Ingredients :

2 lb beef tenderloin, sliced into thin strips
3 red onions, peeled and cut in eight pieces
2 lb all golden Yukon potatoes, peeled, cut for French fries
4 ají amarillo fresco / fresh yellow hot pepper (chili), sliced into thin strips
4 tomatoes cut in eighths
2 tbs chopped parsley
1 tbs balsamic vinegar
2 tbs soy sauce
1 ¼ cups oil
½ teaspoon key lime juice
Pepper

Preparation:

Ingredients :

6 tbsp vegetable oil
2 lbs stir fry or beef tenderloin
Salt
Pepper
1 tsp freshly crushed garlic
2 large onions thickly cut lengthwise
2 tomatoes thickly cut lengthwise
1 hot yellow chili pepper cut into strips
¼ cup of Pisco Puro Quebranta
Chopped Cilantro

Sauce :
½ cup of chicken broth
6 tbsp red vinegar
6 tbsp soy sauce
1 laurel leave
1 sprig fresh oregano

Preparation:

Serves 6

2 pounds flank or skirt steak
1 tbsp red wine
2 tbsp vegetable oil
2 tsp minced garlic
4 tomatoes, chopped
Salt, pepper and cumin to taste
2 medium onions, thickly sliced
Chopped parsley
1 tbsp vinegar
5 medium potatoes, thinly sliced for French Fries
Vegetable oil

Cut steak into thin strips and marinate in wine for 1 hour. In a large sauté pan, heat the oil and add the garlic. Cook for 3 minutes. Add the steak, and continue to cook until steak reaches desired doneness. Season with salt, pepper, cumin. Reserve some of the cooking liquids.