Light lomo saltado with rice and oven fries

Ingredients

For 1 serving

• Strip steak130 g
• Red onion80 g
• Tomatoes150 g
• Chili pepper0.5
• Soy sauce15 ml
• Red wine vinegar10 ml
• Garlic1 clove
• Potatoes150 g
• White rice40 g
• Cilantro6 g
• Peanut oil10 g
• Saltto taste

Contains: gluten, nuts, soy, sulphites,

In season: June – September

Method

1. Heat a fan oven to 220 °C. Peel the potatoes, cut them into roughly 1 cm sticks, pat dry and toss on a tray with a drizzle of the oil and a pinch of salt; bake for 25 minutes, turning halfway, until golden and crisp.
2. Meanwhile boil the rice in salted water for the time on the packet, until tender; drain.
3. Cut the beef into roughly 1 cm strips, the red onion into thick wedges and the tomatoes into wedges; chop the garlic and slice the chilli.
4. Heat the remaining oil in a wok or wide frying pan over very high heat until smoking and stir-fry the beef for 1 minute, until browned outside and pink inside; salt it.
5. Add the onion, garlic and chilli and stir-fry for 1 minute, then the tomatoes, soy sauce and vinegar and stir-fry for another 2 minutes, until the onion just softens and a little sauce forms.
6. Turn off the heat, add the potatoes and torn coriander, toss and serve at once with the rice.