Peruvian stir-fried beef with chips (Lomo saltado)

1. Cook the rice first: briefly fry the crushed garlic in a little oil, add the washed rice, salt, pour in the water and simmer, covered, over low heat for 18 minutes.

2. Cut the potatoes into chips, rinse in cold water, pat dry and fry twice in hot oil: first at 160 °C for 5 minutes, then, after resting, at 180 °C until golden; salt them.

3. Cut the sirloin into 1 cm thick, finger-sized strips and season with salt and pepper; cut the red onions into thick wedges and the deseeded tomatoes into segments.

4. Heat a wok or large frying pan with 2 tbsp oil until smoking and sear the beef in two batches over high heat for 1-2 minutes – don't crowd it or it will stew; lift out.

5. Put the onion, garlic and ají amarillo paste into the wok, fry for 1 minute, return the beef, drizzle with the vinegar and soy sauce – letting it sizzle at the edge of the pan – then add the tomatoes and toss for 1 minute.

6. Take off the heat, fold in the chips and chopped coriander and serve immediately with the rice.

Tip: Lomo saltado is a gem of Peruvian-Chinese (chifa) cooking – the secret is a very hot wok and fast work, so the meat stays juicy and the onion crisp.