Tallarín Saltado (Peruvian Stir-Fried Noodles with Beef)

• 300 g Stir-fry wheat noodle
• 2 tbsp Sunflower oil
• 350 g Beef sirloin steak
• 1 large Red onion
• 2 large Tomato, ripe but firm
• 3 cloves Garlic
• 15 g Ginger root
• 1 medium Red chili pepper
• 60 ml Soy sauce
• 1 tbsp Rice vinegar
• ½ tsp Black pepper
• 15 g Fresh coriander

1. Bring a large pot of water to the boil. Cook the noodles until just tender, then drain well and set aside. If they look like they might stick, toss them with a small splash of the sunflower oil.
2. Slice the beef thinly against the grain. Cut the red onion into thick wedges and the tomatoes into wedges. Finely chop the garlic, grate the ginger, slice the chilli, and roughly chop the coriander.
3. Heat a wok (or large frying pan) over high heat until very hot, then add 1 tbsp of the sunflower oil. Add the beef in a single layer and sear for 60 to 90 seconds, tossing once, until browned but still a little pink. Tip the beef into a bowl, keeping any juices.
4. Return the wok to high heat and add the remaining 1 tbsp sunflower oil. Stir-fry the red onion for 1 minute, then add the garlic, ginger, and chilli and cook for 30 seconds until fragrant. Add the tomatoes and cook for 1 to 2 minutes, just until the edges soften but the wedges still hold their shape.
5. Add the drained noodles and toss well to coat and heat through. Pour in the soy sauce and rice vinegar, then return the beef and any juices to the wok. Toss for 1 to 2 minutes until everything is glossy and the beef is just cooked, then finish with the black pepper and most of the coriander.
6. Taste and adjust with a little more soy sauce or rice vinegar if you like it saltier or tangier. Serve straight away, scattered with the remaining coriander. Keep the stir-fry moving in the pan so the noodles stay springy and the tomatoes do not collapse.

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