Lomo Saltado is a traditional Peruvian Stir-Fry that combines beef steak with onions, tomatoes and fries. The sweet potato fries soak up the delicious sauce on top!
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premium beef rump
cornflour(ContainsGluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
soy sauce (or gluten-free tamari soy sauce)(ContainsGluten, Soy)
red wine vinegar
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato into fries and add to the prepared oven tray. Sprinkle over the cornflour and season with salt and pepper. Drizzle over 1/2 the olive oil, toss to coat and bake in the oven for 25-30 minutes, or until crisp.
Meanwhile, finely slice the red onion. Cut the tomato into wedges. Peel and crush the garlic. Peel the carrot and cut into thin batons. Finely chop the coriander leaves.
In a small jug combine the crumbled beef stock cube, hot water,cumin, salt-reduced soy sauce and red wine vinegar. Season with salt and pepper. Set aside.
Heat the remaining olive oil in a large frying pan over a medium-high heat. Season the beef rump with salt and pepper and cook for 3-4 minutes on each side for medium rare, or until cooked to your liking. Cooking times may vary depending on the thickness of your steak. Transfer to a plate, cover with aluminium foil and set aside to rest for 5 minutes. Thinly slice.
Reduce the heat to medium and add the red onion and carrot. Cook for 7 minutes, or until softened. Add the tomato and garlic and cook for a further 1 minute, or until the tomato is softened and the garlic is fragrant. Add the sauce to the pan and cook for 1 minute to heat through. Remove from the heat and stir through the sliced beef.
To serve, divide the lomo saltado and sweet potato fries between plates. Sprinkle over the coriander.