Peruvian Steak Stir-Fry

Cut the beef into thin, horizontal strips and place them in a bowl for marinating. Add 1 tablespoon of soy sauce and the sugar to the bowl, mixing everything together thoroughly before refrigerating for at least 1 hour; the longer it marins, the better.

Preheat your oven to 200 degrees F (90 degrees C), then line a baking sheet with a silicone liner, such as Silpat. This will help prevent the French fries from sticking.

Heat 2 tablespoons of olive oil in a large, non-stick skillet over medium-high heat. Add the French fries and cook until they are golden brown and crispy, taking around 5 to 7 minutes. Transfer the French fries to the prepared baking sheet and place them in the preheated oven to keep warm.

Heat 2 tablespoons of olive oil in the same skillet over high heat until it starts to smoke. Cook the beef strips in batches of 2 or 3, until they are browned but still slightly pink in the middle. This will help them cook evenly with the vegetables later on. Remove each batch of beef from the skillet and set it aside on a plate or in a bowl, reserving it for later.

Return the skillet to high heat and add the remaining 2 tablespoons of olive oil. Add sliced red onion, bell pepper, habanero, and green onion to the pan, along with a pinch of salt. Cook, stirring constantly, until the onions and peppers start to soften, taking around 3 to 5 minutes.

Add minced garlic and ginger to the pan and cook for another minute, stirring constantly. Add tomato wedges to the pan and cook, stirring, until they start to soften and release their juices, about 3 minutes. Add the remaining 2 tablespoons of soy sauce, white vinegar, and the browned beef back into the pan, along with any accumulated juices. Stir everything together to combine.

Add chopped cilantro and cooked French fries to the pan, tossing everything together to distribute the ingredients evenly. Taste for salt and adjust as needed before serving immediately.