SAUTÉED BEEF TENDERLOIN

The arrival at the half of the XIX century of the chinesse manpower contrated to work in the large haciendas of the coast and in the railways, had a deep effect in the peruvian culinary customs. The Sautéed Beef Tenderloing is probably the best modern plate to symbolize the peruvian enthusiasm by the chinesse technique of stir-fry. With the traditional chilli taste and a touch of soy sauce, this meat and potatoe dish is one of the favorities of the peruvian families.

INGREDIENTS
. 2.2 lb (1 k) beef tenderloin, sliced into thin strips
. 3 red onions, peeled and cut in eight pieces
. 2.2 lb (1 k) all purpose potatoes, peeled, cut for French fries
. 4 ají amarillo fresco / fresh yellow aji (chili) , sliced into thin strips
. 4 tomatoes cut in eighths
. 2 tablespoons chopped parsley
. 1 tablespoon balsamic vinegar
. 2 tablespoons soy sauce
. 1 ¼ cups oil
. ½ teaspoon key lime juice
. Pepper

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. 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. Add aji amarillo, tomatoes, parsley, salt, pepper, soy sauce and vinegar. Sauté until tomatoes have softened, about 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 large nonstick skillet over medium heat. Add potatoes and sauté until browned and tender, about 15 minutes. Drain on paper towel. Unmold rice in center of serving dish. Place beef and french fries on each side. Sprinkle with finely chopped parsley.
8 servings.