The Beef & Marinade

• 1.5 lbs beef sirloin or tenderloin (cut into 1-inch thick strips)
• 3 tbsp soy sauce (low sodium preferred)
• 2 tbsp red wine vinegar (adds essential acidity)
• 2 cloves garlic (minced)
• 1/2 tsp cumin (ground)

The Stir-Fry

• 1 large red onion (sliced into thick wedges)
• 2 large plum tomatoes (sliced into thick wedges, seeds removed)
• 1 tbsp Aji Amarillo paste (or 1 fresh yellow chili, deseeded and sliced)
• 1/4 cup fresh cilantro (roughly chopped)
• 3 tbsp vegetable oil (high smoke point for searing)

The Sides

• 2 large Russet potatoes (cut into batons and fried until crispy)
• 2 cups cooked white rice (long-grain or jasmine)

Step 1: Marination

In a medium bowl, whisk together the soy sauce, red wine vinegar, minced garlic, and cumin. Toss the beef strips in the marinade and let sit for at least 15 minutes at room temperature.

Step 2: Prepare the Potatoes

While the meat marinates, fry the potato batons in oil until golden brown and crispy. Drain on paper towels and season lightly with salt. Keep them warm in a low oven.

Step 3: The High-Heat Sear

Heat a wok or large heavy skillet over high heat with 2 tablespoons of oil. Once the oil is shimmering, add the beef in batches to avoid crowding. Sear quickly until browned on the outside but still slightly pink in the middle. Remove beef and set aside.

Step 4: Sauté the Aromatics

Add the remaining tablespoon of oil to the same pan. Add the red onions and Aji Amarillo. Stir-fry for 2 minutes until the onion edges are slightly charred but still crisp. Add the tomatoes and stir-fry for another minute until they just begin to soften.

Step 5: The Final Toss

Return the beef and any accumulated juices to the pan. Add the remaining marinade liquid. Toss everything together for 30 seconds. Turn off the heat, fold in the crispy fries and fresh cilantro.