- 4 Tablespoons vegetable oil, divided
- 2 Pounds filet or sirloin steak, cut into strips
- 1/2 large red onion, cut into half-inch slices
- 1 large tomato, sliced into thick rounds
- 3 cloves garlic, minced
- 1 Tablespoon ají amarillo paste (found in most Latin markets)
- 3 Tablespoons soy sauce
- 1 Tablespoon white vinegar
- 2 Tablespoons fresh cilantro, chopped
- 1 Teaspoon TABASCO® Original Red Sauce
- 1 Pound French fries (homemade is best, but frozen will do in a pinch)
- 2 Cups white rice, cooked
- Salt and black pepper to taste
Heat 2 tablespoons of oil in a wok or large sauté pan over high heat. Season the steak with salt and pepper, and cook until browned, about 3-4 minutes. Remove from the pan.
Heat the remaining 2 tablespoons of oil in the same pan. Add the red onion and cook for about 5 minutes until cooked halfway and browned. Add the cut tomato and garlic and sauté for 4 to 5 minutes; the tomatoes should be cooked but not falling apart.
Add the soy sauce, vinegar, and ají amarillo paste and cook for 1 minute. Turn off the heat and stir in the TABASCO® Original Red Sauce and chopped cilantro. Taste and adjust with salt and pepper as needed.
Deep-fry fries when oil has reached 360 degrees (if using a thermometer), until fries are golden brown. Season lightly with salt and pepper.
Serve by pouring the steak and sauce over the fries, and a side of white rice. Enjoy!