4 medium sized potatoes (Russet)
1 chopped garlic clove
1 pound of beef sirloin (preferably grass-fed)
2 tablespoons of pisco (optional)
2 onions cut in strips
3 tomatoes in strips (remove juice and seeds)
1 yellow Peruvian hot pepper julienne sliced (long medium-sized orange or yellow hot pepper can substitute)
3 tablespoons of Bragg's amino acids
A drop of vinegar
Vegetable oil, salt, and pepper
Peel potatoes and chop into fry-size and soak in water for 20 minutes. Drain and dry well. Fry them in batches in abundant hot oil, just until they are golden brown. Set aside on absorbent paper towels. Add salt and keep warm.
Fry the garlic in a small amount of oil and add the meat. Season with salt and pepper, then add pisco to flambé. Remove the meat from the frying pan and keep warm.
Add onion, tomato and hot pepper to the pan and fry for 30 seconds before adding the amino acids, vinegar, salt, and pepper. Re-add the meat to the pan just enough to bring it to the same temperature and sprinkle parsley onto the dish.
Serve with rice. Potatoes can be served on top of the dish or on the side as French fries.