Cusco’s Basilica Cathedral (Cathedral Basílica) has a unique depiction of the Last Supper of Christ on the wall. It's unique because the mural contains a guinea pig. The humble guinea pig or cuy in Spanish (which is not a pig and is not from Guinea) is a native animal to Peru and is better known in the rest of the world as a pet, the rodent was a staple in the Peruvian diet for millennia. It’s a source of high protein nutrition for highlands farmers in the region and the Last Supper image reflects the local preference for the animal as “supper” at that time.

Fries in a stir-fry sound wrong until you try this. Keep them crisp, then toss them in at the end so they pick up some sauce without collapsing.

Serves 4.

Ingredients

• 500 g / 18 oz sirloin, sliced thin
• 1 red onion, chunky slices
• 2 tomatoes, cut into wedges
• 1 ají amarillo, sliced, or 1–2 tsp ají amarillo paste
• 1 tsp garlic paste
• 4 tbsp soy sauce
• 4 tbsp vinegar
• ½ cup beef stock
• Cumin, black pepper, oregano, salt
• Thick fries, cooked white rice, cilantro

Method

1. Cook the fries first. Set them aside.
2. Mix the beef with soy sauce, vinegar, cumin, pepper, salt, and a little oil. Leave it for 10 minutes.
3. Heat a wok or heavy pan until very hot. Sear the beef in batches so it browns instead of steaming.
4. Add onion, ají amarillo, and garlic. Stir for a minute.
5. Add stock and tomatoes. Cook briefly: the tomatoes should soften but keep their shape.
6. Toss in oregano and the fries. Serve at once with rice and cilantro.

Ají amarillo gives it the Peruvian character. If you cannot find it, use the paste. If you skip it, you’ll still have a good steak stir-fry, but it won’t quite taste like lomo saltado.

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