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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preparation: | 2. Heat ½ cup oil in a large skillet over high heat. Add beef and quickly sauté 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 ½ tablespoons oil. Add onions and sauté until edges are seared and they begin to soften, about 2 minutes. | 4. Add aji amarillo, tomatoes, parsley, salt, pepper, soy sauce and vinegar. Sauté until tomatoes have softened, about 2 minutes. | 5. Add beef and toss gently. | 6. Optional: For a special taste pour ¼ cup Pisco over boiling meat and ignite. Cover and set aside. | 7. 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. | 8. Unmold rice in center of serving dish. Place beef and french fries on each side. Sprinkle with finely chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin	2 1/4		sliced	2519.4057	0.0	200.0225	185.2324
red onion	3		peeled cut	-	-	-	-
potato	2 1/4		peeled cut	-	-	-	-
peruvian yellow chili pepper this most common	4			-	-	-	-
tomato	4		cut	160.8396	34.7592	7.8633	1.7871
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
balsamic vinegar	1	tablespoon		14.08	2.7248	0.0784	0.0
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
oil	1 1/4	1/4		140.16	0.0	0.0448	15.9168
key lime juice	1/2	teaspoon		-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.