Instructions:
- Marinate the Beef: Combine beef strips with the initial marinade ingredients (2 Tbsp Soy Sauce, 1 Tbsp Vinegar, Cumin, Salt, Pepper). Set aside for 15 minutes minimum while prepping vegetables.
- Prep Aromatics & Sauce: Whisk together the finishing sauce ingredients (3 Tbsp Soy Sauce, 2 Tbsp Vinegar, Oyster Sauce, Sugar). Slice onions, tomatoes, and peppers.
- Wok Heating (Crucial Step): Heat the wok or very large skillet over very high heat until lightly smoking. Add the 2 Tbsp of searing oil.
- Sear the Beef (In Batches): Add half the marinated beef to the hot wok, ensuring the pan isn't crowded. Cook aggressively for 1-2 minutes per side until deeply browned. Remove the beef immediately and set aside. Repeat with the remaining beef.
- Sauté Vegetables: Add a splash more oil if the pan is dry. Add the onions and chili peppers (if using). Stir-fry quickly for 1 minute until they just begin to soften but retain a good bite.
- Add Garlic & Tomatoes: Add the minced garlic and tomato wedges. Cook for only 30-45 seconds—the tomatoes should heat through but not turn mushy.
- Deglaze & Combine: Return the seared beef to the wok. Immediately pour the finishing sauce mixture over everything. Toss vigorously for about 30 seconds, allowing the sauce to thicken slightly and coat the ingredients.
- Final Finish: Stir in the cooked French fries and half of the fresh cilantro. Toss once more quickly to incorporate.
- Serve Immediately: Divide rice onto plates. Spoon the Lomo Saltado mixture directly over or alongside the rice. Garnish generously with remaining fresh cilantro.