Notes: this is the Peruvian main course. It
is normally cooked with beef but we have found that lamb is
perfectly fine, maybe even better (there are no sheep in Peru,
just alpaca). It does require the Peruvian yellow chilli
pepper, Aji Amarillo, a kind of cross between a chilli and a bell
pepper, to get the taste right. These can be purchased from
Sol Andino
on-line and in person in London. If you can't get them whole
you can try substituting yellow bell peppers and adding Aji
Amarillo paste.
Note: as with all stir fries, it is best to prepare the things you
will add at each stage on a plate in advance so that you can
concentrate on the pan during the brief stir frying stages:
Serves 6.
Ingredients
1 kg beef (or lamb, e.g. lamb leg steaks), fat removed and
cut into bite-sized strips
2 garlic cloves, crushed
3 red onions, finely sliced length-wise
4 tomatoes, each cut into 4 wedges
4 Aji Amarillo peppers (or 4 yellow bell peppers plus 0.5
tbsp Aji Amarillo paste), sliced thinly length-wise, seeds and
pith removed as you do so
2 tbsp white wine vinegar
3 tbsp soy sauce
1 tbsp oregano
1 tbsp flat leaf parsley, finely chopped
1 red pepper, sliced thinly length-wise
5 potatoes, peeled and cut into wedges for chips
oil for frying, salt and pepper
Method
Deep fry the potato wedges for chips in parallel with what
follows.
Stir fry the meat for a few minutes until all the pieces
are sealed all around, then put to one side on a bowl or
plate.
In the same pan stir fry the garlic, onions, tomatoes and
oregano until the onion is soft.
Add the Aji Amarillo peppers, vinegar, soy sauce and all
but a sprinkle of the parsley; stir fry for a few more
minutes.
Season to taste.
Add back in the meat and stir fry for just a few minutes.
Serve with the red pepper and a sprinkle of chopped parsley
on top, plus the chips on the side.
