Peruvian Sauteed Beef Tenderloin (lomo Saltado)

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 1/4 lbs beef tenderloin, sliced into thin strips
• 3 red onions, peeled and cut in eight pieces
• 2 1/4 lbs all purpose potatoes, peeled, cut for french fries
• 4 fresh peruvian yellow chili (yellow, green or orange-colored fresh hot pepper or chili. this is the most common aji used in peru,)
• 4 tomatoes, cut in eighths
• 2 tablespoons chopped parsley
• 1 tablespoon balsamic vinegar
• 2 tablespoons soy sauce
• 1 1/4 cups oil
• 1/2 teaspoon key lime juice
• pepper

Recipe

• 1 preparation:
• 2 heat ½ cup oil in a large skillet over high heat. add beef and quickly sauté until beef is seared and browned on all sides. remove pan from heat and transfer beef to a plate. save covered.
• 3 return pan to medium-high heat and add 1 ½ tablespoons oil. add onions and sauté until edges are seared and they begin to soften, about 2 minutes.
• 4 add aji amarillo, tomatoes, parsley, salt, pepper, soy sauce and vinegar. sauté until tomatoes have softened, about 2 minutes.
• 5 add beef and toss gently.
• 6 optional: for a special taste pour ¼ cup pisco over boiling meat and ignite. cover and set aside.
• 7 heat ¾ cups oil in a large nonstick skillet over medium heat. add potatoes and sauté until browned and tender, about 15 minutes. drain on paper towel.
• 8 unmold rice in center of serving dish. place beef and french fries on each side. sprinkle with finely chopped parsley.