Ingredients:

  • 5 lbs Sirloin or Tenderloin Steak, cut into 1-inch strips
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Oregano
  • 2 cloves Garlic, minced
  • 2 tablespoons Soy Sauce (for marinade)
  • 1 tablespoon Red Wine Vinegar (for marinade)
  • Salt & Black Pepper to taste
  • 1 lb bag frozen, thick-cut French Fries
  • 4 tablespoons High Smoke Point Oil (Canola/Vegetable), divided
  • 1 large Red Onion, cut into thick wedges
  • 3 medium Roma Tomatoes, cut into thick wedges
  • 1/2 cup Fresh Cilantro, roughly chopped
  • 1/4 cup Beef Broth (low sodium)
  • 2 tablespoons Soy Sauce (for sauce)
  • 1 tablespoon Red Wine Vinegar (for sauce)
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon Aji Amarillo Paste (optional)
  • 1 teaspoon Cornstarch mixed with 1 tablespoon cold water (slurry)
  • 4 cups Cooked White Rice, for serving

Instructions:

  1. Combine steak strips with cumin, oregano, minced garlic, 2 tbsp soy sauce, 1 tbsp vinegar, salt, and pepper. Mix well and set aside for at least 15 minutes to marinate.
  2. Fry the French fries according to package instructions until golden and crispy. Drain well, lightly season with salt, and set aside near the stovetop.
  3. In a small bowl, whisk together the beef broth, additional soy sauce, additional vinegar, Worcestershire sauce, and Aji Amarillo paste (if using). Set the cornstarch slurry aside.
  4. Heat 2 tablespoons of oil in a large wok or skillet over very high heat until shimmering. Sear the beef in batches (do not overcrowd) until a deep brown crust forms, about 1-2 minutes per batch. Remove the seared beef and set aside.
  5. Add the remaining 2 tablespoons of oil to the wok. Toss in the onion wedges and stir-fry quickly until they just begin to soften but retain a bite (about 1 minute). Add the tomato wedges and stir-fry for 30 seconds.
  6. Return the seared beef to the wok. Immediately pour the prepared sauce base over the meat and vegetables. Bring to a rapid simmer.
  7. Stir the cornstarch slurry one more time, pour it into the bubbling sauce, and toss constantly until the sauce thickens slightly to coat the ingredients (about 30 seconds).
  8. Immediately remove the wok from the heat. Toss in the pre-fried French fries and most of the fresh cilantro. Give everything one final, gentle toss to combine.
  9. Serve immediately alongside the hot white rice.