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I recently ate at a Peruvian steak restaurant and loved the big flavors and sweet/hot spices. So, I decided to recreate these flavors in a simple, homemade stir-fry.

Aji Amarillo, a hot yellow pepper paste, is one of the ingredients used in this style of cooking. You can buy it in a jar at many markets. If difficult to find, use any hot pepper sauce or follow the Aji Amarillo substitute below.

HELPFUL HINTS:

Four crushed garlic cloves can be used instead of minced garlic.

To buy: 3/4 pound grass-fed beef tenderloin or strip steak, 1 bottle reduced sodium soy sauce, 1 container minced garlic, 1 bottle balsamic vinegar, 1 jar Aji Amarillo paste, 1 package microwaveable Jasmin rice, 1 red onion, 1 red bell pepper, 1 bunch celery and 1 bunch scallions.

1 package microwaveable Jasmin rice to make 1 1/2 cups cooked

Add the soy sauce and 1 teaspoon minced garlic to a small bowl. Thinly cut the steak into 1/2-inch slices and add it to the bowl, turning the pieces over to make sure they are coated with the sauce. Let marinate for 4 to 5 minutes while you prepare the remaining ingredients. Mix balsamic vinegar, remaining 1 teaspoon minced garlic and Aji Amarillo paste together in another small bowl. Set aside. Microwave rice according to package instructions. Measure 1 1/2-cup rice and reserve the remaining rice for another time. Divide the rice between 2 dinner plates. Heat the canola oil in a wok or large nonstick skillet until it starts to sizzle. Add the steak and stir-fry 1 to 2 minutes. Remove to a plate. Add the onion and stir-fry 1 minute. Add the red bell pepper and celery. Stir-fry with the onion 1 minute. Return the steak to the wok and then add the balsamic vinegar sauce. Toss to combine all ingredients. Top with the scallions and salt to taste. Divide in half and spoon over the ricer on the dinner plates.

If you can't find aji Amarillo for this recipe, puree 1/4 cup chopped jalapeno pepper with 1/4 cup chopped yellow bell pepper. You only need a small amount for the recipe. Reserve any extra to add to some vegetables or rice.

Per serving: 528 calories (26.9 percent from fat), 15.8 g fat (5.2 g saturated, 7.1 g monounsaturated), 84 mg cholesterol, 42.2 g protein, 54.6 g carbohydrates, 5.1 g fiber, 474 mg sodium.