Lomo Saltado

This South American dish is Peru's adaption of Chinese food. It was so delicious and made with almost all stuff I could get at my local grocery store. The exception was the aji amarillo paste, which is sold at most large Latino markets.

1.5 lb beef, thinly sliced
1/4 c. oil, divided 
1/2 tsp. adobo seasoning
1 small red onion, sliced
2 large cloves garlic, minced
1/2 tsp. fresh ginger, minced
1 tomato, cut in to wedges
1 red pepper, cut in to strips
1/2 lb. frozen french fries
1/4 c. + 2 Tbsp. soy sauce, divided
1/4 c. white vinegar
1/4 c. aji amarillo paste
Fresh cilantro, chopped

Bake or fry the french fries according to package directions. 

Cut the meat in to strips and toss with 2 tablespoons of the soy sauce and the adobo sprinkle. Set aside while chopping the rest of the ingredients. 

Whisk together the remaining soy sauce, vinegar, and aji amarillo paste.

Heat half the oil in a cast iron skillet. Add a third of the meat and cook until browned. Remove from the pan and cook another third of the meat. Cook in batches until the meat is browned. Set aside and keep warm. 

Without cleaning out the pan add the remaining oil and onion and cook until translucent. Push the onions aside and add the tomato wedges in a single layer in to bottom and add the pepper strips on top. Allow to cook until the tomato starts to take on some color. Add the ginger and stir to cook the tomatoes and peppers. 

Once the peppers are starting to cook and are at the crisp tender stage add the garlic and cook for 1 minutes. Add the vinegar mixture to the pan and allow to simmer for 1 minute before stirring to combine. Add the fries and toss to coat. 

Sprinkle the top with the fresh chopped cilantro and serve with rice.