Lomo Saltado

A Peruvian-Chinese stir-fry of beef, tomato and red onion with soy and vinegar, served over chips and rice.

Ingredients

• 500 g beef sirloin, cut in strips
• 3 tbsp soy sauce
• 2 tbsp red wine vinegar
• 3 tbsp oil
• 1 red onion, cut in wedges
• 3 tomatoes, cut in wedges
• 2 garlic cloves, minced
• 1 tbsp aji amarillo paste (optional)
• 500 g chips, cooked
• 1 handful fresh coriander

Method

1. Toss the beef with half the soy sauce, a pinch of salt and pepper.
2. Heat the oil in a wok until smoking. Stir-fry the beef in two batches for 1 to 2 minutes until browned. Set aside.
3. Stir-fry the onion for 2 minutes, then add the garlic, aji amarillo and tomatoes for 1 minute.
4. Return the beef and add the remaining soy sauce and the vinegar. Toss for 30 seconds, fold in the chips and coriander, and serve with rice.