Ingredients
Scale
- 700 g beef tenderloin, cut into thick strips (about 1½ lb)
- 500 g yellow potatoes or russet potatoes (4 medium potatoes)
- 200 g red onion, cut into thick wedges (2 medium onions)
- 300 g tomatoes, cut into thick wedges (3 medium tomatoes)
- 30 g fresh ají amarillo, cut into strips (1 large pepper)
- 20 g garlic paste (4 garlic cloves)
- 60 ml soy sauce (4 tablespoons)
- 30 ml red wine vinegar (2 tablespoons)
- 30 ml vegetable oil (2 tablespoons)
- 15 g chopped fresh cilantro (¼ cup)
- 5 g salt (1 teaspoon)
- 2 g ground black pepper (¼ teaspoon)
- 400 g cooked white rice (4 cups)