Pique Macho with Spicy Sausage and Beef Stir-Fry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

A classic Bolivian street food made with spicy sausage, beef strips, vegetables, and boiled potatoes all tossed in a flavorful sauce. This latin american-inspired beef ready in about 45 minutes pairs thinly sliced into strips beef sirloin, medium, sliced white onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, thinly sliced into strips beef sirloin
• 8 oz, sliced Bolivian-style spicy sausage (or chorizo)
• 3 medium, peeled and cut into 1-inch cubes russet potatoes
• 1 large, sliced into strips red bell pepper
• 1 large, sliced into strips green bell pepper
• 1 medium, sliced white onion
• 3, minced garlic cloves
• 2 tbsp aji amarillo paste
• 2 tbsp soy sauce
• 3 tbsp vegetable oil
• 1/2 tsp black pepper
• 1 tsp salt
• 2, sliced for garnish hard-boiled eggs
• 2 tbsp, chopped for garnish fresh parsley

Instructions

1. Step 1: Place 3 medium peeled russet potatoes in a pot of salted water and bring to a boil. Cook for 10-12 minutes until just tender but firm. Drain and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 8 oz sliced spicy sausage and cook for 4-5 minutes until browned and slightly crisp. Remove and set aside.
3. Step 3: In the same skillet, add 1 tbsp vegetable oil and sauté 3 minced garlic cloves, 1 medium sliced white onion, 1 large sliced red bell pepper, and 1 large sliced green bell pepper for 5 minutes until softened but still vibrant.
4. Step 4: Add 1 lb thinly sliced beef sirloin to the skillet and cook, stirring, for 5 minutes until browned.
5. Step 5: Stir in 2 tbsp ají amarillo paste, 2 tbsp soy sauce, 1/2 tsp black pepper, and 1 tsp salt. Mix well to coat the beef and vegetables.
6. Step 6: Return the cooked sausage and the boiled potato cubes to the skillet. Toss gently to combine and heat through for 3 minutes, allowing flavors to meld.
7. Step 7: Transfer to a serving platter and garnish with 2 sliced hard-boiled eggs and 2 tbsp chopped fresh parsley. Serve immediately.