Peruvian Beef, Tomato and Pepper Lomo Saltado with Rice

Preheat oven to 220°C. Wash 600 g potatoes, remove any sprouts or green parts, cut into 1 cm fries and dry well. Toss with 20 ml oil and 1 g salt, spread on a tray and bake 25–30 minutes, turning once, until tender and crisp.

Slice 550 g raw beef into strips on a meat-only board; season with 2 g salt, 1 g pepper, 3 g cumin and 15 g minced garlic. Refrigerate at 4°C or below 10–15 minutes. Cut 250 g tomatoes into wedges, 250 g onion into broad strips and 160 g pepper into strips.

Mix 50 ml soy sauce, 35 ml red wine vinegar, 25 ml oyster sauce and 90 ml broth in a clean bowl. Heat a wok on high, use half of the remaining 25 ml oil and sear beef in two batches about 2–3 minutes each. Remove; do not overcrowd the pan.

Add remaining oil and stir-fry onion and pepper over medium-high heat three minutes; add tomatoes for one minute. Return sauce and beef, cook 2–4 minutes until hot throughout and beef suitably cooked. For strips from intact whole-muscle beef, verify 63°C with a three-minute rest using a thermometer or cook fully.

Divide 520 g hot rice into four 130 g portions, add beef stir-fry and oven fries, and scatter 20 g washed chopped cilantro across the dishes. Serve immediately and refrigerate leftovers within two hours.