Lomo saltado, a Peruvian dish with Chinese influences, quickly stir-fries thin strips of beef with onion, tomato, and french fries in a wok. Soy sauce adds savory depth. Serve it with rice.
Fry the potatoes in oil over medium-high heat for 10 minutes, until crisp. Drain and set aside.
Stir-fry the beef in the remaining oil over high heat for 3–4 minutes, then transfer it to a plate.
Stir-fry the onion and hot yellow chili pepper over high heat for 3 minutes. Add the tomato and cook for 2 more minutes.
Return the beef to the wok and add the soy sauce and vinegar. Add the french fries and stir-fry for 2 minutes. Add the potatoes last so they stay crisp.
Sprinkle with fresh cilantro and serve hot with rice.
Store in a covered container in the refrigerator for up to 2 days. The potatoes will soften, so briefly reheat the dish in a skillet to restore some crispness.
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