Peruvian Beef Stir-Fry with Aji Amarillo and Crispy Potatoes

Ingredients

• beef sirloin, thinly sliced500g
• aji amarillo paste3 tbsp
• soy sauce2 tbsp
• red wine vinegar1 tbsp
• garlic cloves, minced4
• ground cumin1 tsp
• potatoes, cut into wedges400g
• vegetable oil4 tbsp
• red onion, thinly sliced1 medium
• cherry tomatoes, halved200g
• fresh cilantro, chopped3 tbsp
• lime juice2 tbsp
• salt and black pepperto taste
• steamed white rice, for serving400g

Directions

1. 1

   In a bowl, whisk together aji amarillo paste, soy sauce, red wine vinegar, minced garlic, and cumin. Add the sliced beef, toss to coat, and let marinate for 10 minutes at room temperature.

2. 2

   Bring a large pot of salted water to a boil. Add potato wedges and blanch for 5 minutes. Drain well and pat dry. Toss with 1 tbsp vegetable oil and a pinch of salt.

3. 3

   Heat a large heavy skillet or wok over high heat. Add 2 tbsp oil. Sear the beef strips in a single layer (work in batches if needed) for about 2 minutes per side until deeply browned. Remove beef and set aside.

4. 4

   In the same skillet, add remaining 1 tbsp oil. Fry the blanched potato wedges, turning occasionally, for 6-8 minutes until golden and crispy. Sprinkle with salt and remove from skillet.

5. 5

   Lower heat to medium. Add a splash of oil if needed, then sauté the red onion slices for 2 minutes until softened. Stir in cherry tomatoes and cook 1 minute more. Return beef and any juices to the pan, toss everything together, and remove from heat.

6. 6

   Finish with fresh cilantro, lime juice, and a final crack of black pepper. Serve immediately over steamed rice, with the crispy potatoes alongside.