Peruvian Lomo Saltado with Aji Amarillo and Crispy Potatoes

Preparation

1. Prepare all ingredients before cooking, as stir-frying happens very quickly. Pat the beef dry with paper towels, slice into thick strips, and season generously with salt and pepper.
2. Soak the cut potatoes in cold water for 20 minutes to remove excess starch. Drain, rinse, and dry them thoroughly with a clean kitchen towel.

Crisping the Potatoes

3. Heat a generous amount of neutral cooking oil in a deep pan or skillet. Fry the potato batons in batches until they are golden-brown and crispy. Drain them on paper towels and season with a pinch of salt.

Stir-Frying the Beef and Veggies

4. Heat 2 tablespoons of oil in a wok or large frying pan over very high heat until shimmering and almost smoking.
5. Sear the beef strips in small batches to ensure they brown quickly without boiling in their own juices. Cook for 1 to 2 minutes to get a beautiful caramelization while keeping the center tender. Remove the beef and set aside.
6. Add another splash of oil to the same pan if dry. Add the red onion and yellow bell pepper. Stir-fry for 2 minutes until slightly softened but still retaining a crisp bite.
7. Stir in the minced garlic and ají amarillo paste, tossing constantly for about 30 seconds until highly aromatic.
8. Add the tomatoes, then pour in the soy sauce and red wine vinegar. Let the mixture bubble vigorously, scraping up any caramelized bits from the bottom of the pan to form a rich, glossy sauce.

Assembly and Serving

9. Return the beef and its accumulated juices to the pan. Toss everything together for 1 minute to heat through and coat the ingredients in the sauce.
10. Remove from heat and gently fold in the crispy fries and half of the chopped coriander so they absorb the savory sauce but stay crisp.
11. Serve immediately on a platter alongside steamed white rice, garnished with the remaining fresh coriander.