Lomo Saltado (Lomo Saltado) — Peruvian Beef Stir-Fry with Fries

• 600 gbeef sirloin (cut across the grain into 1 cm thick strips)
• 6 gfine sea salt
• 1 tspground black pepper
• 0.5 tspground cumin
• 3 clovegarlic (finely minced)
• 700 grusset potatoes (peeled and cut into 1 cm fries)
• 750 mlneutral frying oil (for deep-frying; about 60 ml is absorbed and the remainder is discarded)
• 1large red onion (cut into thick wedges)
• 3Roma tomatoes (seeded and cut into thick wedges)
• 2scallions (cut into 5 cm lengths)
• 8 sprigfresh cilantro (leaves roughly chopped)
• 30 mlneutral oil
• 60 mlsoy sauce
• 30 mlred wine vinegar
• 1 tbspají amarillo paste
• 60 mlbeef stock (low-sodium if available)
• 600 gcooked long-grain white rice

Instructions

1. 1

   Rinse the cut potatoes under cold water until the water runs mostly clear, then soak them in a bowl of cold water for 15 minutes. Drain thoroughly and dry them very well with a clean kitchen towel, because surface moisture prevents crisp fries and can make hot oil splatter.

2. 2

   Season the beef strips with the salt, black pepper, cumin, and minced garlic. Let the beef stand at room temperature for 10 minutes while you prepare the vegetables and sauce, but do not leave it out longer than 30 minutes.

3. 3

   Heat the 750 ml frying oil in a deep, heavy pot to 160°C. Fry the potatoes in batches for 4 minutes until tender but still pale, then lift them onto a rack or paper-lined tray and let them rest for 5 minutes.

4. 4

   Raise the oil temperature to 190°C and fry the potatoes again in batches for 2 to 3 minutes, until golden and crisp. Drain them well, keep them warm, and reserve them for the final toss so they stay distinct rather than collapsing into the sauce.

5. 5

   Mix the soy sauce, red wine vinegar, ají amarillo paste, and beef stock in a small bowl. Keep this sauce beside the stove, because lomo saltado cooks quickly and the wok or pan should not sit empty while you measure ingredients.

6. 6

   Heat a wok or very large cast-iron skillet over high heat until a drop of water evaporates almost instantly. Add 15 ml of the neutral oil, then sear half the beef in a single layer for 60 to 90 seconds, turning once, until browned outside and still juicy inside.

7. 7

   Transfer the first batch of beef to a plate and repeat with the remaining 15 ml oil and remaining beef. Work in batches rather than crowding the pan, because the signature flavor depends on high heat, browning, and a little wok-like smokiness.

8. 8

   Add the onion wedges to the same hot pan and stir-fry for 1 minute, leaving them crisp at the center. Add the tomato wedges and scallions and cook for 45 to 60 seconds more, just until the tomato edges soften but the pieces still hold their shape.

9. 9

   Return the beef and any accumulated juices to the pan, then pour in the prepared sauce. Toss vigorously for 30 to 45 seconds so the sauce bubbles, coats the beef, and lightly glazes the vegetables without overcooking them.

10. 10

    Add the hot fries and half of the chopped cilantro, then toss once or twice only. Serve immediately with the cooked white rice, spooning the beef, vegetables, fries, and pan juices together so every plate has both crisp and saucy elements.