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"We're making a very unusual type of stir-fry today," says Rach. "We're going to make a Peruvian beef stir-fry with beautiful aji peppers, ginger, garlic, tomatoes, peppers and green onions, and it's served with fries AND rice—double starch!" Unusual or not, it's delicious! 

For more stir-fry inspiration from Rach, check out her Beef 'n' Broccoli and Chicken Chow Fun


For the Rice:
  • 1 ½ cups long grain rice cooked to package directions with half stock or beef bone broth and half water
  • Salt
  • Zest of 1 lime
  • A handful of cilantro, minced
  • ½ cup finely chopped scallions
For the Fries:
  • 1 bag extra-crispy frozen fries
  • Salt
  • 2 teaspoons chili powder (ancho, urfa or blend of all)
For the Stir-Fry:
  • 2 pounds skirt steak or flank steak, cut into ¼- to ½-inch strips
  • Salt and pepper
  • 3 tablespoons high-temp oil
  • 1 red onion, halved and thinly sliced lengthwise
  • 4 fresh or frozen aji amarillo peppers or mild-medium chiles of choice, seeded and thinly sliced lengthwise
  • 1 bunch of large scallions, sliced on heavy bias 2 inches thick
  • 3 large cloves garlic, thinly sliced
  • 2 inches ginger, peeled, thinly sliced and cut into 1-inch matchsticks
  • 3 plum tomatoes, seeded and thinly sliced lengthwise into julienne cut
  • 3 tablespoons cider vinegar
  • A handful of cilantro, chopped
  • Aji amarillo sauce, available online or at larger or specialty markets (optional)


Serves: 4


For the rice, cook to package directions subbing half the water with bone broth/stock. 

Once cooked and before resting, stir in salt, zest, cilantro and scallions. Cover to keep warm.    

For the fries, season with salt and chili powder and bake to package directions. 

For the stir-fry, heat cast-iron skillet over medium-high heat.

Rachael Ray RUST-RESISTANT™ Cast Iron Skillet

Rachael Ray RUST-RESISTANT™ Cast Iron Skillet

Rachael Ray

Bring beef to room temperature, pat dry and season with salt and pepper. Add oil, 2 turns of the pan, and cook meat until brown and crispy at edges, then remove. Add a little more oil, onions and peppers and more salt and pepper and soften a couple of minutes. Add scallions, garlic and ginger and stir-fry 1 minute, then add tomatoes and fry a minute more. Add vinegar and stir, add cilantro and serve right from skillet. Pass aji amarillo sauce at table (if using).