This is a nice quick & easy recipe. I have to admit that it never would have occurred to me to mix French Fries into a stir-fry....and I didn't. I thought they might get too soggy if I mixed them into the meat, so I made fries-shaped home fries instead. If you want to try the original version with the French Fries from Food & Wine click here ("Peruvian Steak and Potato Stir-Fry").
1 pound Yukon Gold potatoes, peeled and cut into 1/4 inch thick strips
5-6 tbsp olive oil
2-3 tsp ground cumin
2 tsp ground coriander
1/2 tsp garlic powder
1/4 tsp black pepper
2-3 dashes crushed red pepper
1 pound skirt steak
1 red onion, halved and slivered
1 large tomato, chopped
Heat 2-3 tbsp oil in a large skillet over medium-high heat. Add potatoes and fry for 5 minutes, stirring once or twice. Reduce heat to low-medium and fry until potatoes are soft and browned from all sides, about 15-20 minutes longer, seasoning to taste with salt. Remove potatoes from skillet. In the meantime, whist together 3-4 tbsp oil with cumin, coriander, garlic powder, black pepper, red pepper, and 1 tsp salt. Cut meat into 1/2 inch thick and 4 inch long slices. Add meat and onion to spice mix. Let marinate for 10 minutes. Heat the skillet over medium-high heat. Add meat and onions and stir-fry until both are cooked through, 3-4 minutes. Add the tomato and cook until softened, 1-2 minutes. Add potatoes and cilantro and toss carefully. Serve with hot sauce if desired.