Peruvian-Style Beef Lomo Saltado with Rice and Potatoes (4 Servings)

Preheat oven to 220°C. Wash 600g potatoes, cut into thick sticks, dry, toss with 1 tbsp oil and spread in a single layer on a tray.

Roast potatoes about 25–35 minutes, turning once, until golden and tender. This oven method replaces traditional fried potatoes.

Slice 500g beef into roughly 1.5cm strips, cut three red onions and four tomatoes into thick wedges, julienne one orange bell pepper and chop 2 tbsp cilantro.

Mix 1 tbsp oyster sauce, 3 tbsp soy sauce, 6 tbsp broth, 2 tbsp water replacing spirits and 2 tbsp vinegar. This uses half the source's soy sauce and omits alcohol.

Coat the beef with 1 tbsp garlic paste, 1 tsp dried oregano, and 1/4 tsp each pepper and cumin.

Heat a large pan well, add 1 of the 2 tbsp stir-fry oil, sear beef in two batches. Ensure thickest steak strips reach at least 63°C, then move to a clean plate and rest at least three minutes.

Add the remaining 1 tbsp oil; stir-fry onions and bell pepper over high heat for about three minutes. Add tomatoes and cook another two minutes, keeping some shape.

Boil the prepared sauce; return cooked beef and any juices, toss briskly for 1–2 minutes, stir in 2 tbsp cilantro. Taste before adding any optional salt (maximum 1/4 tsp).

Divide 600g freshly cooked hot rice among four plates with the beef stir-fry and roasted potatoes. Refrigerate leftovers in shallow containers within two hours, eat within 3–4 days and reheat to 74°C.