Peruvian Lomo Saltado Steak & Potato Stir-Fry

Thanks to the little bro, I got to try out a few meals via Plated. As for my review of the service...  The meals I tried were all pretty good, and (though I wasn't paying attention to the difficulty) simple enough to put together.  Somewhat surprisingly, the estimates (usually ~45 minutes) were right on point, where a lot of recipes tend to be overly optimistic. The variety of meals is excellent, with more than a half-dozen options, and always multiple ones that look good to me (e.g., not vegetarian).  Of the four I tried, two were great for a change from my regular style of cooking, while the other two I could easily see myself going back to.  First one below...  Ultimately, I won't stick with Plated.  I don't need a subscription - I have enough recipes I want to try on my own.  Plus, the amount of packaging seems wasteful, especially with ingredients like butter, soy sauce, or sriracha that I have plenty of.  A good experiment, though.  So, back on point, here's one recipe:

Recipe

10 oz (inside round) steak
1 1/2 tsp ground cumin
1/2 tsp ground coriander
1 1/2 tsp aji amarillo (the one thing I'm not sure how to replicate post-Plated)
1/2 lb Yukon Gold potatoes
1 red onion
1 green bell pepper
2 plum tomatoes
cilantro
1 cloves garlic
1/4 c red wine
1 packet soy sauce (a tsp maybe? will have to confirm)
oil, salt & pepper

Thinly slice the steak (1/4 inch slices) (against the grain), season with the spices and aji amarillo, and marinate for at least 10 minutes.  Cut the potatoes into 1/2 inch pieces, cover with water and a pinch of salt, and boil until soft (at least like 5 minutes).  Slice the onion (thinly), slice the pepper (1/4 inch slices), and chop the tomatoes (1/4 inch pieces).  Heat some oil, season the steak with salt & pepper, brown the meat on both sides, then set aside.  Heat some more oil, then add the potatoes, onion, pepper, and (smashed) garlic.  Saute until starting to brown, then add tomato until it starts to soften.  Last, you add the red wine and soy sauce, and simmer until reduced by half.  Garnish with cilantro.

Notes

My main mistake here was not to get the skillet hot enough to get a good brown on the meat - I don't always have the cojones (as the Peruvians might say) to get some real heat (and smoke) going in the apartment.  The overall dish ended up a little mushy without a real nice crisp meat element.  Very tasty though!  Worth another try...

Not that I was looking for it, but this one must have been one of their gluten-free options (unless they package the wrong soy sauce...).