Lomo Saltado

Method

Cut potatoes into thick chips, blanch in boiling salted water for 8 minutes, then deep-fry in oil at 180C until golden and crisp; drain well and set aside. Cut beef sirloin into thick strips roughly 5cm long, season generously with salt and pepper. Heat oil in a large wok or heavy-bottomed pan until smoking, then sear beef in batches for 1-2 minutes per side for medium-rare, set aside. In the same pan, quickly fry sliced red onions, garlic, and chillies for 1 minute until fragrant. Return beef to the pan, add soy sauce and vinegar, toss continuously for 30 seconds. Add tomato quarters and fried chips, toss gently for another minute to combine. Finish with fresh coriander and serve immediately with white rice.