How to make… Lomo Saltado

Chef Luis Manuel Oxa of Bab Al Qasr’s Limo restaurant shows us how to master the famous Peruvian stir-fry dish, which combines marinated meat with onions and tomatoes

Chef Luis Manuel Oxa. Victor Besa / The National

Ingredients:

720 grams of beef tenderloin

2g chopped garlic

2 tsp salt

¾ tsp pepper

240ml corn oil

240g sliced red onion

160g cherry tomatoes

2½ tsp soya sauce

2½ tsp vinegar

320ml beef broth

2½ teaspoons coriander

320g baby potato fries

240g cooked rice

Method:

▶ Season the beef with chopped garlic, salt and pepper.

 ▶ Put a wok or a pan over very high heat. Stir in oil and cook the meat, a few slices at a time (so they do not steam and the meat browns). Cook each batch for about 2 minutes.

 ▶ Add the onion, cherry tomatoes, and stir for about 2 to 3 minutes. The tomatoes and onions should be crunchy, not mushy.

▶ Pour in soya sauce and vinegar on sides of wok or pan. Mix everything.

▶ Add beef broth and cook for a minute-and-a-half. Taste for seasoning.

▶ Turn off the heat, add chopped coriander and serve at once with baby potato fries and white rice.

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