Ingredients
- •2 lbs filet mignon or tenderloin tips, cut into 1-inch cubes
- •2 tsp kosher salt
- •1 tsp freshly cracked black pepper
- •For stir-fry:
- •2 tbsp neutral oil
- •2 large red onions, cut into thick wedges
- •3 ripe tomatoes, cut into wedges
- •1 aji amarillo pepper, seeded and sliced (or 1 jalapeno)
- •4 cloves garlic, minced
- •3 tbsp soy sauce
- •2 tbsp red wine vinegar
- •¼ cup fresh cilantro, chopped
- •For serving:
- •French fries (thick-cut, freshly fried)
- •Steamed white rice
Instructions
Season filet cubes with kosher salt and pepper.
Place in a vacuum-seal bag in a single layer. Seal.
Preheat sous vide bath to 131°F (55°C).
Submerge and cook for 1 h 30 min.
When done, remove cubes and pat completely dry. Discard bag liquid.
Heat oil in a wok or large skillet over the highest possible heat.
Add beef cubes and sear without moving for 30 sec. Flip and sear another 30 sec. Remove to a plate.
In the same wok, add onion wedges and stir-fry 2 min until charred at edges but still crisp.
Add garlic and aji amarillo. Toss 30 sec.
Add tomato wedges and toss 1 min - they should soften but hold their shape.
Return the seared beef to the wok.
Add soy sauce and red wine vinegar. Toss everything together for 30 sec over high heat.
Remove from heat and toss in fresh cilantro.
Serve immediately on a plate with a mound of fries on one side and steamed rice on the other - the stir-fry goes in the middle, draped over both.
Notes
- •Fries AND rice is not a typo - this is the authentic Peruvian way and it works perfectly
- •The wok must be screaming hot - this is stir-fry, not a braise
- •Soy sauce in Peruvian food comes from Chinese immigrant influence (chifa cuisine)
- •Aji amarillo gives it the distinctive Peruvian heat - jalapeno is the closest sub