Peruvian Sauteed Beef Tenderloin (Lomo Saltado)

Name: 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

11 ingredients

8 steps

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

Preparation:
2

Heat 1/2 cup oil in a large skillet 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.
3

Return pan to medium-high heat and add 1 1/2 tablespoons oil. Add onions and saute until edges are seared and they begin to soften, about 2 minutes.
4

Add aji amarillo, tomatoes, parsley, salt, pepper, soy sauce and vinegar. Saute until tomatoes have softened, about 2 minutes.
5

Add beef and toss gently.
6

Optional: For a special taste pour 1/4 cup Pisco over boiling meat and ignite. Cover and set aside.
7

Heat 3/4 cups oil in a large nonstick skillet over medium heat. Add potatoes and saute 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.