Instructions:
- Marinate the Beef: In a bowl, toss the sliced beef with the initial 2 Tbsp soy sauce, cumin, oregano, salt, and pepper. Set aside for at least 10 minutes.
- Prep the Fries and Rice: Ensure your french fries are cooked, hot, and crisp, and your rice is ready to go.
- Sear the Beef (In Batches): Heat the vegetable oil in your wok over very high heat until it just begins to smoke. Add half the beef in a single layer. Sear aggressively for 60-90 seconds per side until browned but not fully cooked through. Remove immediately and set aside. Repeat with the remaining beef. Do not overcrowd the pan.
- Sauté Aromatics: Reduce heat slightly to high. Add a splash more oil if needed. Add the onion wedges and sauté quickly for 1-2 minutes until slightly softened but still retaining a bite. Add the minced garlic and Aji Amarillo paste; cook for 30 seconds until fragrant.
- Deglaze and Sauce: Return all the seared beef to the pan. Immediately pour in the beef broth, red wine vinegar, additional soy sauce, and oyster sauce (if using). Toss vigorously for about 30 seconds, allowing the liquid to reduce slightly and coat the beef.
- Final Toss: Add the tomato wedges. Toss everything together rapidly for another 30 seconds—you want the tomatoes warmed through but still holding their shape.
- Plate and Finish: Take the pan off the heat immediately. Stir in half of the fresh cilantro. On each plate, mound the rice on one side. Place the crispy fries next to the rice. Spoon the entire beef mixture, including all the juices, over the fries and rice. Garnish generously with the remaining fresh cilantro.