Yields 8 portions
- Peanut oil, as needed for frying
- 2 lb/907 yellow Peruvian potato batons
- 4 lb/1.81 g filet mignon, cut into 1/4-in/6-mm strips
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ½ cup/118 mL peanut oil
- 2 large red onions, quartered
- 8 tomatoes, quartered
- 2 ajíes amarillo, deseeded and julienned
- 2 tbsp/30 mL roasted garlic paste
- ¼ cup/59 mL sugar cane vinegar
- ½ cup/118 mL sillao or soy sauce
- ¼ cup/59 mL oyster sauce
- 1 cup/237 mL beef stock
- ¼ cup/59 mL finely chopped cilantro, for garnish
- 5 scallions, diced, for garnish
- 1 quart/946 mL steamed white rice
- Heat the peanut oil in wok or pan suitable for frying over medium heat to 350°F/177°C. Fry the potatoes until golden brown, about 3 minutes. Remove and drain on paper towel-lined sheet tray. Discard oil.
- Season the beef with salt and pepper. Heat the wok over high heat. Add the peanut oil and heat until nearly smoking. Add the beef and sear until it is evenly browned, 2 to 3 minutes. Remove the beef from the wok and set aside.
- Add the onion, tomato, ajíes, and garlic paste and cook over high heat until the ingredients are seared and beginning to brown, about 5 minutes. Return the beef to the wok, and add the vinegar, sillao, oyster sauce, and stock. Continue cooking over high heat until the ingredients are cooked through and the sauce has reduced slightly, about 1 minute.
- Transfer the stir fry to a serving platter and garnish with the cilantro and scallions.
- Serve with the fried potatoes and white rice.