Chips in a stir-fry may sound a little odd, and rice and potatoes are unconventional companions. But this Peruvian dish – with Asian influences – breaks those rules to great effect.
- Prep: 25 minutes
- Cook: 20 minutes
- Total time: 45 minutes
- Recipe serves: 4
- 750g potatoes
- 2 tablespoons vegetable oil
- 2 cloves garlic
- 1/2 tsp ground cumin
- 500g beef tenderloin
- 2 red onions, sliced thinly into slivers
- 1 hot yellow pepper, diced
- 3 tbsps soy sauce
- 1 tbsp Worcestershire sauce
- 2 tbsps white wine vinegar
- 2 red peppers, sliced into thin strips
- 2 large fresh tomatoes, sliced into thin strips
- Vegetable oil for frying chips
- Salt and pepper to taste
- Coriander to garnish
- Peel and cut potatoes into 1/2 inch thick french fries, and place in ice water. Set aside.
- Cut beef into thin 1/2 inch strips. Mash garlic cloves. Heat vegetable oil in a skillet and sauté garlic with the cumin for 1 minute.
- Add beef and cook on medium high heat until browned on all sides.
- Remove beef from heat and season with salt and pepper. Set aside.
- Add the onions and hot yellow pepper to the same pan and cook 2 to 3 minutes, until the onions are soft, adding a little more vegetable oil if needed.
- Add the vinegar, soy sauce, Worcestershire sauce and red peppers and cook 2 to 3 more minutes. Remove from heat.
- In a separate pan, fry the potatoes in 1 to 2 inches of oil until golden. Drain on paper towels and season with salt and pepper to taste.
- Add the beef to the pan with the onions and peppers. Add the tomatoes and heat for 2 minutes.
- Add the french fries to the stir-fry. Serve with boiled white rice, and add the coriander to garnish.