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METHOD

  1. Slice the thin-cut loin into 2 x 2 cm squares; season and set aside in the fridge.
  2. Remove the onion hearts and roughly chop lengthwise; leave to stand in water. 
  3. Remove the tomato seeds but retain the skin; roughly chop lengthwise. 
  4. Cut the potatoes into thick chips and fry in abundant hot oil. Set aside.
  5. Mix the scallop...

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METHOD

  1. Slice the thin-cut loin into 2 x 2 cm squares; season and set aside in the fridge.
  2. Remove the onion hearts and roughly chop lengthwise; leave to stand in water. 
  3. Remove the tomato seeds but retain the skin; roughly chop lengthwise. 
  4. Cut the potatoes into thick chips and fry in abundant hot oil. Set aside.
  5. Mix the scallop sauce, soy sauce and vinegar in a bowl.
  6. Pour the half cup of oil into a very hot wok; when the oil is hot, add in the meat and sauté for a minute – the heat flambé is important. Then, add in the drained onions and sauté for a further minute. Lastly, add in the tomatoes and the sauce. 
  7. Serve with fried potato and decorate with coriander leaves.

NOTE

 

A Peruvian dish with notable Chinese influences. The Chinese came to Peru around 1850 and their arrival had a knock-on effect throughout the country. Blasts of heat from woks, oriental sauces and fried potatoes and grained rice.

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Ingredients 4 persons
  • 800 g thin-cut beef loin
  • 2 medium red onions
  • 2 tomatoes
  • 2 mealy potatoes
  • Coriander leaves (to taste)
  • ½ cup scallop sauce
  • ¼ cup soy sauce
  • ¼ cup white vinegar
  • Neutral oil (to taste).
Recipes. The Cook & Chef Institute