A popular, traditional Peruvian recipe, this dish originated as part of the chifa tradition (the Chinese cuisine of Peru), though its popularity has made it part of the mainstream culture. First tasted in a great nearby Peruvian restaurant, my husband and I then ventured to try recreating this dish ourselves with guidance from our Peruvian friends. It is a quite filling warm dish full of great flavor that can be eaten year round. We use it as our test dish to see how good a Peruvian restaurant really is given it’s simplistic nature.
Ingredients:
Crispy French Fries
1 lb Flank Steak
1 Yellow Onion
4 Plumb Tomatoes
2 Cloves of Garlic
1 Cup Soy Sauce
1 Tbs White Vinegar
1 tsp Cumin
3 Tbs Aji Amarillo
Directions:
Remove seeds from tomatoes and slice julienne style. Wash and remove cilantro leaves form stem. Lay both to the side for later.
Rub meat with salt and pepper and roast in pan. Remove from pan and lay to the side to cool prior to slicing against the grain.
In a small bowl mix soy sauce, vinegar, and cumin.
Sauté onions and garlic until brown in the meat pan. Add sliced steak back into pan and add aji amario. Pour sauce mixture from bowl into the pan and mix everything together.
Add in sliced tomatoes right at the end, ensuring they don’t disintegrate. Garnish with cilantro leaves.
Serve over french fries with basmati rice on the side and a fried egg on top.
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