A spicy twist featuring the iconic Peruvian yellow chili paste and crispy potato wedges.
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Season the beef strips with salt, pepper, and cumin, then set aside for 10 minutes.
Heat a wok or large heavy skillet over high heat with 2 tablespoons of oil until it begins to smoke.
Sear the beef in small batches to ensure a deep brown crust, then remove the meat from the pan and set aside.
Add the remaining oil to the same pan and sauté the red onions for 2 minutes until slightly charred but still crisp.
Stir in the minced garlic and Aji Amarillo paste, cooking for 1 minute until fragrant.
Add the tomatoes, soy sauce, and red wine vinegar, tossing quickly so the tomatoes soften but do not fall apart.
Return the beef and its juices to the pan, tossing everything together for 30 seconds to combine the flavors.
Turn off the heat, fold in the crispy potato wedges and fresh cilantro, and serve immediately over white rice.
