← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 500 g sirloin or rump steak, cut into thick strips
• 3 tbsp soy sauce (1 tbsp for marinating)
• 3 cloves Garlic, crushed
• 1 tsp ground cumin
• ½ tsp Black pepper
• 3 tbsp Vegetable oil
• 1 large red onion, cut into thick wedges
• 1 tbsp ají amarillo paste (or 1 fresh ají, sliced)
• 2 Tomato, seeded and cut into wedges
• 3 tbsp red wine vinegar
• 60 ml Beef stock
• 2 tbsp Coriander (cilantro), chopped
• 600 g chips (fries), homemade or oven-baked
• 300 g white rice, cooked

Method

1. Get the fries in the oven or fryer and the rice cooking first, so both are ready when the stir-fry is; it comes together in minutes.
2. Toss the beef with 1 tbsp soy sauce, the garlic, cumin and pepper and leave it for 10 min.
3. Heat a wok or your largest frying pan over the highest heat until smoking. Add 1 tbsp oil and half the beef and sear for 1–2 min, barely stirring, until browned outside but still pink inside. Tip onto a plate and repeat with the rest.
4. Add the remaining oil, the onion and ají paste and stir-fry for 1–2 min, until the onion edges char but it is still crunchy. Add the tomatoes and toss for 1 minute.
5. Return the beef and its juices. Splash the vinegar around the hot edge of the pan so it sizzles, then add the rest of the soy sauce and the stock. Toss for 1 minute, until a glossy sauce forms.
6. Take off the heat, scatter with coriander and fold in the fries (or pile them on top). Serve at once with rice.

Tips

• Cook the beef in batches: a crowded pan steams the meat instead of searing it.
• For gluten-free, use tamari instead of soy sauce and check your stock.

Sources

Written in our own words after cross-checking these recipes:

Eat Peru Peru Delights