Lomo Saltado

Method

Tap a step when it's done.

1. 1Toss the beef with 1 tbsp of the soy sauce, the cumin, garlic, pepper and 1 tbsp oil, and leave for 15 minutes while you prep the vegetables.
2. 2Deep-fry the potatoes in hot oil (about 170 °C) for 8-10 minutes until golden and crisp, then drain and salt. You can also oven-bake them at 220 °C for about 30 minutes.
3. 3Mix the remaining soy sauce with the vinegar in a small cup. Line up every ingredient next to the stove, because from here things move fast.
4. 4Heat a wide pan or wok until smoking and add 1 tbsp oil. Spread half the beef in a single layer, sear untouched for 1-2 minutes, flip for 30 seconds more and set aside; repeat with the rest.
5. 5In the same pan, toss the onion and peppers over high heat for 1-2 minutes, until lightly charred at the edges but still crisp.
6. 6Return the beef, add the tomatoes and pour the soy-vinegar mix down the side of the pan. Toss for 30-60 seconds, until the tomatoes are hot and just softening but still holding their shape, and the sauce is glossy and scant.
7. 7Take off the heat and scatter with cilantro. Serve at once over or beside the fries, with rice on the side, while the fries are soaking up the juices.