Ensalada Sierra (Andean quinoa salad)
Quinoa is a staple of Peruvian cuisine - this flavour-packed dinner party side dish is adapted from Martin Morales' book, Ceviche
Lomo saltado (Beef stir-fry)
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 2 hrs marinating
- Easy
- Serves 2
Skip to ingredients
- 300g fillet steakcut into large cubes
- 1 tbsp vegetable oilfor frying
- ½ large red onioncut into thick wedges
- 1 tomatohalved, deseeded and cut lengthways into eighths
- 1 amarillo chilli or medium red chillideseeded and sliced lengthways
- 1 tbsp Pisco (grape brandy) or vodka
- 2 tbsp ají amarillo chilli pasteor Basic chilli paste (see tips)
- small handful corianderleaves, finely chopped
- chunky chipsto serve (optional)
For the marinade
- 2 garlic cloveschopped
- 75ml soy sauce
- 1 tbsp red wine vinegar
- 1 tsp Worcestershire sauce
- ½ tsp dried oregano
- ½ tsp ground cumin
Nutrition: per serving
- kcal344
- fat16g
- saturates5g
- carbs11g
- sugars8g
- fibre2g
- protein34g
- salt7.1g
Method
step 1
Make the marinade by mixing all the ingredients together in a large bowl. Add the meat to the bowl and mix so that it is well covered. Cover with cling film and leave in the fridge for at least 2 hrs, overnight if you have time.
step 2
Drain the meat, reserving the marinade. Heat the oil in a wok over a high heat until just smoking, then add the meat – be careful, the oil might splutter. Cook as quickly as possible, tossing it until the meat is browned on all sides. Add the red onion and cook for 1 min. Add the tomato and chilli, then immediately spoon in the Pisco. Pour over the reserved marinade and chilli paste, stir well, turn off the heat and leave the meat to rest in the sauce for a couple of mins. Garnish with coriander and serve with chunky chips, if you like.
