Lomo Saltado

1. Slice the sirloin into finger-width strips, pat them very dry, and season with salt and pepper so they sear rather than steam, and cook the fries until crisp and golden, then keep them warm.
2. Cut the onion into thick wedges, the tomatoes into wedges, and the aji amarillo into strips, and mix the soy sauce with the vinegar in a small bowl to have your sauce ready.
3. Heat a wok or wide pan until smoking hot, add oil, and sear the beef in a single layer for about 2 minutes without stirring so it browns deeply, then toss for another minute until just cooked through.
4. Add the minced garlic and the aji amarillo and stir for 30 seconds, then add the onion and tomato and toss over the highest heat for 2 minutes so they soften but stay vivid and crisp.
5. Pour the soy and vinegar mixture down the side of the hot pan so it sizzles, scrape up the browned bits, and toss everything together for one final minute, then kill the heat.
6. Fold in the hot fries and the chopped cilantro at the very end so the fries pick up the juices without going soggy, then serve straight away with white rice on the side.

You'll use: Pan · Wok · Steamer