Lomo Saltado Bowl (Stir-Fried Beef with Rice and Chips)

• 150 g Long-grain white rice
• 2 medium Yukon Gold potato
• 250 ml Sunflower oil
• 300 g Beef sirloin steak
• 1 medium Yellow onion
• 2 medium Tomato, ripe but firm
• 2 cloves Garlic
• ½ tsp Ground cumin
• 45 ml Soy sauce
• 15 ml Red wine vinegar
• 10 g Fresh coriander

1. Rinse the rice until the water runs mostly clear, then cook it in a saucepan of lightly salted boiling water until tender. Drain well in a colander, cover, and keep warm. This should take about 12–15 minutes depending on the rice.
2. Meanwhile, peel the potatoes and cut into chips about 1 cm thick. Heat the sunflower oil in a deep, heavy pan or wok to 180°C (355°F). Fry the chips in batches for 6–8 minutes until golden and cooked through, then lift out and drain.
3. Slice the beef into thin strips. Cut the onion into thick wedges, cut the tomatoes into wedges, and finely chop the garlic. Pick the coriander leaves and roughly chop them.
4. Carefully pour off most of the frying oil, leaving about 2 tbsp in the wok or pan, and set it over high heat until just smoking. Add the beef in a single layer and stir-fry for 60–90 seconds until browned but still a little pink. Transfer to a bowl, keeping any juices.
5. Add the onion to the hot pan and stir-fry for 1–2 minutes until it starts to soften at the edges but still has bite. Stir in the garlic and ground cumin for 30 seconds until fragrant. Add the tomatoes and toss for 30–60 seconds so they warm through without collapsing.
6. Return the beef and any resting juices to the pan, then add the soy sauce and red wine vinegar. Toss for 30–60 seconds until the sauce is glossy and clings to the beef. Add the chips and toss briefly so they pick up the pan juices but keep some crunch.
7. Divide the warm rice between two bowls. Spoon the beef stir-fry and its juices over the top, then scatter with fresh coriander. Serve straight away while the chips are at their best.

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