Lomo Saltado (Peruvian Beef Stir-Fry with Chips)

• 200 g Long-grain white rice
• 600 g Yukon Gold potato
• 350 ml Sunflower oil
• 450 g Beef sirloin steak
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 1 large Red onion
• 2 medium Tomato, ripe but firm
• 3 cloves Garlic
• 2 tbsp Aji amarillo paste
• 3 tbsp Soy sauce
• 1 tbsp Red wine vinegar
• 15 g Fresh coriander

1. Rinse the rice until the water runs mostly clear, then cook it in a large pot of lightly salted water for 10 to 12 minutes until tender. Drain well and cover to keep warm.
2. Peel the potatoes and cut into chips about 1 cm thick. Soak in cold water for 5 minutes, then drain and pat very dry.
3. Heat the sunflower oil in a deep pan to 170°C (340°F). Fry the chips in batches for 6 to 8 minutes until pale golden and tender, then lift out and drain; increase the oil to 190°C (375°F) and fry again for 2 to 3 minutes until deep golden and crisp, seasoning with a pinch of the salt.
4. Slice the beef into strips about 1 cm thick and season with most of the remaining salt and the pepper. Cut the onion into thick wedges, cut the tomatoes into wedges, and finely grate the garlic.
5. Set a wok or large frying pan over very high heat until smoking hot, then add 1 tbsp of the hot sunflower oil from the chip pan. Sear the beef in a single layer for 60 to 90 seconds per side until browned but still pink inside, then tip onto a plate.
6. Add the onion to the wok and stir-fry for 1 to 2 minutes until lightly charred at the edges but still crisp. Stir in the garlic and aji amarillo paste for 30 seconds, then add the tomatoes and cook for 1 minute to soften slightly.
7. Return the beef and any juices to the wok, then add the soy sauce and red wine vinegar. Toss for 30 to 60 seconds until glossy and the sauce lightly coats everything; taste and adjust with the remaining salt if needed.
8. Roughly chop the fresh coriander and fold most of it through the stir-fry. Serve straight away with the chips and warm rice, scattering over the remaining coriander.

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