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
Heat ½ cup oil in a large skillet or preferably a wok over high heat. Add beef and quickly saute until beef is seared and browned on all sides. Remove pan from heat and transfer beef to a plate. Save covered.
Return skillet or wok to medium-high heat and add 1 ½ tablespoons oil. Add onions and saute for about 2 minutes.
Add aji amarillo / hot yellow pepper, tomatoes, parsley, salt, pepper, soy sauce and vinegar. Saute for another 2 minutes.
Add beef and toss gently.
Optional: For a special taste pour ¼ cup Pisco over boiling meat and ignite. Cover and set aside.
Heat ¾ cups oil in a separate large nonstick skillet over medium heat. Add potatoes and fry until golden and tender, about 15 minutes. Drain on paper towel.
Serve with white rice. Sprinkle with finely chopped parsley.