Lomo Saltado

Shopping list

• 600 g beef sirloin — cut into thick strips

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• 3 tbsp soy sauce

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• 2 tbsp red wine vinegar

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• 3 clove garlic cloves — minced

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• 0.5 tsp ground cumin

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• 1 piece red onion — cut into thick wedges

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• 3 piece ripe tomatoes — cut into wedges

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• 20 g fresh coriander — roughly chopped

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• 4 tbsp vegetable oil

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• 300 g frozen thick-cut chips — or freshly fried

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• 1 tsp salt

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• 0.5 tsp black pepper — freshly ground

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Step by step

1. 1

   In a bowl, combine the beef strips with 2 tablespoons of soy sauce, 1 tablespoon of red wine vinegar, the minced garlic, cumin, salt, and black pepper. Toss well and marinate for at least 15 minutes at room temperature.

2. 2

   Cook the chips according to packet instructions (or deep-fry fresh chips) until golden and crisp. Keep warm.

3. 3

   Heat 2 tablespoons of vegetable oil in a large wok or heavy frying pan over high heat until smoking.

4. 4

   Add the marinated beef in a single layer. Sear without stirring for 1– 2 minutes, then toss and cook for another 2 minutes until browned but still medium-rare. Remove and set aside.

5. 5

   Add the remaining 2 tablespoons of oil to the wok. Toss in the red onion wedges and stir-fry over high heat for 2 minutes until slightly charred but still crunchy.

6. 6

   Add the tomato wedges and stir-fry for 1 minute until just softened.

7. 7

   Return the beef to the wok along with any resting juices. Add the remaining tablespoon of soy sauce and tablespoon of red wine vinegar. Toss everything together vigorously for 30 seconds.

8. 8

   Add the hot chips and half the coriander. Toss briefly to combine, taking care not to break up the chips too much.

9. 9

   Serve immediately, garnished with the remaining coriander, alongside steamed white rice or on its own.