Season the beef with soy sauce, garlic, salt, ginger, cumin, salt, pepper and red wine vinegar. Put a wok or pan over very high heat and add vegetable oil. Cook the meat, a few slices at a time, for about 5 minutes. Stir in the onion, tomato and chili pepper and stir for 2 to 3 minutes. The tomatoes and onions should be crunchy, not mushy. Add chicken stock and bring to a boil. Taste for seasoning. Turn off the heat, add chopped cilantro and serve at once with French fries and rice.
Credit Chef Carlos Altamirano
