I am an American living in Lima, Peru, and I learned a lot about this dish from a Peruvian friend that cooked it for me. Since she doesn't use written recipes with measurements, I looked one up to combine these ideas with her suggestions. As others have said, marinate the meat before you cook it. I marinated beef tenderloin with red wine vinegar (some use red wine for this), soy sauce, pressed garlic cloves, cumin, oregano, salt, and black pepper. As others have mentioned, this dish is always cooked here in Peru with red onion. I soaked my onion in some water and vinegar to lessen the onion flavor since they are quite strong here. I do recommend taking out the seeds of the tomatoes (I used Roma) because that can add extra liquid that takes away from the desired stir-fry cooking style that stems from the Chinese influence in this dish. Don't cover it as it cooks - keep it "jumping" as the name implies.
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I am an American living in Lima, Peru, and I learned a lot about this dish from a Peruvian...