Chinese food far from home: Peru's much-loved tallarin saltado. Photo: William Meppem
400g dried linguine or spaghetti
400g sirloin steak, thinly sliced
1 tsp cornflour
3 tbsp soy sauce
3 tbsp vegetable oil
1 red onion, thinly sliced
½ red capsicum, thinly sliced
2 tomatoes, cut into wedges
½ tsp salt
1 tbsp red wine vinegar
1 tsp sugar
2 spring onions, thinly sliced
¼ cup coriander, finely chopped, to serve
1 tbsp fresh jalapeno chillies, finely chopped (optional)
1. Cook the pasta according to the packet instructions, drain well and chill in cold running water. Drain again and set aside.
2. Toss the sliced steak in the cornflour and one tablespoon of soy sauce. Heat one tablespoon of the oil in a wok or large frypan over a high heat and cook the beef until it's well browned. Remove from the pan and set aside.
3. Heat the remaining oil in the same pan and add the red onion and fry until softened.
4. Add the capsicum and tomatoes and toss until the capsicum is softened. Add the drained noodles, salt, remaining soy sauce, vinegar and sugar and toss until well combined. Return the meat to the pan and toss for a further two to three minutes.
5. Toss through the spring onions and serve scattered with coriander and jalapeno chillies.
- Main Ingredients - Pasta, Beef, Tomato
- Cuisine - South American
- Course - Dinner, Main-course
- Occasion - Midweek dinner