Ingredients:
- 1 lb (450g) beef sirloin or tenderloin, cut into 1/2-inch (1.25cm) thick strips
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 1 tablespoon aji amarillo paste (if available, otherwise a pinch of cayenne pepper)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large red onion, cut into wedges
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 2 ripe tomatoes, cut into wedges
- 2 cloves garlic, minced
- 1 inch (2.5cm) piece of ginger, grated
- 1/4 cup beef broth (or chicken broth)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, adds umami)
- 1 tablespoon red wine vinegar
- 1 tablespoon chopped fresh cilantro
- Cooked white rice (jasmine or long-grain)
- French fries (store-bought or homemade)
Instructions:
- In a large bowl, combine the beef strips with all the marinade ingredients. Mix well and let marinate for at least 15 minutes, or up to several hours in the refrigerator.
- While the beef is marinating, prepare all the vegetables: cut the onion and peppers into strips, and the tomatoes into wedges. Mince the garlic and ginger.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry quickly until browned on all sides but still slightly pink inside. Remove the beef from the wok and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the wok. Add the onion and bell peppers and stir-fry until softened but still slightly crisp. Add the garlic and ginger and cook for another minute until fragrant.
- Add the tomato wedges to the wok and cook until slightly softened. Add the beef broth, soy sauce, oyster sauce (if using), and red wine vinegar. Bring to a simmer and cook for a few minutes to thicken slightly.
- Return the beef to the wok and toss with the vegetables and sauce to coat. Stir in the chopped cilantro. Serve immediately over cooked rice with a side of French fries.