- 300g fillet steak, cut into large cubes
- 1 tbsp vegetable oil, for frying
- ½ large red onion, cut into thick wedges
- 1 tomato, halved, deseeded and cut lengthways into eighths
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 amarillo chilli or medium red chilli, deseeded and sliced lengthways
- 1 tbsp Pisco (grape brandy) or vodka
Originally associated with Russia, Slavonic, Baltic and Scandinavian countries, vodka has become…
- 2 tbsp ají amarillo chilli paste or Basic chilli paste (see tips)
- small handful coriander leaves, finely chopped
- chunky chips, to serve (optional)
For the marinade
- 2 garlic cloves, chopped
- 75ml soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 tbsp red wine vinegar
- 1 tsp Worcestershire sauce
- ½ tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- ½ tsp ground cumin
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.
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.
Ají amarillo chilli paste
Basic chilli paste recipePour 1 tbsp oil into a large heavy-based saucepan. Add 100g deseeded and finely chopped chilli and 1/2 finely chopped onion, and cook over a low heat for 10 mins, stirring regularly. Add 2 finely chopped garlic cloves and fry for 5 mins more until everything is very soft, being careful to make sure it doesn’t take on any colour. Tip the contents of the saucepan into a food processor or blender and blitz until smooth.