How to make it
8 steps. Take it one step at a time.
Heat oil to 350°F
Heat oil to 350°F (177°C) in a deep pan or fryer. Fry the potato strips until golden brown and crispy. Drain on paper towels and season with a pinch of salt. Keep warm.
10 minSeason the beef strips
Season the beef strips with salt and black pepper.
Heat 2 tablespoons of oil
In a large wok or heavy skillet, heat 2 tablespoons of oil over very high heat until smoking. Add the beef in batches and sear quickly until browned on the outside but still tender. Remove beef from the pan and set aside.
5 minAdd the red onion and aji amarillo chili
In the same pan, add the red onion and aji amarillo chili. Stir-fry for 2 minutes until the onion is slightly softened but still crisp.
2 minAdd the minced garlic and sauté
Add the minced garlic and sauté for 30 seconds until fragrant. Add the tomatoes and stir-fry for another minute until they just begin to soften.
2 minReturn the beef and its juices
Return the beef and its juices to the pan. Pour in the soy sauce and red wine vinegar. Toss everything together for 1 minute to combine the flavors.
1 minTurn off the heat
Turn off the heat. Gently fold in the fried potatoes and half of the chopped cilantro.
Serve immediately with white rice, garnished
Serve immediately with white rice, garnished with the remaining cilantro.
A little kitchen wisdom
For the best results, sear the beef in small batches over extremely high heat to get a smoky 'wok hei' flavor. Use a waxy potato like Yukon Gold or a starchy Russet for the fries to ensure they hold their shape.
