Beef strips with tomato and chili (Bistec a la mexicana)

1. Pat the sirloin dry with kitchen paper and cut it across the grain into strips 1 cm wide and a finger long; season with salt and pepper.

2. Dice the tomatoes, cut the onion into half-moons, slice the serrano chilies thinly (deseed them if you prefer less heat) and chop the garlic finely.

3. Heat the oil in a large frying pan over high heat and sear the meat in two batches for 2-3 minutes, so it browns outside but stays juicy inside; lift it out.

4. In the same pan, fry the onion and chili for 3-4 minutes, then add the garlic and stir for half a minute.

5. Add the tomatoes and cook for 4-5 minutes until they release their juice and start to break down; return the meat with its juices, pour in the water and let everything bubble together for 2-3 minutes, then season with salt.

6. Serve with Mexican red rice, refried beans and warm tortillas.

Tip: Tomato, onion and green chili are the colours of the Mexican flag – that's where the name "a la mexicana" comes from.