Peel and cut russet potatoes into fries. Rinse and soak in ice cold water for 10 minutes.
Drain and dry potatoes with a kitchen towel or napkin. Heat oil to 325 F, cook fires for 5 minutes, remove from frying and set aside.
Increase temperature to 375 F and cook fries an additional 3-5 minutes until golden brown. Remove from oil, strain and set aside.
Add 2 tablespoons soy sauce and 1 garlic cloves minced, to the thinly sliced beef for 30 minutes. If you’re using a tough cut of meat, add ¼ teaspoon of baking soda along with the soy sauce and let it marinate for 1 hour.
Heat 1 tablespoon of oil in a large pan over high heat. Add the steak, season with salt and pepper, cook until browned, 2-3 minutes. Remove from the pan, and set aside.
Heat the remaining tablespoon of oil in the same pan, then add the onion and cook for about 5 minutes, until softened and browned. Add tomato, garlic, and aji amarillo paste, and cook for another 5 minutes, or at least until the tomatoes have released some of their juices, but are still intact.
Add soy sauce, and lime juice, and stir to combine, let cook for 1 minute.
Add the steak, fries, and cilantro. Toss gently coat the fries in the sauce.
Serve with rice, if desired. Enjoy!
