Lomo Saltado Wrap (Peruvian Beef, Onion and Tomato Wrap)

• 1 large Russet potato
• 3 tbsp Sunflower oil
• 300 g Beef sirloin steak
• 1 medium Red onion
• 2 medium Tomato, ripe but firm
• 2 tbsp Soy sauce
• 1 tbsp Red wine vinegar
• 10 g Fresh coriander
• 2 pieces Flour tortillas, large

1. Scrub the potato and cut it into very thin chips, about 2 to 3 mm thick. Heat 2 tbsp of the sunflower oil in a wok or large frying pan over medium-high heat, then fry the chips in a single layer in batches for 3 to 5 minutes, turning, until golden and crisp. Lift out to a plate and set aside.
2. Slice the beef into thin strips, then slice the red onion into wedges and cut the tomatoes into chunky wedges. Roughly chop the coriander. In a small bowl, mix the soy sauce and red wine vinegar.
3. Return the pan to high heat and add the remaining 1 tbsp sunflower oil. Sear the beef for 60 to 90 seconds, tossing, until browned but still a little pink in places. Add the onion and stir-fry for 1 to 2 minutes until it starts to soften but keeps its bite.
4. Add the tomatoes and cook for 30 to 60 seconds, just until warmed through. Pour in the soy and vinegar mixture and toss for 30 seconds so everything is glossy and well coated. Take off the heat and fold through most of the coriander, reserving a little for finishing.
5. Warm the flour tortillas in a dry pan for 20 to 30 seconds per side, just until pliable. Spoon the beef stir-fry down the centre of each tortilla and top with a generous handful of the chips. Sprinkle over the reserved coriander, then roll up and serve straight away.

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