Peruvian Lomo Saltado

1. 1

   Slice your beef into 1-inch thick strips and set aside

2. 2

   Using a bowl and wooden spoon (or pestle and mortar if you have one, crush the garlic with the salt, then add the soya, half of your oil, pepper to your taste, cumin and the lemon juice. Mix well to make a paste

3. 3

   Place your steak into one plate and your chopped onions in another, divide your paste between the two. Make sure the paste is well mixed with the meat and onions and refrigerate for an hour

4. 4

   Cook the steak in a large skillet (wok pan works too) until the sides begin to brown, and add the tomatoes (with optional tomato paste), crushing them so the juices run over the skillet/wok pan. Simmer for 5min.

5. 5

   Add your cilantro, onions and chilli into the pan. Mix well and simmer for 5 more minutes.

6. 6

   Meanwhile, peel the sweet potatoes and cut into cubes (quarters or eighths depending on the size of the individual potato) and boil for 5-6min. Drain and chop into thin slices.

7. 7

   Using a clean skillet, heat the remainder of your oil and toss the potato slices on there, making sure not to crowd the skillet up. Coat with paprika (and ground pepper/salt if you wish) on both sides. Fry until the potatoes are well cooked on the inside, and browned on the outside.

8. 8

   Leave the potatoes to cool for 3-4min and serve with your beef stir-fry.

* Per serving · 4 servings · Values may vary.