This Peruvian beef stir-fry recipe sees fillet steak marinated in an umami-rich marinade of soy and Worcestershire sauce. As Ceviche founder Martin Morales notes: “This is not just Peru’s most popular stir-fry; it is a perfect fusion of east and west thanks to the combination of Chinese soy, Peruvian chilli and pisco.”
For the Marinade
Note
To add some extra smokiness you could also flambé the meat and vegetables as you pour in the pisco. To do this, very carefully tilt the pan into the gas flame to invite it into the pan and stir vigorously. If you don’t have a gas flame, just follow the above instructions and ensure that the pan is as hot as possible before you add any ingredients.
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