Lomo Saltado

Ingredients

• 500g beef sirloin, cut into thick strips
• 2 red onions, cut into thick wedges
• 3 tomatoes, cut into wedges
• 1 yellow chilli or 1 red chilli, sliced
• 3 garlic cloves, minced
• 3 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 500g potatoes, cut for chips
• Neutral oil, for frying
• Coriander leaves
• Cooked white rice, to serve

Before you cook

• Cut the beef into finger-thick strips and season it.
• Cut the onion and tomato into wedges of roughly the same size.
• Fry or bake the chips until crisp and keep them hot.

Steps

1. Get a wok or large frying pan as hot as it will go.
2. Sear the beef in two batches for about a minute a side, so it browns rather than stews, then set aside.
3. Add the onion wedges and stir-fry for 2 minutes so they soften but keep their shape.
4. Add the garlic and chilli for 30 seconds.
5. Return the beef, then add the soy sauce and vinegar and let them hiss and reduce.
6. Add the tomato wedges last and toss for a minute, just to warm them through.
7. Fold the hot chips through the pan at the very end.
8. Scatter with coriander and serve with rice on the side.