- Make the marinade by mixing all the ingredients together in a bowl. Add the meat to the bowl and mix so that it is well covered in marinade. Leave to marinate in the fridge for about 4 hours.
- Drain the meat, reserving the marinade. Heat the vegetable oil in a wok over high heat until just smoking and then add the meat – be careful, the oil might splutter at you. Cook as quickly as possible, tossing it until the meat is browned on all sides.
- Add the red onion and cook for 1 minute. Add the tomatoes and chilli and immediately pour in the pisco. Pour over the reserved marinade, turn off the heat and leave the meat to rest in the sauce for a couple of minutes. Garnish with chopped coriander and parsley. Serve this dish with thick-cut chips and white rice as traditionally served in Peru.
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.