How to make it
To make the Aji Sauce, place the iceberg lettuce, garlic cloves, lemon juice, cilantro, jalapeño, and mayo to a food processor. Blend the ingredients together until smooth. Pour the sauce into a bowl and set it aside for later.
Preheat the oven to 450˚F. Line a baking sheet with aluminum foil and set it aside for later.
Place the potato sticks into a large bowl filled with cold water. Soak the potatoes for 15 minutes. Remove the potatoes from the water and pat them dry with paper towels. Add the potatoes to a large bowl and add olive oil, paprika, salt, and garlic powder. Toss everything together until evenly coated. Spread the potatoes onto the baking sheet and bake them for 20-30 minutes, flipping them halfway through until they are golden brown and tender.
Add the Lee Kum Kee Panda Brand Cooking Soy Sauce, red wine vinegar, cumin, and beef broth to a bowl. Mix until combined. Heat a pan over high heat and add in the vegetable oil. When the pan is hot, add in the sliced steak. Cook for about 1 minute on each side then remove it from the pan.
Add the sliced red onion to the pan and cook for about 2 minutes or until it turns translucent. Then add in the tomatoes and prepared sauce mixture. Cook for about 1 minute or until the tomatoes are tender. Add the steak back to the pan and season with salt and pepper to taste. Turn off the heat and add the french fries, sliced green onions and cilantro.