Lomo Saltado (Peruvian Steak Stir-Fry)

Marinate the Steak: In a mixing bowl, combine the sliced steak with 1 tablespoon of soy sauce and sugar. Mix well and refrigerate for at least 1 hour, or longer for enhanced flavor. (1 hour +)

Prepare the Oven: Preheat your oven to 200 degrees F (90 degrees C). Line a baking sheet with a silicone liner or parchment paper.

Cook the French Fries: Heat 2 tablespoons of olive oil in a large, nonstick skillet over medium-high heat. Add the frozen French fries and cook until golden brown and crispy, about 5-7 minutes. Transfer the fries to the prepared baking sheet and keep them warm in the preheated oven. (5-7 minutes)

Sear the Steak: Return the skillet to high heat and add 2 tablespoons of olive oil. Once the oil is smoking hot, sear the beef strips in 2-3 smaller batches. Cook for 1-2 minutes per batch, ensuring the beef is browned but still pink inside. Remove the seared beef and set aside. (2-4 minutes per batch)

Sauté the Vegetables: Add the remaining 2 tablespoons of olive oil to the skillet. Add the sliced red onion, bell pepper, habanero pepper, and green onion, along with a pinch of salt. Cook, stirring occasionally, until the onions and peppers begin to soften, about 3-5 minutes. (3-5 minutes)

Add Aromatics and Tomatoes: Add the minced garlic and ginger to the pan. Cook and stir for about 1 minute, until fragrant. Add the quartered Roma tomatoes and cook, stirring, until they soften and release their juices, about 3 minutes. (4 minutes)

Combine and Finish: Add the remaining 2 tablespoons of soy sauce, white vinegar, and the seared beef (along with any accumulated juices) to the pan. Stir well to combine all ingredients.

Incorporate Fries and Cilantro: Gently stir in the cooked French fries and chopped fresh cilantro. Toss everything together to combine. Taste and adjust salt as needed.

Serve Immediately: Serve the Lomo Saltado immediately while it's hot and the fries are still crispy.