Beef Lomo Saltado

📝 Ingredients

• 500 g beef rump steak
• 800 g potatoes
• 200 g long-grain rice
• 2 red onions (about 150 g each)
• 3 tomatoes (about 120 g each)
• 3 garlic cloves
• 4 tbsp soy sauce + 2 tbsp red wine vinegar
• 1 tsp ground cumin
• 3 tbsp sunflower oil
• 15 g fresh coriander
• Salt, black pepper

🍴 Utensils

• Wok or large sauté pan
• Baking tray + baking paper
• Saucepan
• Colander
• Clean tea towel
• Very sharp knife

📖 Steps

1. Preheat the oven to 220 °C. Wash the potatoes and, without peeling them, cut them into chips about 1 cm thick. Rinse them in cold water to remove the starch, then dry them thoroughly in the tea towel: wet chips won't brown.
2. Spread the chips on the baking tray lined with baking paper, drizzle with 2 tbsp oil, season with salt and toss well. Arrange them in a single layer, without overlapping, and bake for 30 to 35 minutes, turning them halfway through, until golden and crispy.
3. Meanwhile, bring a pan of salted water to the boil and cook the rice for about 11 minutes, according to the packet. Drain it in the colander, return it to the pan and cover to keep warm.
4. Cut the rump steak into strips about 1 cm thick and 5 cm long, across the grain so the meat stays tender. Pat them dry with kitchen paper, then season with pepper and cumin, without salt.
5. Peel the onions and cut them into 8 thick wedges. Cut the tomatoes into 8 wedges, removing the seeds. Chop the garlic. Mix the soy sauce and vinegar in a bowl. Prepare everything before you start cooking: wok cooking goes very fast.
6. Heat the wok over a very high heat with 1 tbsp oil until it smokes slightly. Sear the meat in 2 batches, leaving it untouched for 30 seconds, then stirring for 1 minute: it should be browned outside and still pink inside. Set aside. Too much meat at once would make it boil rather than sear.
7. In the same wok, still over a very high heat, stir-fry the onions for 2 minutes: they should brown at the edges while staying crunchy. Add the garlic for 30 seconds, then the tomatoes for 1 minute, just to heat them through without them falling apart.
8. Return the meat and its juices, pour in the soy-vinegar mixture and stir-fry for 30 seconds to coat everything. Turn off the heat, add the chips and half the chopped coriander, then mix gently. Serve straight away with the rice, sprinkled with the rest of the coriander.