Beef flambéed with Peruvian Pisco for a deep, complex flavor profile.
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Double-fry the potato batons in neutral oil until golden and crisp, then drain and season with fine sea salt.
Heat a heavy-bottomed carbon steel wok over high heat until smoking point; add oil and sear beef in small batches to achieve a deep Maillard crust without boiling the meat.
Add the sliced onions and garlic to the wok, tossing rapidly for 30 seconds to maintain a crisp texture while infusing the aromatics.
Carefully pour the Pisco around the rim of the wok and tilt toward the flame to ignite; allow the alcohol to burn off completely to leave a floral, grape essence.
Deglaze the pan with soy sauce, red wine vinegar, and aji amarillo paste, scraping the bottom to incorporate the fond.
Stir in the tomato wedges and beef stock, simmering for only 45 seconds to ensure the tomatoes soften but do not lose their structural integrity.
Toss in the prepared fries and half the cilantro, coating them quickly in the pan juices to absorb the savory emulsion.
Plate immediately and garnish with the remaining fresh cilantro, serving alongside steamed jasmine rice for the traditional starch pairing.
