Name: Peruvian Beef Stir-Fry with French Fries and Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1.5 lbs (680 g) sirloin steak, sliced into 1/4-inch strips against the grain; 3 tablespoons soy sauce; 2 tablespoons red wine vinegar; 2 cloves garlic, finely minced; 1 tablespoon aji amarillo paste; 1 teaspoon ground cumin; 1/2 teaspoon freshly ground black pepper; 4 medium russet potatoes, peeled and cut into 1/2-inch fries; Vegetable oil, for deep-frying (about 4 cups); 2 cups cooked white rice, kept warm; 3 tablespoons vegetable oil; 1 large red onion, cut into thick wedges; 2 ripe Roma tomatoes, cut into wedges; 1 fresh aji amarillo or jalapeu00f1o, thinly sliced; 2 tablespoons chopped fresh cilantro, to garnish

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Peruvian Beef Stir-Fry with French Fries and Rice is a beloved Chifa-style dish that blends Peruvian ingredients with Chinese wok technique. Tender strips of marinated sirloin are quickly seared with red onions, ripe tomatoes, and aji amarillo, then plated over a bed of golden fries and steamed rice. It is a vibrant, savory plate that perfectly captures the multicultural soul of Lima's home kitchens.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

620 kcalCalories
24 gFat
6 gSaturated Fat
62 gCarbs
5 gFiber
6 gSugar
38 gProtein
780 mgSodium
1180 mgPotassium
85 mgCalcium
5 mgIron
28 mgVitamin C
210 mcgVitamin A

Ingredients

For the beef and marinade

1.5 lbs (680 g) sirloin steak, sliced into 1/4-inch strips against the grain
3 tablespoons soy sauce
2 tablespoons red wine vinegar
2 cloves garlic, finely minced
1 tablespoon aji amarillo paste
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper

For the stir-fry, fries, and rice

4 medium russet potatoes, peeled and cut into 1/2-inch fries
Vegetable oil, for deep-frying (about 4 cups)
2 cups cooked white rice, kept warm
3 tablespoons vegetable oil
1 large red onion, cut into thick wedges
2 ripe Roma tomatoes, cut into wedges
1 fresh aji amarillo or jalapeño, thinly sliced
2 tablespoons chopped fresh cilantro, to garnish

Directions

In a bowl, combine the beef strips with soy sauce, red wine vinegar, garlic, aji amarillo paste, cumin, and black pepper. Let marinate for 15 minutes at room temperature while you prep the other ingredients.
Heat about 1 inch of vegetable oil in a heavy skillet to 350°F (175°C). Fry the potatoes in batches for 4-5 minutes until golden and crisp, then drain on paper towels and season lightly with salt; keep warm.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until just smoking. Add the beef in a single layer and sear undisturbed for 90 seconds to develop a crust, then stir-fry another 45 seconds until just cooked through. Transfer to a plate.
Add the red onion to the same wok and stir-fry for 1 minute until slightly softened but still crisp. Add the tomatoes and sliced chili, tossing for about 30 seconds until they just begin to break down.
Return the beef and any collected juices to the wok, drizzle in the remaining 1 tablespoon of soy sauce, and toss everything together for 30 seconds. Remove from heat immediately.
Mound the warm rice on one side of each plate and the fries on the other, then spoon the beef stir-fry (with its pan juices) directly over the fries.
Garnish with chopped cilantro and serve right away while everything is hot.

Cook’s Notes

For easier slicing, place the steak in the freezer for 15 minutes so it firms up before you cut it into thin strips.
Source aji amarillo paste from a Latin grocery; in a pinch, substitute with 1 teaspoon yellow chili powder plus 1/2 teaspoon sweet paprika.
Keep the wok at high heat the entire time so the beef sears and the vegetables stay crisp-tender rather than stewing.
For ultra-crispy fries, fry once at 325°F for 4 minutes, rest 10 minutes, then fry again at 375°F for 2-3 minutes until deep golden.
Serve with lime wedges and extra aji on the side for anyone who wants more brightness and heat.