Lomo Saltado

Instructions

1. Prepare the potatoes
   Heat 2 cups of vegetable oil in a large pot to 350°F (175°C). Fry the potato strips in batches until golden brown, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt while hot.
2. Marinate the beef
   In a bowl, toss the beef strips with 1 tablespoon of soy sauce, cumin, salt, and pepper. Let marinate for 10 minutes while preparing other ingredients.
3. Sear the beef
   Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until smoking. Add the beef strips in a single layer and sear for 1-2 minutes without stirring. Then stir-fry for another 2 minutes until browned but still slightly pink inside. Remove beef and set aside.
4. Cook the vegetables
   In the same wok, add a bit more oil if needed. Add the garlic and stir for 30 seconds until fragrant. Add the red onion and aji amarillo peppers, stir-frying for 2 minutes until the onion begins to soften but still maintains some crunch.
5. Combine and season
   Add the tomato wedges and stir-fry for 1 minute. Return the beef to the wok. Add the remaining soy sauce and red wine vinegar, tossing everything together quickly for about 1 minute. The tomatoes should soften slightly but still maintain their shape.
6. Add the potatoes
   Gently fold in the fried potatoes, tossing just enough to coat them with the sauce but being careful not to break them. Cook for just 30 seconds more.
7. Finish and serve
   Remove from heat and sprinkle with fresh cilantro. Serve immediately with a side of white rice, distributing the beef, vegetables, and potatoes evenly among plates.