About this Dish
A stir-fry of beef, tomatoes, onions and ají amarillo tossed in a wok with soy sauce, served with chips and rice simultaneously — the perfect expression of Peru's chifa (Chinese-Peruvian) food culture. Chinese immigrants in the 19th century introduced the wok and soy sauce to Peru.
IngredientsServes 4
🥩Beef sirloin or tenderloin, 500g cut into thick strips
🌶️Ají amarillo paste, 2 tablespoons (or 2 fresh ají amarillo peppers, sliced)
🧅Red onion, 2 large cut into thick wedges
🍅Tomatoes, 3 medium cut into wedges, seeds removed
🧄Garlic, 4 cloves minced
🫙Soy sauce, 3 tablespoons
🍷Red wine vinegar, 1 tablespoon
🌿Fresh coriander (cilantro), a large handful roughly chopped
🍟Potatoes, 3 medium cut into thick chips, fried or oven-baked
🍚White rice, 1.5 cups cooked to serve alongside
Method
1
Season your beef strips generously with salt and pepper and let them sit at room temperature for 15 minutes while you prep everything else — having all your ingredients ready before you start cooking is essential for this fast dish.2
Cook your chips and rice first so they are ready to serve immediately when the stir-fry is done. For the chips, fry potato wedges in hot oil until golden and crispy, or toss in oil and oven-bake at 220°C for 30 minutes.3
Get your wok or largest frying pan screaming hot over the highest heat your stove can manage — this high heat is the secret to the slightly charred, smoky flavour called 'wok hei'. Add a splash of oil with a high smoke point like vegetable or sunflower oil.4
Sear the beef strips in a single layer for 1–2 minutes without touching them, then toss briefly and cook for another minute until nicely browned but still a little pink inside. Remove the beef and set aside — do not overcook it at this stage.5
In the same hot wok, add a little more oil and stir-fry the garlic and ají amarillo paste for 30 seconds until fragrant, then add the red onion wedges and cook for 2 minutes, keeping them slightly crunchy.6
Add the tomato wedges, return the beef to the wok, and pour in the soy sauce and red wine vinegar. Toss everything together over high heat for just 1–2 minutes — the tomatoes should soften slightly but still hold their shape.7
Remove from the heat, scatter over the fresh coriander, and serve immediately on a large plate with the crispy chips piled on one side and white rice on the other — in true Peruvian style, the chips and rice are served together, not as a choice.User Reviews
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