In a medium bowl, whisk together soy sauce, red wine vinegar, aji amarillo paste, cumin, garlic, and black pepper. Add the steak strips to the marinade, tossing to coat evenly. Let sit for at least 15 minutes or up to 2 hours for deeper flavor.
Heat 1 tbsp. of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated steak and sear for 2–3 minutes per side until browned but still tender. Remove and set aside.
In the same skillet, add the remaining 1 tbsp of oil. Add the pepper and onion blend along with the tomatoes. Stir-fry for 2–3 minutes until slightly softened but still vibrant. Return the cooked steak to the skillet with the vegetables. Pour any remaining marinade into the pan and toss everything together for 1–2 minutes to coat and heat through.
Prepare the Cilantro Lime Rice, see the recipe below.
Prepare fries according to package instructions until crispy. Heat the corn and black bean blend according to package instructions. Build plate and serve.
