Lomo saltado (Beef stir-fry)

• fillet steak↗300g g

  cut into large cubes

• vegetable oil↗1 tbsp tbsp

  for frying

• large red onion↗½

  cut into thick wedges

• tomato↗1

  halved, deseeded and cut lengthways into eighths

• amarillo chilli or medium red chilli↗1

  deseeded and sliced lengthways

• Pisco (grape brandy) or vodka↗1 tbsp tbsp
• ají amarillo chilli paste↗2 tbsp tbsp

  or Basic chilli paste (see tips)

• coriandersmall handful

  leaves, finely chopped

• chunky chips

  to serve (optional)

• garlic cloves↗2

  chopped

• soy sauce↗75ml ml
• red wine vinegar↗1 tbsp tbsp
• Worcestershire sauce↗1 tsp tsp
• dried oregano↗½ tsp tsp
• ground cumin↗½ tsp tsp

Step-by-step instructions

1. 1

   Make the marinade by mixing all the ingredients together in a large bowl. Add the meat to the bowl and mix so that it is well covered. Cover with cling film and leave in the fridge for at least 2 hrs, overnight if you have time.

2. 2

   Drain the meat, reserving the marinade. Heat the oil in a wok over a high heat until just smoking, then add the meat – be careful, the oil might splutter. Cook as quickly as possible, tossing it until the meat is browned on all sides. Add the red onion and cook for 1 min. Add the tomato and chilli, then immediately spoon in the Pisco. Pour over the reserved marinade and chilli paste, stir well, turn off the heat and leave the meat to rest in the sauce for a couple of mins. Garnish with coriander and serve with chunky chips, if you like.