We first tried this tasty stirfry at our favorite little lunch spot in Huanchaco, Peru. A woman whose house is off the main beach strip, up in the lomos, or hills, of the city runs a super-cheap lunch with views of the ocean from her front porch. First, marinate the beef strips in vinegar, chopped garlic, cumin, parsley/cilantro, chopped aji, salt, pepper, and a touch of olive oil. Next, brown the beef in this mixture, adding more olive oil to the frying pan. Add the onions and sweet peppers, cut into strips. Allow these to get a little bit soft. Finish with sliced tomatoes, salt and pepper. Do not overcook. The vegetables should remain slightly firm. Toss this mixture with previously cooked french fried potatoes... your choice if you want to start these from scratch or not. Serve alone or with rice.
Home Cook Book