Lomo Saltado Perus Sizzling Stirfry

In a large bowl, combine the beef strips with all the marinade ingredients. Mix well and let marinate for at least 15 minutes, or up to several hours in the refrigerator.

While the beef is marinating, prepare all the vegetables: cut the onion and peppers into strips, and the tomatoes into wedges. Mince the garlic and ginger.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry quickly until browned on all sides but still slightly pink inside. Remove the beef from the wok and set aside.

Add the remaining 1 tablespoon of vegetable oil to the wok. Add the onion and bell peppers and stir-fry until softened but still slightly crisp. Add the garlic and ginger and cook for another minute until fragrant.

Add the tomato wedges to the wok and cook until slightly softened. Add the beef broth, soy sauce, oyster sauce (if using), and red wine vinegar. Bring to a simmer and cook for a few minutes to thicken slightly.

Return the beef to the wok and toss with the vegetables and sauce to coat. Stir in the chopped cilantro. Serve immediately over cooked rice with a side of French fries.