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!