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A mixture of cultures**SEE COOK'S NOTES** in the spectacular stir-fry meat and potatoes dish. Beef tenderloin makes a statement on the pride the Peruvians take in this, a most popular dish that comes straight out of the Incan Andes.

The Peruvians are so proud of this dish, that it is almost an insult to vary the ingredients. Try to stick as close to the recipe as possible, perchance one of your guests is from Peru.

Serves 6

•	2 Lb. russet potatoes
•	salt
•	Vegetable oil for deep frying, about 1 quart
•	2 lbs. beef tenderloin.
•	2 teaspoon ground cumin
•	pinch of Chinese cinnamon
•	1 teaspoon freshly ground pepper
•	Canola or vegetable oil for stir frying
•	1 Tbs. minced garlic
•	1-2 thai red chile, seeded and finely minced (for milder flavor use red fresno chili)
•	salt
•	1 tsp. Red wine vinegar
•	2 medium red onions, halved lengthwise and sliced crosswise ½ inch thick
•	1½ Lb. plum tomatoes halved, seeded and cut into sixths
•	3 peruvian yellow hot peppers (ajies), seeded and finely sliced (reserve 1 for garnish)
•	6 Tbs. soy sauce
•	4 Tbs. freshly chopped cilantro

DIRECTIONS: Potatoes Fries
1.  Peel potatoes. To prevent darkening, immerse peeled potatoes in a bowl of cold water until ready to
     cut. Cut potatoes into ½ inch strips. Return strips to cold water.

2.  Meanwhile chop all your ingredients for your beef stir-fry.

3.  Slice the meat into ¼ inch thick and cut into ½ inch wide strips. In a large bowl, toss the beef with
     pepper, cinnamon and cumin and 1 Tbs. of soy sauce.

4.  Heat enough oil to cover the base of a large pan or wok and , over medium heat, saute garlic and
     Thai or Fresno chile for 2 minutes. Raise the heat to high heat and working in batches, add beef
     strips and stir fry until browned, about 2 minutes per batch. Season with salt. Transfer the beef along
     with pan juice , garlic and chile to a bowl. Reserve.

5.  Add a little more oil to the pan or wok if necessary and stir fry onion, until barely soft, about 1 minute.
     Season with salt and pepper. Add a few drops of vinegar and continue stir -frying until it has
     evaporated, about another minute. The onion should still have some bite. Remove onion from the pan,
     set aside and repeat procedure with tomato.

6.  Meanwhile in a heavy deep , straight-sided pot , heat oil to 375°F . To prevent splattering, pat potatoes
     dry. Using a spoon, carefully add potato strips, a few at a time, to hot oil. Fry for 5 to 6 minutes or till
     crisp and golden brown, turning once.

7.  Using a slotted spoon, carefully remove potatoes from hot oil. Drain on paper towels. Sprinkle with
     salt. Keep potatoes warm in a 300°F oven while frying remaining potatoes and continue the beef
     stir- fry.

8.  Return beef, onion and tomato to the pan. Add 2 peruvian ajies, 5 tablespoon(s) soy sauce
     and cook for ½ minute. Add 2 tablespoon of the chopped cilantro and the potato fries and toss gently.
     Transfer to a warmed platter, garnish with the rest of the cilantro, the reserved aji and serve
     immediately, accompanied with white rice.

1. The soy sauce and the stir-frying technique used for this dish, reflect the strong Chinese Influences
     on Peru. 

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