Lomo Saltado (Peruvian Beef Stir-Fry with Fries & Rice)

Ingredients

For 4 portions

• 🥩 500g beef steak (raw)
• 🥣 3 Tbsp soy sauce
• 🍶 2 Tbsp red wine vinegar
• 🧄 3 cloves garlic
• 🌿 0.5 Tsp cumin powder
• 🧅 1 large red onions
• 🍅 3 medium tomato
• 🌶️ 1 Tbsp chilli paste
• 🌿 15g fresh coriander
• 🥔 600g potato
• 🏺 100ml sunflower oil
• 🍚 300g white rice (dry)
• 🥤 450ml tap water
• 🧂 1 Tsp salt
• 🌿 0.5 Tsp black pepper

Method

1. Rice: rinse the rice, put it in a pan with the water and ½ tsp salt, boil, cover and cook on the lowest heat for 12 minutes. Rest, covered.
2. Fries: peel the potatoes and cut into 1 cm thick chips. Rinse, dry very well and fry in about 3 cm of the oil heated to 170 °C for 6–8 minutes until tender and pale. Lift out, raise the heat to 190 °C and fry again for 2–3 minutes until crisp and golden. Drain and salt. (Pour off all but 2 tablespoons of oil; about 60 ml in total is absorbed.)
3. Cut the steak (sirloin or rump) into finger-thick strips, toss with the crushed garlic, cumin, pepper and 1 tablespoon of the soy sauce. Cut the red onion into thick wedges and the tomatoes into wedges, removing the seeds.
4. Heat a wok or large frying pan until smoking. Add 1 tablespoon of the reserved oil and half the beef in one layer. Sear without moving for 1 minute, then toss for 30 seconds – it should still be pink inside. Lift out and repeat with the rest.
5. Add the last tablespoon of oil, the onion and the ají chilli paste and stir-fry over high heat for 1–2 minutes – the onion should stay crunchy. Add the tomatoes for 30 seconds.
6. Return the beef with its juices, then pour in the remaining soy sauce and the vinegar around the edge of the wok so it sizzles. Toss for 30 seconds until glossy, then fold in the fries and most of the chopped coriander.
7. Serve at once with a mound of rice, scattered with the remaining coriander.