How to make Pique macho

Ingredients

• 600 g beef sirloin or rump, in bite-sized strips
• 4 frankfurter sausages, sliced
• 1 kg potatoes, cut into thick chips, and oil for frying
• 2 onions, cut into wedges
• 2 tomatoes, cut into wedges
• 1 green pepper, in strips
• 1 or 2 hot chillies (locoto if you can find it), in strips
• 2 garlic cloves, 1 teaspoon cumin, 2 tablespoons soy sauce
• 4 hard-boiled eggs, sliced
• Salt, mustard and mayonnaise to serve

Method

1. Mix the beef with the garlic, cumin, soy sauce and a pinch of salt and leave for 20 minutes.
2. Fry the chips until golden and crisp, drain and keep warm.
3. In a large frying pan, brown the beef on a high heat, then add the sausages, onion, pepper and chilli and fry for 5 minutes.
4. Add the tomatoes and a splash of water and cook for 2 minutes more.
5. Pile the chips on a large platter, spoon the meat and its juices over them, and top with the eggs. Serve with mustard and mayonnaise.