Heat the cooking oil in a large pot over medium heat. Add the beef sirloin cubes and sear until browned on all sides. Remove the beef from the pot and set aside.

In the same pot, add the chopped onions and garlic. Sauté until the onions are translucent and the garlic is fragrant.

Return the beef to the pot. Add the soy sauce, beef broth, and bay leaves. Stir to combine. Pour in the tomato sauce and bring the mixture to a boil.

Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally and add water if necessary to keep the beef submerged in liquid.

Once the beef is tender, add the potatoes, carrots, and liver spread (or pâté). Stir well to distribute the liver spread and cook for about 10 minutes or until the vegetables are tender.

Add the bell peppers and green peas (if using). Stir to combine and cook for another 5 minutes.

Season with ground black pepper, and salt to taste. Add the red chili if you prefer a spicy kaldereta. Add sugar if you prefer a slightly sweeter taste.