About this recipe: There isn't an easier way to make an authentic Peruvian dish in your own kitchen than this comforting dish. The whole family will love it and before you know it you'll be making it once a week!
For the yellow chilli you can use a Scotch bonnet, but a Peruvian aji amarillo chilli would be best. They're hard to find, though, so feel free to improvise!
Constructively...suggest one less tbsp vinegar, mention when to put the meat back into the pan and add cooking the rice. These are not critical, we really enjoyed it and the Peruvian confirmed it authentic. - 01 Oct 2016
I am peruvian and had loved this recipe since I was a child. Instead of using frozen fries, try making the fries yourself by chopping potatoes into fries and making frying them in a pan, just add a little olive oil. They come out cruncy and great! Also, added cumin and minced garlic to the marinade to give it an authentic taste and served with rice. - 23 Feb 2009 (Review from Allrecipes US | Canada)
My husband is Peruvian, his family introduced me to this, they have it almost every sunday.. Also living in Miami, there are tons of latin/south american restaurants that serve this dish. Tastes authentic, the only things I did was: marinate the meat in the vinegar and soy sauce,thinly slice hot yellow peppers add a bit of garlic and cumin. Also I've never liked how the potatoes are always soggy, so toss them in last when ready to serve the dish. I used large slices of RED onion and ROMA tomato along with cilantro, NOT parsley. One thing is this doesn't produce much juice or gravy, which is my family's favorite part to top white rice. I also serve spicy aji sauce on the side. The better cut of steak you use, the better this will be. - 20 Feb 2007 (Review from Allrecipes US | Canada)