Ingredients:

  • 1 lb (450g) sirloin steak, cut into 1/2-inch thick strips
  • 2 tablespoons soy sauce
  • 1 tablespoon red wine vinegar
  • 1 tablespoon aji amarillo paste (optional)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 2 lbs (900g) russet potatoes, peeled and cut into 1/2-inch thick fries
  • Vegetable oil, for frying (about 3-4 cups)
  • Salt, to taste
  • 1 medium red onion, thinly sliced
  • 1/4 cup white vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 2 medium tomatoes, diced
  • 1/4 cup red onion, finely diced (from pickled onions)
  • 1/4 cup cilantro, chopped
  • 1 tablespoon lime juice
  • Salt and pepper, to taste
  • 1 tablespoon vegetable oil
  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced

Instructions:

  1. In a large bowl, combine all marinade ingredients. Add steak and toss to coat. Marinate for at least 30 minutes in the refrigerator.
  2. In a small saucepan, combine vinegar, sugar, salt, and water. Bring to a simmer over medium heat. Add sliced red onion and simmer for 2-3 minutes, until slightly softened. Remove from heat and let cool.
  3. In a medium bowl, combine diced tomatoes, cilantro, lime juice, red onion (use the one after pickling), salt, and pepper. Mix well and set aside.
  4. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels. Season with salt immediately.
  5. Heat remaining 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add marinated steak and stir-fry for 2-3 minutes, until browned on all sides and cooked to your desired doneness. Add sliced bell peppers and stir-fry for another 2-3 minutes, until slightly softened but still crisp.
  6. Arrange fries on plates. Top with stir-fried steak and vegetables. Spoon quick-pickled red onions and tomato salsa over the steak. Serve immediately.