1poundtender beefsirloin, filet, or flank, cut into 1-inch cubes
2tablespoonsoyster sauce
1 ½tablespoonsfish sauce
1 ½tablespoonssugar
1tablespoonsoy sauce
1teaspoonblack pepper
3garlic clovesminced
1tablespoonolive oil
Stir-fry
10ouncesfrozen thick cut french fries
2tablespoonsolive oildivided
1small red onionsliced
2small tomatoescut into wedges
2garlic clovesminced
1tablespoonred wine vinegar
1tablespoonchopped cilantro
Instructions
Prepare the aji sauce. Combine romaine, olive oil, cilantro, green onions, jalapeno, garlic, salt, and pepper in a blender. Puree until smooth and set aside.
Marinate the beef. Whisk oyster sauce, soy sauce, fish sauce, sugar, black pepper, garlic, and oil in a bowl. Add beef and toss to coat. Marinate at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
Cook the fries, following the package directions. Set aside.
Heat 1 tablespoon oil in a wok or large saute pan over high heat until smoking. Add beef in a single layer and let it sit untouched for about a minute to develop a crust. Toss or shake the pan every 30 seconds for another 1 to 2 minutes, until beef is browned but still pink in the center. Remove and set aside.
Add another tablespoon of oil to the same pan. Add red onion and saute for 2 minutes. Add tomatoes and garlic and cook another 2 minutes, just until the tomatoes start to release juice but still hold their shape.
Add red wine vinegar and let it sizzle for 30 seconds. Return the beef to the pan along with the french fries. Toss everything together for one minute. Adjust seasoning with salt and pepper.
Remove from heat and garnish with cilantro. Serve with aji sauce and steamed rice.
Video
Notes
You can fresh french fries instead of frozen, if desired.