Peruvian Lomo Saltado Stir-Fry

1.Start by preparing the fries: heat vegetable oil in a deep fryer or heavy-bottomed pot to 180°C (350°F).

2.Fry the potato strips in batches until golden and crispy, about 5-7 minutes per batch. Remove and drain on paper towels. Season with salt immediately and set aside.

3.In a large skillet or wok, heat 1 tablespoon of vegetable oil over high heat until shimmering.

4.Add the beef strips in a single layer, season with salt and pepper, and sear without stirring for about 2 minutes to get a good browning. Stir-fry for another 1-2 minutes until beef is cooked but still tender. Remove beef from skillet and set aside.

5.In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced onions and stir-fry for 2-3 minutes until they start to soften but remain crisp.

6.Add the minced garlic and sliced aji amarillo pepper (if using), and cook for 30 seconds until fragrant.

7.Add the tomato wedges and cook for another 1-2 minutes, just until they begin to soften but retain shape.

8.Return the beef to the skillet. Add soy sauce, red wine vinegar, and ground cumin. Stir-fry everything together for 1-2 minutes to combine flavors and heat through.

9.Taste and adjust seasoning with salt and pepper as needed.

10.Remove from heat and stir in chopped fresh cilantro.

11.To serve, plate a portion of white rice alongside a generous helping of the lomo saltado stir-fry and a side of crispy fries.

12.For an authentic presentation, place the fries either on the side or underneath the stir-fry, as preferred.