In a medium bowl, combine the sliced sirloin with soy sauce, cumin, minced garlic, and vegetable oil. Toss to coat evenly. Let marinate for at least 10-15 minutes at room temperature, or up to 24 hours covered in the refrigerator.

In a small bowl, whisk together soy sauce, oyster sauce, ají amarillo paste, red wine vinegar, cumin, and sugar until fully combined. Set aside.

Cook frozen French fries according to package directions until golden and crispy. If making from scratch, fry thick-cut potato strips in 375°F oil until golden brown. Set aside — they'll go into the wok at the very end.

Heat a large wok or cast iron skillet over the highest heat possible for 2-3 minutes until smoking. Add 1 tablespoon of oil and swirl to coat. Add half the marinated beef in a single layer. Do not stir for 45-60 seconds — let it sear and char. Toss quickly, cook another 30 seconds, then remove to a plate. Repeat with remaining beef using another splash of oil. The beef should be slightly pink inside — it will finish cooking when you add it back later.

Return the wok to high heat. Add remaining oil. Add the red onion wedges and cook, tossing, for about 90 seconds until they begin to soften and char at the edges. Add the tomato wedges and jalapeño if using. Toss for 60 seconds — you want the tomatoes to soften slightly but still hold their shape.

Return the seared beef to the wok. Pour the sauce over everything. Toss vigorously over high heat for 1-2 minutes until the sauce coats all the ingredients and everything is glossy and fragrant. Add the crispy French fries and toss gently for 30-45 seconds — just enough to coat them in sauce while keeping some crunch.

Remove from heat. Squeeze fresh lime juice over the top and toss once more. Transfer to serving bowls. Garnish generously with fresh cilantro. Serve immediately alongside steamed white rice.