Peruvian-Style Beef Lomo Saltado

For 2 servings

• potatoes, cut into chips2
• vegetable oil, plus extra for the chips2 tbsp
• beef sirloin, sliced into strips250 g
• onion, sliced into wedges1/2
• tomato, cut into wedges1
• garlic clove, crushed1
• soy sauce2 tbsp
• lime juice1 tbsp
• brown sugar1/2 tsp
• Fresh coriander, to serve

1. 1

   Preheat the oven to 200°C (fan 180°C). Toss the chips in a little oil and a pinch of salt, spread on a tray, and roast for 25 to 30 minutes, turning halfway, until golden and crisp.

2. 2

   While the chips roast, heat 1 tablespoon of oil in a large frying pan or wok over high heat until very hot. Add the beef in a single layer and sear for 2 minutes without stirring, then stir fry for a further 1 to 2 minutes. Remove and set aside.

3. 3

   Add the remaining oil to the pan, then the onion. Stir fry for 2 to 3 minutes, until just starting to soften but still with some bite.

4. 4

   Add the garlic and cook for 30 seconds until fragrant.

5. 5

   Add the tomato wedges and cook for 1 to 2 minutes, just enough to warm through without breaking down.

6. 6

   In a small bowl, mix the soy sauce, lime juice and brown sugar.

7. 7

   Return the beef to the pan, pour over the soy and lime mixture, and toss everything together for 1 minute until well combined and glossy.

8. 8

   Once the chips are ready, fold most of them through the beef mixture, keeping a few aside to scatter over the top for extra crunch.

9. 9

   Scatter with fresh coriander and serve immediately.