Peruvian Lomo Saltado

Ingredients

• 2 lbs beef tenderloin or sirloin, cut into 1-inch strips
• 3 large russet potatoes, cut into French fry strips
• 2 large red onions, cut into thick strips
• 3 Roma tomatoes, cut into wedges
• 4 cloves garlic, minced
• 1 yellow ají amarillo pepper, seeded and minced
• 3 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 1 tablespoon oyster sauce
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons vegetable oil
• Oil for frying potatoes
• Salt and black pepper to taste
• Cooked white rice for serving

Instructions

1. Heat oil to 350°F in a deep pot or fryer. Fry potato strips until golden and crispy, about 4-5 minutes. Drain on paper towels and season with salt. Set aside.
2. Season beef strips generously with salt and pepper. Heat 1 tablespoon oil in a large wok or skillet over high heat until smoking.
3. Add beef strips in a single layer, cooking undisturbed for 2-3 minutes until well-seared. Stir-fry for another 1-2 minutes until browned but still pink inside. Remove beef and set aside.
4. Add remaining oil to the same pan. Add onions and stir-fry for 2-3 minutes until slightly softened but still crisp.
5. Add garlic and ají amarillo, stir-fry for 30 seconds until fragrant.
6. Add tomato wedges and cook for 1-2 minutes until they start to soften but hold their shape.
7. Return beef to the pan along with soy sauce, vinegar, and oyster sauce. Toss everything together for 1-2 minutes.
8. Add the crispy French fries and gently fold them into the mixture. Sprinkle with fresh cilantro.
9. Serve immediately over steamed white rice while everything is hot and the fries remain crispy.