- 1 tablespoon vegetable oil, plus more if needed
- 5 ounces beef tenderloin, sliced
- Cumin, to taste
- Salt and freshly ground pepper, to taste
- 2 tablespoons pisco brandy
- ½ large onion, thinly sliced
- 1 tablespoon garlic paste
- 1 tablespoon yellow chili paste (Aji Amarillo), or to taste
- ½ large tomato, seeded, halved, and thinly sliced
- 1 tablespoon white vinegar
- 1 tablespoon soy sauce
- ½ tablespoon ponzu sauce
Season meat to taste with cumin, salt, and pepper. Heat oil in a wok over medium-high heat. Add meat and pisco and cook until meat is seared and the juices start to release. Remove meat and set aside. Add onion and cook until soft, adding extra oil if needed. Add garlic and yellow pepper paste to taste, cook until fragrant. Add tomato, vinegar, soy sauce, and ponzu. Return meat to wok and cook until tomato softens. Serve over fried potatoes or yucca with a side of white rice.
NOTE: Yellow chili paste (Aji Amarillo) is a spicy Peruvian ingredient that can be found at Latin markets or in the international section of most grocers. Different brands provide different levels of heat, so taste first to determine how much to add.
Recipe courtesy of Jalea