Traditional Peruvian Beef Stir-Fry Lomo Saltado

Lomo saltado with fries starts with a good marinade. Trim the beef sirloin and slice it against the grain into thin strips about 1 cm wide. In a bowl, mix soy sauce, vinegar, crushed garlic, and ground pepper. Coat the meat thoroughly in the marinade and leave it to rest for at least 10 minutes so the flavors can soak in.

Peel the onion and cut it into thick half-moon slices. Cut the tomatoes into long wedges. If you prefer a lighter texture, remove the seeds from the tomatoes beforehand.

Slice the chilli pepper into thin strips. If you prefer a spicier dish, keep the seeds. For a milder version, remove them.

Rinse the rice several times in a bowl of cold water until the water runs nearly clear. Drain through a sieve and let it drip dry.

Bring the measured salted water to a boil in a pot. Add the rinsed rice, reduce the heat, cover, and cook for 12-15 minutes until tender. Once cooked, fluff the rice with a fork to keep it light.

Meanwhile, heat the wok over high heat. Add oil and sear half the meat in a single layer for 2-3 minutes until it seizes and releases minimal juice. Remove the meat and repeat with the second half. Add a little more oil if needed.

Add the sliced onion to the wok and stir-fry for 1-2 minutes until just softened. Add the chilli strips and toss briefly.

Return the meat to the wok, pour in the remaining marinade, add the tomatoes, and stir-fry everything over high heat for 1-2 minutes. The tomatoes should hold their shape and the mixture should not be overcooked. Taste and adjust the seasoning with salt and pepper - keep in mind the strong saltiness of the soy sauce.

Spoon a portion of hot rice onto a large plate. Add the meat stir-fry on top and finish with fresh coriander to taste.

Serve immediately with freshly fried chips, either on the side or stirred into the stir-fry in the traditional way. Try both versions and find your favourite way to serve it.