Peruvian Lomo Saltado

A sizzling Peruvian stir-fry of beef, onion, and tomato tossed with crisp potatoes and served over rice.

• 1 lb sirloin steak, sliced into strips
• 1 red onion, cut into wedges
• 2 tomatoes, cut into wedges
• 2 large potatoes, cut into fries
• 3 tbsp soy sauce
• 2 tbsp red wine vinegar
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 1 aji amarillo or chili, sliced
• 4 cups cooked white rice, to serve

Method

1. Fry the potato strips until golden and crisp, then drain and set aside.
2. Heat oil in a wok over high heat and sear the beef strips in batches until browned. Remove.
3. Add the onion, garlic, and chili and stir-fry 1 minute, then add the tomato wedges.
4. Return the beef, pour in soy sauce and vinegar, and toss 1 minute until sizzling.
5. Fold in the fries and serve immediately over white rice.