This robust entrée is the result of the fusion between Peruvian and Chinese cuisines. If you feel like making it, make sure you have everything ready to throw in the pan, because it cooks rather quickly. Dinner will be ready in just a few minutes.
Put a wok or a skillet over high heat. When very hot, add the oil and then meat, a few slices at a time so they turn golden brown instead of steaming. Transfer the cooked pieces to a bowl before adding more raw pieces to the wok. Repeat with all the steak.