Lomo Saltado (Peruvian Stir-Fried Beef with Onion, Tomatoes, and French Fries)

seriouseats.com

Mark Oberemk

1 pound ( 450 g) beef tenderloin, skirt steak, or other tender and flavorful quick-cooking steak

¼ cup ( 60 ml) peanut, canola, or vegetable oil, divided, plus more if needed

Kosher salt

1 medium (8-ounce/ 225 g) red onion, cut into ½-inch slices

4 scallions (about 2 ounces/ 60 g total), roots and any wilted parts trimmed, remainder cut into 2-inch lengths

1 fresh or frozen ají amarillo chile pepper (about 2 ounces/ 60 g), defrosted if frozen, then stemmed, seeded, and sliced lengthwise into matchsticks (see note)

2 medium plum tomatoes (about 5 ½ ounces/ 160 g total), cored and cut into ¾-inch-thick wedges

2 medium cloves garlic, minced

1-inch piece peeled fresh ginger (about ¼ ounce; 7 g), minced

1 tablespoon plus 1 teaspoon ( 20 ml) soy sauce

1 tablespoon ( 15 ml) apple cider vinegar

2 teaspoons minced fresh cilantro leaves and tender stems

Freshly ground black pepper

French fries, for serving

Cooked long-grain rice, for serving

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