Peruvian stir-fry infused with smoky chipotle and served with a side of corn tortillas.
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Prepare the french fries according to package instructions until they are extra crispy, then set aside.
In a small bowl, whisk together the soy sauce, apple cider vinegar, and minced chipotle peppers to create the fusion sauce.
Heat a large wok or heavy skillet over high heat with 2 tablespoons of oil until it begins to smoke slightly.
Sear the beef strips in small batches to ensure they brown deeply without steaming; remove beef from the pan and set aside.
Add the remaining oil to the pan and stir-fry the red onions for 2 minutes until charred on the edges but still crunchy.
Add the garlic and tomatoes to the pan, cooking for only 1 minute so the tomatoes stay intact.
Return the beef to the pan, pour in the chipotle-soy sauce, and toss rapidly for 30 seconds to glaze everything.
Fold in the crispy fries and cilantro, then serve immediately with warm corn tortillas and lime wedges on the side.
