Beef with Tender Kión

Peel the potatoes and cut them into sticks.

Cook them in salted water until tender.

Once cooked, drain them using a colander and set aside.

In a skillet, heat two tablespoons of butter.

Once hot, sauté the thinly sliced kión (ginger) and the beef, which should be cut into medium-sized strips.

Season the mixture with salt, soy sauce (sillao), and seasoning powder.

Cook until the beef is golden brown.

Once the beef is browned, add a few tablespoons of water to the skillet and bring to a boil.

Dilute the chuño (potato starch) in two tablespoons of water, then add it to the skillet, stirring well until the sauce begins to thicken.

Add the cooked potatoes, chopped scallions, and the thinly julienned white onion.

Cook over low heat for ten minutes, allowing the flavors to meld.