Ingredients

• Beef sirloin, cut into thick strips 500 g
• Red onion, cut into thick wedges 1 large (200 g)
• Tomatoes, cut into wedges 2 medium (250 g)
• Aji amarillo paste 1 tbsp (15 g)
• Garlic, minced 3 cloves (12 g)
• Soy sauce 3 tbsp
• Red wine vinegar 2 tbsp
• Ground cumin and black pepper 1/2 tsp each
• Vegetable oil 2 tbsp, plus about 1 liter for frying
• Potatoes, peeled and cut into thick fries 500 g
• Fresh cilantro, chopped 1/4 cup (4 g)
• Long-grain white rice 250 g
• Water, for the rice 500 ml
• Salt 1.5 tsp (9 g)

Instructions

1. 1

   Bring the water to a boil with 1 tsp of salt, add the rice, cover and cook on low heat for 18 minutes, then leave it covered off the heat.

2. 2

   Season the beef with the cumin, pepper and garlic. Heat the frying oil to 175C and fry the potatoes in two batches for 6-7 minutes each until golden; drain and sprinkle with the remaining salt.

3. 3

   Heat a wok or large skillet over very high heat with 1 tbsp of oil and sear the beef in two batches for 1-2 minutes per batch until browned but pink inside; set aside.

4. 4

   Add the remaining 1 tbsp of oil, then the onion and aji amarillo paste, and stir-fry for 1 minute so the onion stays crisp.

5. 5

   Add the tomato wedges and stir-fry for 1 minute, then return the beef with its juices.

6. 6

   Pour the soy sauce and vinegar around the edge of the pan, toss for 30 seconds so they bubble into a glossy sauce, and stir in most of the cilantro.

7. 7

   Fold in the fries or pile them on top, sprinkle with the rest of the cilantro and serve at once with the rice.