Lomo Saltado

Cut the beef into thick strips about one centimetre wide and five centimetres long. Season with salt and pepper. The meat must be completely dry on the surface for proper searing. Pat with paper towels if needed to remove any moisture.

Heat two tablespoons of oil in a wok or large skillet over the highest possible heat until smoking. Sear the beef strips in a single layer without crowding for one to two minutes, tossing once. The beef should be deeply browned but pink inside. Remove immediately.

Add the remaining oil to the wok. Stir-fry the onion wedges over high heat for two minutes until slightly charred but still crisp. Add the garlic and aji amarillo and toss for thirty seconds until fragrant and the pepper pieces begin to blister.

Add the tomato wedges and toss for one minute over high heat. The tomatoes should be warmed through and just starting to soften at the edges but must retain their shape and not turn into sauce. Speed is essential in this step.

Return the seared beef to the wok. Add the soy sauce, vinegar, and oyster sauce. Toss everything vigorously over high heat for thirty seconds to coat all ingredients in the sauce. The sauce should glaze the meat and vegetables, not pool at the bottom.

Add a handful of hot, crispy French fries directly to the wok and toss briefly to coat them in the sauce. Transfer immediately to a serving plate alongside a mound of steamed white rice. Garnish with fresh cilantro and serve at once while the fries are still crispy.