Instructions:
- In a bowl, toss the beef strips with all Marinade ingredients (2 tbsp Soy Sauce, 1 tbsp Red Wine Vinegar, Cumin, Pepper, Garlic). Set aside for at least 15 minutes.
- If using fresh potatoes, soak them for 10 minutes, rinse, and pat completely dry. Fry the potatoes in hot oil (325°F/160°C) until lightly cooked (blanching stage). Remove and set aside. If using frozen, partially cook them.
- In a small bowl, combine the secondary 3 tbsp Soy Sauce, 2 tbsp Red Wine Vinegar, Oyster Sauce (if using), and Aji Amarillo/Cayenne. Keep near the stove.
- Heat 1.5 tbsp of oil in a large wok until it is smoking hot. Sear the beef in two batches—do not overcrowd the pan. Cook each batch quickly (1-2 minutes per side) until a deep brown crust forms. Remove beef immediately to a clean bowl.
- Add the remaining 1.5 tbsp of oil to the hot wok. Add the red onion wedges. Stir-fry rapidly for 1 minute until they begin to soften but retain crunch.
- Toss in the tomato wedges. Stir-fry for about 30 seconds; they should remain firm.
- Return the seared beef (and any accumulated juices) to the wok. Immediately pour the prepared Sauce Mixture over the ingredients. Toss constantly for 30-45 seconds to coat evenly and deglaze the pan.
- Turn off the heat. Toss in the pre-cooked French fries and half of the fresh cilantro. Toss gently but quickly to coat the fries in the sauce without breaking them up.
- Serve the Lomo Saltado immediately over individual beds of hot white rice. Garnish with the remaining fresh cilantro.