Lomo saltado

Before you start

• an oven for the chips
• a wok or your widest pan, and everything chopped before it goes on

Ingredients

Serves 2 · dimmer marks are storecupboard

• 260gbeef sirloin
• 250gpotatoes
• 90glong-grain rice
• 1red onion
• 2tomatoes
• 1green chillies
• 2 tbspoil
• 2 tbspsoy sauce
• 1 tbspcane vinegar
• 1 handfulcoriander

Method

6 steps

1. chop · 12m

   Potatoes into thick chips, beef into wide strips against the grain, onion into thick wedges, tomatoes into wedges with the seeds left in, chilli sliced.

2. roast · 30m walk away

   Chips tossed with half the oil and salt, spread out on a tray at 220°C and turned once, until crisp outside and soft in.

3. boil · 15m walk away

   Rice rinsed until the water runs clear, twice its volume of water, lid on, lowest heat, then left alone.

4. fry · 4m

   Pan as hot as it will go with the rest of the oil, beef in one layer and left thirty seconds before it is touched, then turned until browned outside and just done through. A cool or crowded pan is the whole difference between this dish and a grey one.

5. fry · 3m

   Onion and chilli in for barely a minute — they should still have some bite — then the tomato, then the soy and vinegar poured down the side of the pan so they hit the metal and steam.

6. finish · 3m

   Chips folded in off the heat at the last second so they take up some sauce without going soft, coriander over, rice alongside.