 2 cloves garlic, finely chopped
- 2 plum tomatoes, cut into wedges
- 1 hot pepper, (jalapeno or other type) sliced
- 2 tablespoons tamari, soy sauce or coconut aminos (30 ml)
- 2 tablespoons red wine vinegar (30 ml)
Cilantro Mayo
- 1 to 2 jalapenos, chopped
- 1 cup loosely packed cilantro leaves (some small stems are okay too) (240 ml)
- 1 clove garlic, finely chopped
- 1 teaspoon lime juice, plus more to taste (5 ml)
- ½ cup PRIMAL KITCHEN® Mayo (100 g)
Instructions
Lomo Saltado has several different parts that come together into one dish.
This is the game plan:
1. Cut potatoes and soak in water at least 3 hours, or overnight
2. Fry French fries
2. Make cauliflower rice
3. Make Cilantro Mayo
4. Stir fry the beef, onions, and tomatoes
5. Combine everything!
*To cut French fries, slice the potato lengthwise into 4 or 5 pieces. Lay the pieces flat and cut into sticks.
Put the raw French fries in a bowl and cover with water. Store in the refrigerator for at least 3 hours or overnight (soaking the potatoes in water helps make crispier French fries). Drain the fries. Blot dry with a dish towel or paper towel (wet fries put into hot oil will splatter a lot)
Slowly heat tallow in a heavy, deep pot. You should end up with at least 2 inches of melted tallow. When the temperature of the tallow reaches 300º F, add the French fries. Don’t overcrowd the pot; keep fries in a single layer while frying. Cook until the fries are soft and easily pierced with a knife, about 5 minutes (the fries will not be very brown at this point) Remove the fries with tongs or a slotted spoon and set on paper towels to blot excess fat.
Heat tallow up to around 400º F. This final time in the fryer is to brown the fries.
When the fries are golden and crispy around the edges, remove from the tallow. Sprinkle with salt. Set aside.
Make the cauliflower rice. Set aside.
Make the cilantro mayo. Combine jalapenos, cilantro, garlic, and lime juice in a food processor. Scrape down sides and process until ingredients are finely chopped. Add PRIMAL KITCHEN® Mayo, and blend until all ingredients are smoothly combined. Set aside.
Preheat oven to 350º F. Spread the fries out on a sheet pan and reheat in the oven while you make the stir-fry.
Heat a wok or wide cast iron skillet over high heat. Add 2 tablespoons oil. When the oil is hot, add the meat in small batches, cooking each batch 2 to 3 minutes before removing from the pan. Set meat aside.
Add remaining tablespoon of oil. Add onion. Cook 1 to 2 minutes.
Add garlic, tomato and hot pepper. Cook 1 minute.
Add meat back to the skillet.
Add soy sauce and vinegar. Cook 1 to 2 minutes until most of the liquid is gone.
Serve over cauliflower rice with French fries on the side. Drizzle cilantro mayo over the top.
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