A Peruvian beef and green bean stir-fry with golden potatoes and a savory Creole seasoning. Juicy, quick, and home-style, with tender-crisp green beans and well-browned beef.
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Slice the beef into thin strips against the grain. Trim the green beans and cut them into medium pieces; dice the potato, cut the onion into thick wedges, and the tomato into wedges. Have everything ready before heating the skillet.
Heat three fifths of the vegetable oil in a non-stick skillet over medium-high heat. Add the potato, season with a small portion of the salt, and cook for 7 to 9 minutes, stirring occasionally, until golden outside and tender inside. Remove and reserve.
Increase the heat and add one fifth of the oil. Season the beef with some of the salt, all the black pepper, and the cumin. Sear for 2 to 3 minutes without crowding, until well browned outside and still juicy. Remove.
Reduce to medium heat, add the remaining oil, garlic, and ají panca paste, and cook for 30 seconds. Add the green beans and water, cover for 3 minutes, then uncover. Cook for another 1 to 2 minutes, until the water evaporates and the beans are green, tender, and still firm.
Increase the heat again. Add the onion and tomato and stir-fry for 1 to 2 minutes, keeping the onion glossy and the tomato still intact. Add the soy sauce, red wine vinegar, and remaining salt.
Return the beef and potato to the skillet and toss for 1 minute, just until the short sauce coats everything without overcooking the green beans. Serve immediately with the cooked white rice. And that's it! Hot skillet, lively green beans. 😌
