Lomo Saltado

Season the beef strips generously with salt, pepper, and half the garlic. Let rest at room temperature for 15 minutes.

Fry the potato strips in oil until golden and crispy. Drain on paper towels and season with salt. Set aside. (The fries should be crispy outside, fluffy inside - don't rush this step.)

Heat 1 tablespoon oil in a large wok or heavy skillet over high heat until smoking. Sear the beef strips in a single layer without moving them for 2 minutes, then toss briefly. The beef should be well-browned but still pink inside. Remove and set aside. (High heat is essential here - you want a proper sear, not steamed meat.)

Add remaining oil to the same pan. Stir-fry the onions for 1 minute, then add the peppers and remaining garlic. Cook for another minute until fragrant.

Add the tomato wedges and cook for 1 minute. Pour in the vinegar and soy sauce, letting it sizzle and reduce slightly.

Return the beef to the pan along with the fried potatoes. Toss everything together for 30 seconds, then remove from heat and fold in the cilantro.

Serve immediately with steamed white rice.