Peruvian Sauteed Beef Tenderloin (Lomo Saltado)

Ingredients

• 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

Directions

1. 1

   Preparation:

2. 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. 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. 4

   Add aji amarillo, tomatoes, parsley, salt, pepper, soy sauce and vinegar. Sauté until tomatoes have softened, about 2 minutes.

5. 5

   Add beef and toss gently.

6. 6

   Optional: For a special taste pour ¼ cup Pisco over boiling meat and ignite. Cover and set aside.

7. 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. 8

   Unmold rice in center of serving dish. Place beef and french fries on each side. Sprinkle with finely chopped parsley.