A Mexican-inspired version using charred jalapeños for a sharp, spicy kick.
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Prepare the french fries according to package instructions until very crispy and set aside.
Heat a wok or large heavy skillet over high heat with one tablespoon of oil until smoking.
Sear the beef strips in small batches until browned and charred on the edges, then remove from the pan.
Add the remaining oil and toss in the sliced jalapeños, searing them until the skins are blistered and slightly blackened.
Add the red onions and garlic to the pan with the jalapeños, stir-frying for 2 minutes until the onion edges soften.
Return the beef to the pan and stir in the soy sauce, vinegar, and cumin, tossing rapidly to deglaze the pan.
Fold in the tomatoes and fresh cilantro, cooking for only 1 minute so the tomatoes soften but do not break down.
Gently toss in the crispy french fries to coat them in the sauce and serve immediately over white rice.
