Ingredients:
- 1.5 lbs Sirloin steak, sliced into 1/2-inch thick strips
- 1 tbsp Vegetable oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 Large red onion, sliced into thick wedges
- 2 Plum tomatoes, sliced into thick wedges
- 1 Aji Amarillo pepper, deseeded and sliced into thin strips
- 3 Garlic cloves, minced
- 0.5 cup Fresh cilantro, roughly chopped
- 3 tbsp Soy sauce
- 2 tbsp Distilled white vinegar
- 1 tsp Cumin
- 1 tbsp Beef stock
- 2 cups Frozen French fries, prepared according to package instructions
- 3 cups Cooked white jasmine rice
Instructions:
- Prep the fries. Bake or air fry your 2 cups of frozen French fries until they are golden and shatter crisp. Note: Extra crispiness prevents them from getting soggy too quickly in the sauce.
- Season the beef. Toss your 1.5 lbs of sliced sirloin with 1 tsp salt, 0.5 tsp pepper, and 1 tsp cumin until evenly coated.
- Heat the pan. Add 1 tbsp vegetable oil to your skillet and heat until it is shimmering and just starting to smoke.
- Sear the steak. Add the beef in a single layer. Let it sit undisturbed for 2 minutes until a dark brown crust forms, then flip and cook for 1 more minute. Remove beef from the pan.
- Sauté the aromatics. In the same pan, add the sliced red onion and Aji Amarillo strips. Cook for 2 minutes until the onion edges start to char but remain crisp.
- Add garlic and tomatoes. Stir in the 3 minced garlic cloves and plum tomato wedges. Cook for 1 minute until the tomatoes just begin to soften.
- Deglaze the pan. Pour in the 3 tbsp soy sauce, 2 tbsp vinegar, and 1 tbsp beef stock. Scrape the bottom of the pan until all the brown bits are dissolved into the sauce.
- Combine and finish. Return the beef and any juices to the pan. Add the prepared fries and 0.5 cup cilantro.
- The final toss. Toss everything together for 30 seconds until the sauce is velvety and coats every ingredient.
- Serve immediately. Plate the mixture next to 3 cups of hot jasmine rice until the steam carries the aroma throughout the room.