Lomo Saltado

Get the fries going first. Cut potatoes into thick batons—not skinny fries, but substantial pieces that can hold their own against the stir-fry. Fry at 350°F until golden and crispy, about 6-8 minutes. Drain and season with salt immediately.

Prep everything before you start cooking. This dish moves fast once it hits the pan. Cut beef into finger-thick strips, slice onions into thick crescents, cut tomatoes into wedges. Have your soy sauce and vinegar ready to go.

Get your pan screaming hot. Use the biggest pan or wok you have—you want high heat and space for everything to sear, not steam. Add oil and immediately add the beef. Don't crowd it; work in batches if needed. Let it sear hard for 2-3 minutes before tossing.

Build the stir-fry. Push beef to one side, add garlic and ají amarillo to the empty space. Let them sizzle for 30 seconds, then add onions. Stir everything together and cook for 2 minutes until onions start to soften but still have bite.

Finish with tomatoes and sauce. Add tomato wedges, soy sauce, and vinegar. Toss everything together for another 2 minutes—you want the tomatoes to heat through but not turn to mush. Taste and adjust seasoning.