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Sauteed Loin of Beef

1.00 h 4 raciones
Difficulty: 
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Ingredients

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).

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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