Sauteed Beef Tenderloin

Lomo Saltado

2.2 lb (1 kg) beef tenderloin, sliced into thin strips
3 red onions, peeled and cut into strips
2.2 lb (1 kg) potatoes, cut for French Fries (or pre-cooked french fries)
4 ají amarillo fresco/fresh aji peppers, sliced into thin strips (optional)
4 tomatoes, cut into small wedges
2 Tbs chopped fresh parsley
1 Tbs red vinegar
2 Tbs soy sauce
½ tsp lime juice
Salt & pepper to taste
1 ¼ c oil

Heat ½ cup oil in a large skillet over high heat. Add beef and quickly sauté until beef is browned on all sides. Remove beef and save on a covered plate.

Return pan to medium-high heat and add 1 ½ tablespoons oil. Add onions and sauté until soft, about 2 minutes.

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

Add beef and toss gently.

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.

To serve, mold rice in center of plate. Toss beef and french fries together. Serve over rice. Sprinkle with finely chopped parsley.

Serves 8