Lomo Saltado

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OcadoLife

2 serving

Prep time: 30 mins

Cook time:

Serves: 2

Originally from Lima, Carlo Carozzi is the brains behind award-winning street food stall, The Peruvian. This is his take on a traditional stir-fry recipe which features beef sirloin, onion, tomato and chips. It uses authentic Peruvian ingredients and easy-to-find kitchen staples so that home cooks in the UK can recreate it.

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Ingredients Method

Ingredients

1 tbsp rapeseed oil, plus extra for frying
2 garlic cloves, finely sliced
100g basmati rice
2 medium white potatoes (we used maris piper), peeled, cut into finger-sized wedges, dried with kitchen towel
2 sirloin steaks, cut into strips
1 red onion, cut into wedges
2 tomatoes, deseeded and sliced
1 tbsp dark soy sauce
1 tsp malt vinegar
1 tsp oyster sauce
½ lime, juiced
1 handful coriander leaves, chopped, to garnish

Method

Step 1

Start with the rice. Heat 1tbsp oil in a pan, add the garlic and fry gently for 2-3 mins. Add the rice and water to cover; bring to the boil and cook for 10-12 mins, or according to packet timings. Drain after cooking, if needed.

Step 2

Meanwhile, pour 1cm of oil into a pan and bring to a medium heat. Lower the chips in using a slotted metal spoon and fry for 8 mins, until soft; remove and drain on kitchen towel. Turn the heat up, until the oil is hot and sizzling, then lower the chips back in; fry for 4-5 mins, until golden.

Step 3

For the stir-fry, add 1 tbsp rapeseed oil to a wok and bring to a high heat. Add the steak and cook for 1-2 mins, to seal all sides. Remove and set aside. Add the onion and cook for 2-3 mins. Add the tomatoes, cooked steak, soy sauce, vinegar and oyster sauce. Toss and warm through for 1 min. Add the lime juice and toss. Scatter with coriander.