Recipe by Hunkle
This is an easy flavorful South American recipe. Fun for an exotic change. Time to Make does not include the time it takes to marinate the beef or cook the pasta.
Top Review by Chocolatl
I have been in love with Peruvian food since I visited there in 1978, so I was pleased to find this recipe. Unfortunately, when I made it, I was bitterly disappointed.
The dish is overwhelmingly salty and sour. It doesn't taste Peruvian at all, except for the red pepper and cilantro. Unfortunately, they couldn't save it.
Peru has some excellent pasta dishes. I wish this were one of them. I don't want to hurt anyone's feelings, but this dish just does not work.
- 1 lb cooked spaghetti or 1 lb cooked linguine
- 1 lb beef tenderloin, sliced thinly against the grain (I get the butcher to slice the beef for me)
- 1 cup soy sauce
- 1⁄2 cup white wine vinegar
- 1 large red onion, cut in wedges
- 3 -4 tomatoes, cut in wedges,seeds removed
- crushed red pepper flakes, to taste.
- salt and pepper, to taste
- 2 tablespoons chopped cilantro
Directions See How It's Made
- Mix the soy sauce and wine vinegar.
- Marinate the beef in half the soy and wine vinegar mixture for at least 30 minutes.
- Add 2 tablespoons of oil to a heated pan.
- Sauté marinated beef on high.
- Drizzle in the remaining soy mixture.
- Season with salt and pepper.
- Add the onion, peppers and tomato wedges.
- Sauté briefly (only about a minute).
- Add the cooked spaghetti or linguini and toss with the contents of the pan.
- Serve topped with cilantro.