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In a large mixing bowl, combine the cornstarch, cumin, and garlic powder. Season with salt and pepper. Add the sliced beef and toss to full coat.
Add a couple tablespoons of oil to a large skillet over medium-high heat. When it’s shimmering hot, and working it batches as needed, cook the beef just until it’s browned on the outside (it will finish cooking later); takes about 2 minutes.
Transfer to a plate/tray to rest for now. Reduce the heat to medium, and add more oil to the pan if you need to (don’t wipe it out). Add the onion and tomatoes and cook until tender; about 4 – 5 minutes. Add the garlic and cook one minute more.
Add the soy sauce, vinegar, chili crisp, pickled jalapeños + juice, sugar, and 1.5 cups water. Slide the beef and its juices back into the pan. Bring to a gentle simmer and let the sauce thicken and reduce for a few minutes.
Serve the beef over the cooked potatoes/fries with white rice alongside. Top with scallions greens and cilantro.