Lomo saltado – Peruvian beef stir-fry with chips and rice

Ingredients for 4 portions

• 4 clovesGarlic, finely chopped
• 800 gPotato, floury
• 4 tbspRapeseed oil, for deep-frying
• 600 gBeef tenderloin, in strips
• 3 mlCumin
• to tasteSalt
• to tasteBlack pepper
• 2 tbspRapeseed oil, for stir-frying
• 2Red onions, in thick wedges
• 1Chili, yellow, deseeded, in strips
• 3Tomatoes, in wedges
• 1 tbspAjí amarillo paste (Peruvian yellow chilli paste)
• 3 tbspSoy sauce
• 2 tbspVinegar
• 15 gCoriander, chopped

On the side

• 250 gRice
• ≈ 450 mlWater
• 1 tbspRapeseed oil, for the rice

Method

1. Heat the oil in a saucepan and fry a quarter of the garlic for 1 minute. Add the rice, water and salt, bring to the boil, then turn the heat right down.
2. Cook the rice under a lid for 20 minutes, until the water has been absorbed.
3. Meanwhile, peel the potatoes and cut them into chips about 1 cm thick. Rinse in cold water and dry well.
4. Season the beef with the rest of the garlic, the cumin, salt and pepper.
5. Heat plenty of oil, about 5 cm deep, in a large saucepan and fry the chips in two batches for 7–8 minutes, until golden and crisp. Drain on kitchen paper and salt.
6. Heat a wok or large frying pan with two thirds of the oil until smoking. Sear the beef in two batches for 2 minutes and set aside.
7. Heat the rest of the oil and stir-fry the onion and chilli for 2 minutes; they should still have some crunch.
8. Return the beef and add the tomatoes and chilli paste. Pour the soy sauce and vinegar around the edge of the pan and stir-fry for 1 minute.
9. Take off the heat, toss in the coriander and chips and serve straight away with the rice.

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