Lomo Saltado (Peruvian Beef Stir Fry)

Serves 4


2 large Desiree potato, peeled, sliced into 1cm chips

4 tbsp olive oil

Salt, fresh ground pepper

400g sirloin, sliced into thin strips

4 tbsp soy sauce

2 clove garlic, roughly chopped

1 cup long grain rice

1 small red onion, sliced into thin wedges

½ large red chili, sliced

Pinch ground cumin

2 Roma tomatoes sliced into thin wedges

3 tbsp white vinegar

Handful coriander, roughly chopped, to serve 


Preheat an oven to 220C. 

Marinate the sirloin in half the soy and half the garlic and set aside.

Toss the potato chips in 2 tbsp of olive oil and add salt and pepper.

Spread onto a lined baking tray and bake for approx. 15 minutes or until golden.

Cook the rice according to instructions.

Place a large frying pan over a high heat and add the marinated beef, stir frying to brown.

Add the onion, chili, remaining garlic, cumin, a pinch of salt and continue to cook for 2 minutes. Add the tomatoes, remaining soy, vinegar and stir fry for 2 more minutes.

Serve straight away with the steamed rice and chips and scatter the coriander.

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