Peruvian Sauteed Beef Tenderloin (Lomo Saltado)

• 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

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.

beef tenderloin, red onions, potatoes, yellow chili, tomatoes, parsley, balsamic vinegar, soy sauce, oil, lime juice, pepper

Taken from www.food.com/recipe/peruvian-sauteed-beef-tenderloin-lomo-saltado-364352 (may not work)