Lomo saltado

Ingredients

Quantities for 4 servings.

• 600 g Beef sirloin, in strips
• 2 piece Red onion, in thick wedges
• 3 piece Tomatoes, in wedges
• 1 piece Ají amarillo
• 4 tbsp Soy sauce
• 2 tbsp Red wine vinegar
• 3 clove Garlic
• 600 g Chips
• 400 g Cooked rice
• to taste Coriander
• 3 tbsp Neutral oil

Method

1. Marinate the beef in the soy, vinegar and garlic for fifteen minutes, then pat it dry: a wet surface will not scorch.
2. Heat the pan until it smokes and sear the beef in two batches, ninety seconds each, leaving it alone for the first forty seconds. Set it aside.
3. In the same pan fry the onion and ají for ninety seconds — the onion should stay crisp inside.
4. Return the beef, pour in what is left of the marinade, add the tomatoes and warm through for half a minute. Take it off and stir in the coriander.
5. Serve with hot chips — some tossed into the pan so they take up the sauce — and a separate helping of rice.