Ingredients:

  • 1 lb (450 g) beef sirloin, flank, or ribeye, trimmed and sliced into 1/2-inch (1.3 cm) strips across the grain
  • 2 cloves garlic, minced
  • 2 tbsp (30 ml) low-sodium soy sauce (or tamari for gluten-free)
  • 1 tbsp (15 ml) red wine vinegar (or white vinegar)
  • 1 tbsp (15 ml) Worcestershire sauce or 1 tbsp oyster sauce (optional)
  • 1 tsp (5 ml) aji amarillo paste or 1 small aji amarillo pepper, seeded and thinly sliced (substitute: 1 small jalapeño or 1 tsp hot sauce)
  • Salt and freshly ground black pepper, to taste
  • 1–2 tbsp (15–30 ml) vegetable oil (for marinating/cooking)
  • 1 large red onion, cut into 1/2-inch (1.3 cm) wedges or thick slices
  • 2 medium tomatoes (roma or vine), cut into wedges (seeds removed if very juicy)
  • 2 tbsp (8 g) chopped fresh cilantro (for garnish)
  • 1 tsp (5 ml) toasted sesame oil (optional, just a drizzle for aroma)
  • Option A - Traditional fried fries: 2 large russet potatoes (about 1 lb / 450 g total), peeled and cut into 1/2-inch (1.3 cm) sticks; vegetable oil for frying
  • Option B - Oven-baked fries: 2 large russet potatoes (about 1 lb / 450 g), cut into sticks; 2 tbsp (30 ml) vegetable oil; salt to taste
  • 2 cups cooked white rice (long-grain or jasmine) — about 1 cup (190 g) uncooked rice makes ~3 cups cooked

Instructions:

  1. Prep: Slice beef across the grain into 1/2-inch strips and pat dry. Mince garlic; slice onion into wedges; cut tomatoes into wedges and chop cilantro. Cut potatoes into sticks, rinse, and dry thoroughly.
  2. Marinate beef briefly: Toss beef with minced garlic, 1 tbsp soy sauce, a pinch of pepper, and 1 tbsp oil. Let sit 5–10 minutes while preparing other components. Do not over-marinate.
  3. Cook fries (choose one method): Deep-fry - heat oil to 350–375°F (175–190°C) and fry potatoes in batches until golden and crisp (4–6 minutes per batch), drain and season. Oven-bake - toss sticks with 2 tbsp oil and roast at 425°F (220°C), turning once, until crisp (25–30 minutes), then season.
  4. Cook rice according to package directions so it is ready when the stir-fry finishes.
  5. Stir-fry beef: Heat wok or heavy skillet until very hot. Add 1–2 tbsp vegetable oil and swirl. Add beef in a single layer (work in batches to avoid crowding) and sear until browned on the outside but still slightly pink inside, about 1–2 minutes per side. Remove beef to a plate.
  6. Stir-fry aromatics and veg: Return pan to high heat, add oil if needed, then add sliced onion and aji amarillo or jalapeño; stir-fry 1–2 minutes until onion is blistered but still crisp. Add remaining soy sauce, red wine vinegar, and Worcestershire/oyster sauce if using; deglaze and reduce briefly (30–60 seconds). Taste and adjust seasoning.
  7. Finish the dish: Return beef to the pan and toss to coat. Add tomato wedges and toss gently, cooking just until tomatoes warm (30–60 seconds). Add fries to the pan or plate them on the side and fold in briefly so they absorb some sauce but remain somewhat crisp. Drizzle with toasted sesame oil if using and sprinkle with chopped cilantro.
  8. Serve immediately: Plate over steamed white rice, spoon extra pan juices over rice and beef, and serve remaining fries on the side or mixed in. Serve hot.