This stir-fried beef dish, served with steamed rice, is an example of Peru's chifa cuisine - a style of Chinese-influenced cooking developed by early Chinese immigrants using Peruvian ingredients when their usual ingredients weren't available - Peking duck served with purple corn tortillas instead of the usual pancakes, for instance. This recipe was inspired by the version served at Lima restaurant Astrid y Gastón.
- 600 gm beef bones
- 3 vine-ripened tomatoes, scored
- 2 tbsp olive oil
- 400 gm beef tenderloin, sliced across the grain into strips
- 5 golden shallots, cut into wedges
- 1 garlic clove, finely chopped
- 60 ml soy sauce (¼ cup)
- 2 tbsp white wine vinegar
- ½ aji amarillo (see note)
- 1 tbsp coarsely chopped coriander
- 1Preheat oven to 200C. Spread beef bones in a roasting pan and roast, turning occasionally, until golden (1 hour). Transfer to a large saucepan, just cover with water, then bring to the boil over high heat and skim the scum from surface. Reduce heat to low and simmer until well flavoured (4-6 hours). Strain stock, reserve 250ml and freeze remainder for another use. Stock will keep frozen for 3 months.
- 2Blanch tomatoes until skin splits (10-20 seconds), refresh in iced water, then peel, cut into wedges and set aside.
- 3Heat 1 tbsp oil in a wok over high heat until smoking, add beef and stir-fry until browned (1 minute). Transfer to a plate and set aside.
- 4Return wok to heat, add remaining oil and shallot and stir-fry until just tender (1-2 minutes), then add tomato and stir-fry until just tender (1-2 minutes). Return beef to pan with garlic and stir-fry until combined (10 seconds). Add soy sauce, vinegar and reserved beef stock, and stir to combine. Scatter chilli and coriander over and serve hot with steamed rice.
Note Aji amarillo chillies are hot orange-yellow chillies used in much Peruvian cuisine, available bottled from Tierras Latinas en Australia or substitute bottled jalapeños.
Drink Suggestion: Spicy shiraz. Drink suggestion by Max Allen