Preparation
- Bake the chips in the oven according to the packet instructions so that they are ready when the meat comes out of the pan. Season the beef strips with cumin, salt and pepper.
- Heat 1 tbsp of the oil in a wok or large frying pan over the highest heat and sear the meat hard for about 5 to 6 minutes until browned all over. Remove from the pan and set aside.
- Heat the remaining oil in the same pan and fry the onion and pepper for about 5 minutes until they soften and pick up some colour.
- Add the tomatoes, garlic and ají amarillo paste (or jalapeño) and cook for 5 to 7 minutes, until the tomatoes release their juice but still hold their shape.
- Pour in the soy sauce and vinegar, stir and simmer for 1 minute; season with salt if needed.
- Add the meat, the hot chips and the coriander and toss everything gently so that the chips are coated in the sauce. Serve immediately, with rice if you like.
Drink with it
Red wine · excellent match
Malbec or Carmenère
Dark fruit and soft tannins stand up to the seared crust and soy sauce, while the acidity of the tomatoes keeps the wine fresh.
Which wine pairs with food? A simple approach to choosingPale lager · excellent match
Peruvian-style pale lager, ice cold
Fizz and light bitterness cut through the frying fat and chips, and the cold takes the edge off the ají heat.
Pils or Helles: What's the Difference?Dark beer · good match
Dark lager
Roasted malt picks up the seared crust on the beef and the soy sauce.
Which beer goes with food? More than just pils with barbecueSpiced rum · good match
Spiced rum as a highball with soda and plenty of ice
Vanilla and spice go with the sweetness of the onion and soy sauce; ice and soda keep the alcohol in check against the ají heat.
What is spiced rum? Pay attention to the legal designation