Lomo Saltado

Cut the beef into thin strips across the grain, season with salt and pepper, add minced garlic and ground cumin, pour in 1 tbsp soy sauce, mix well and leave to marinate for 10 minutes.

Cut the potatoes into batons and deep-fry in oil heated to 170-180°C until golden and crispy, then transfer to a paper towel to drain off excess oil.

Heat oil in a wok or wide skillet over high heat until it just starts to smoke, add the beef and stir-fry for 1-2 minutes, tossing the wok vigorously, until nicely browned, then set the meat aside on a plate.

In the same wok, add the onion cut into thick wedges and the amarillo chili, seeded and cut into thin strips, and stir-fry for 1 minute over high heat.

Return the beef to the vegetables, add the tomatoes cut into wedges, pour in the vinegar and the remaining soy sauce, and cook, stirring vigorously, for 1-2 minutes until the tomatoes release their juices and the sauce thickens slightly.

Remove from the heat, add the French fries and chopped cilantro, and gently toss for a few seconds so the fries don't go soft.

Serve immediately, hot, with white rice.