Swapping steamed rice for a sub roll, the much-loved Peruvian beef stir fry is reinvented into a sandwich featuring a distinct Aji Amarillo pineapple sauce, inspired by The McCormick 2025 Flavor of the Year. The addition of creamy mayonnaise tempers the moderate, tropical heat of Aji Amarillo, and a hint of lime juice is the finisher – balancing it all out with a touch of acidity. Serve additional Aji pineapple sauce alongside the stir fry’s traditional accompaniment, crispy fries, for dipping.
This recipe is featured as part of the Tropical Vibes Trend of our Flavor Forecast 25th Edition.
For the Aji Pineapple Sauce, grill pineapple slices over medium-high heat 3 to 4 minutes per side or until caramelized. Cool slightly. Place in food processor. Cover and pulse until chopped. Add mayonesa, aji paste and lime juice. Pulse until well blended and mostly smooth. Refrigerate until ready to serve.
For the Steak Sandwich, whisk Worcestershire sauce, 2 tablespoons of the soy sauce, 1 teaspoon of the garlic powder and ground ginger in large bowl. Add beef, tossing to mix well. Cover and refrigerate 30 minutes.
Mix remaining 1 tablespoon soy sauce, 1/2 teaspoon garlic powder and oyster sauce in small bowl. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add beef, stir-fry 2 to 3 minutes, just until browned. Remove from skillet.
Heat remaining 1 tablespoon oil in same skillet. Add onion and bell pepper; stir-fry 2 minutes or until tender crisp. Add tomato, salt and pepper; stir-fry 1 to 2 minutes. Return beef to skillet along with any drippings. Add soy sauce mixture; cook just until heated through.
To serve, fill toasted sub rolls with beef stir-fry mixture. Drizzle each sandwich generously with 1/4 cup of the Aji Pineapple Sauce. Cut sandwiches in half to serve. Serve with French fries and remaining Aji Pineapple Sauce for dipping.
