Lomo saltado

• 300 g Rice (white, to serve)
  Swaps (2)
• 3 tablespoons Soy sauce
  Swaps (1)
• 3 u Tomato (firm, in wedges)
  Swaps (1)
• 3 cloves Garlic (chopped)
• 800 g Potato (for frying)
  Swaps (1)
• Salt (to taste)
• Black pepper (to taste)
• 2 u Red Onions (in thick wedges)
• Vegetable Oil (for frying and stir-frying)
• 1 handful Coriander (chopped)
• 2 tablespoons Red Wine Vinegar
• 0.5 teaspoons Ground Cumin
• 600 g Beef Fillet (or sirloin, in thick strips)
• 1 tablespoon Ají amarillo paste (to taste)

Instructions

1. 1

   Cook the white rice and keep it warm. Peel the potatoes, cut them into chips and dry them well with a tea towel.

   20 min

2. 2

   Deep-fry the potatoes in plenty of hot oil until golden and crisp. Drain on kitchen paper and salt them.

   12 min

3. 3

   Season the beef with salt and pepper and sprinkle with the cumin. Heat a wok or large frying pan until smoking, add a splash of oil and sear the beef in two or three batches, without moving it at first, so it browns outside and stays pink inside. Set aside.

   5 min

4. 4

   In the same pan, stir-fry the onion with the garlic and ají amarillo for just a minute, so it is tender outside and still crunchy inside.

   2 min

5. 5

   Return the beef, add the tomato and pour the soy sauce and vinegar around the edges of the hot pan. Stir-fry for a minute, without letting the tomato break down.

   1 min

6. 6

   Turn off the heat, add the coriander and toss with the chips (or serve them on the side so they stay crisp). Serve with the white rice.