This Peruvian Steak Stir Fry is the ultimate stir fry recipe. It’s made up of crisp-tender bites of flavorful steak and a colorful blend of red onion, red bell pepper, and french fries. Then we’ll finish it off with creamy and flavorful homemade Aji Amarilla mayo!
This recipe is perfect for serving a crowd, requires a quick 15 minutes of hands-on time, and is loaded with all the flavors!
Prep the Steak for Peruvian Steak Stir Fry
First, marinate the steak! We’re soaking the steak in a salty, tangy, flavorful, and simple marinade that creates the perfect flavor base for the stir fry.
Cut two pounds of either skirt steak or flap steak into cubes, then add it to a bowl along with soy sauce, white vinegar, salt, black pepper, cumin, lime juice, and canola oil.
Set the mixture in the fridge and allow it to marinate for at least two hours, but ideally overnight. We say ideally overnight because the longer it sits, the more flavor the meat will soak up!
Aji Amarillo Mayo
In my opinion, all stir fry recipes should include a jazzed-up mayo, because who doesn’t love meat, veggies, and rice with a dollop of creamy mayo? This Aji Amarillo mayo is the perfect addition to our Peruvian Steak Stir Fry.
To make the mayo, simply mix together mayonnaise, buttermilk, Aji Amarillo paste, chopped cilantro, and lime juice.
That’s it. It is difficult not to to just eat this mayo by the spoonful, but save at least some for your stir fry, because it’s worth the wait!
Love that spicy, fruity flavor of aji amarillo? Try out my Rotisserie Chicken with Spicy Cilantro Mayo!
Time to Grill!
First, pull the marinated steak out of the fridge and discard the excess marinade.
Second, preheat a high heat fire for direct cooking at around 400ºF. Add a wok or cast-iron skillet over the flames so that it can preheat for a minute. Pour in one tablespoon of canola oil and allow that to heat for another minute. Next, add in the steak and cook for 7-8 minutes or until browned and crispy on the outside.
Veggies for Peruvian Steak Stir Fry
The stir fry veggie mixture consists of sliced red onion, sliced red bell peppers, green scallions, Aji Amarillo paste, freshly minced garlic, freshly minced ginger, and French fries! Yes. You read that right. We’re adding French fries, because it really is just that good. Trust me on this one, folks.
Start the veggie mixture by adding red onions, red bell pepper, minced garlic, and ginger to the skillet on the grill. We’ll start these veggies first because they’ll take more time to cook than our other ingredients. Cook the veggies, stirring frequently, until the have softened. Next, add in the green scallions, cooked steak, and French fries. Stir and simmer for 1-2 minutes, then pull the skillet off of the grill and allow the mixture to cool ever so slightly.
Serve Your Peruvian Steak Stir Fry
Add some cooked white rice to the skillet along with the steak and veggies because it’s time to serve up this Peruvian Steak Stir Fry. Top that off with a sprinkle of chopped cilantro, and finish it with a dollop of Aji Amarillo mayo.
Next, eat up!
Peruvian Steak Stir Fry
- 2 lbs Skirt Steak or Flap Steak cubed
- ¼ cup Soy Sauce
- ¼ cup White Vinegar
- 1.5 tbsp Kosher Salt
- 1.5 tbsp Black Pepper
- 1 tbsp Ground Cumin
- 2-3 medium Limes juiced
- 1 tbsp Canola Oil
- ½ cup Red Onion sliced
- ½ cup Red Bell Peppers sliced
- 2.5 tbsp Green Scallions
- 2 tbsp Aji Amarillo Paste
- 1 tbsp Minced Garlic
- 1 tbsp Minced Ginger
- 1.5 cups French Fries
Aji Amarillo Mayo:
- ½ cup Mayonnaise
- ¼ cup Buttermilk
- 1.5 tbsp Aji Amarillo Paste
- 1.5 tbsp Chopped Cilantro
- 1 medium Lime juiced
- Cooked White Rice
- Chopped Cilantro
- Begin by adding all the cubed steak into a bowl along with the steak marinade. Mix together thoroughly and let marinate for at least 2 hours but ideally overnight in the fridge.
- Next day, add all the ingredients for the Aji Amarillo Mayo together in a bowl and mix thoroughly. Set aside until ready to use.
- Preheat a high heat fire (around 400F) for direct cooking. Add a wok or cast iron skillet over the flames 1 minute before cooking.
- Pull out the steak and discard the excess marinade. Adding 1 tbsp of canola oil to the wok, add the steak to the skillet and cook for 7-8 minutes until well browned and around 120F internal. Make sure to stir the steak around to get a nice crust formation, then when the steak is done pull it off and let it rest.
- Add to your skillet the red onions, red bell pepper, minced garlic and minced ginger. Stir and cook until the veggies have begun to soften (around 2-3 minutes). When the veggies are softened, add the green scallions to the dish along with the cooked steak and french fries. Stir and let simmer over the fire for another 1-2 minutes until fully mixed, then pull the skillet off to cool
- Add some cooked white rice to your skillet for serving. Garnish with chopped cilantro and your Aji Amarillo Mayo. Serve and enjoy!