This meat dish is as simple as it is delicious: you can literally throw it together within minutes and you don’t need many exotic ingredients. Read on to find out more about the origins of this succulent superstar and make sure you try out the recipe!
Prep Time30 mins
Cook Time10 mins
Servings: 4 people
- 18 ounces sirloin steak cut into strips or cubes
- 1 red onion cut into chunky slices
- 2 tomatoes cut into 8 slices
- 1 ají amarillo chili pepper sliced finely, veins and seeds removed
- 1 tsp fresh garlic paste
- 2 tbsp olive oil
- 20 ounces white rice cooked
- 11 ounces thick potato slices, ready for frying
- 1/2 cup beef stock
- 4 tbsp soy sauce
- 4 tbsp plain vinegar
- Handful cilantro leaves
- 1/4 tsp oregano ground
- 1 tsp black pepper freshly crushed
- 1 tsp cumin ground
- salt to taste
Fry the potato slices in the vegetable oil and set aside until needed.
Cut the sirloin steak into strips or cubes. Marinate them in the cumin, salt, a tablespoon of vinegar, a tablespoon of olive oil and the soy sauce for 10 minutes before cooking.
Bring a tablespoon of olive oil to a very high heat in the wok. Add the marinated steak strips and fry it until sealed.
Add the onion, ají amarillo chilli pepper and the garlic paste to the wok. Fry for 1 minute whilst continuously moving the wok, and add the beef stock.
Add the tomato and toss around the ingredients in the wok for 30 seconds, and finally add the ground oregano and French fries, tossing everything together for another 10 seconds in order to integrate all the ingredients.
Serve immediately with white rice and decorate with a few cilantro leaves. Sit back and enjoy this timeless classic of Peruvian cuisine!