Lomo saltado: Peruvian beef and chip stir-fry

Name: Lomo saltado: Peruvian beef and chip stir-fry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 600 g Oven chips; 500 g Beef stir-fry strips; 3 g Ground cumin; 1 g Black pepper; 3 g Salt; 30 ml Vegetable oil; 2 Red onions, cut into thick wedges; 0.2 Garlic, crushed; 1 Fresh chillies, deseeded and sliced; 3 Tomatoes, cut into wedges; 45 ml Soy sauce; 20 ml Red wine vinegar; 15 g Fresh coriander, roughly chopped; 300 g Basmati rice

Peru's much-loved mash-up of Chinese wok cooking and local flavour: sizzling beef, onions and tomatoes in a tangy soy sauce, tossed with chips and served with rice. Chips and rice on one plate is the whole point.

Ingredients

600 g Oven chips
500 g Beef stir-fry strips
3 g Ground cumin
1 g Black pepper
3 g Salt
30 ml Vegetable oil
2 Red onions, cut into thick wedges
0.2 Garlic, crushed
1 Fresh chillies, deseeded and sliced
3 Tomatoes, cut into wedges
45 ml Soy sauce
20 ml Red wine vinegar
15 g Fresh coriander, roughly chopped
300 g Basmati rice

Method

Cook the oven chips according to the packet until really crisp; you want them sturdy enough to toss with the sauce.
Meanwhile, boil the rice in salted water, drain and keep warm with a lid on.
Toss the beef with the cumin, pepper and a pinch of salt.
Get a wok or large frying pan smoking hot with half the oil. Sear the beef in two batches so it browns rather than stews, about 2 minutes a batch, then tip onto a plate.
Add the rest of the oil and the onion wedges and stir-fry for 2 minutes so they soften but keep some bite. Add the garlic and chilli for 30 seconds, then the tomatoes for 1 minute. Pour in the soy and vinegar, return the beef and its juices and let it bubble for a minute.
Take off the heat, toss in the hot chips and most of the coriander, and serve straight away with the rice and the last of the coriander.