Lomo Saltado

Vegetable oil
2 russett potato, cut into matchsticks (or purchased fries)
Salt and Pepper
1 pound of sirloin, sliced 1/8 to 1/4 inch thick
Salt and Pepper
1 red onion, sliced (white or yellow work just fine, too)
2 roma tomatoes, sliced
2 serrano pepper
3 garlic cloves, minced
1 teaspoon ground cumin
1 tablespoon tomato paste
1 teaspoon soy sauce
4 tablespoons beer (an ale) or beef broth
Handful of Italian parsley leaves, minced

1. I always do a double-fry. To start, add the matchstick potatoes to a bowl of water and soak for 10 minutes. This will release some of the starch. Drain and dry the potatoes thoroughly. In a cast iron skillet (or heavy-bottom skillet) add 2 inches of vegetable oil and heat until it reaches 325 degrees F. 

2. Gently add the potatoes, and fry in batches, being sure to not overcrowd the pot. Cook for 2-3 minutes, until the potatoes are a pale and slightly soft. Remove and drain on paper towels or brown paper. Increase the oil to 375 degrees F. Return the potatoes to the oil and cook for an additional 2-3 minutes, until crispy and golden brown. Drain on paper towels, sprinkle with salt and set aside.

3. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. While the oil is heating up, sprinkle a liberal amount of salt and pepper over the strips of meat. Add the meat to the oil and cook on first side for 1-2 minutes, until slightly browned. Flip and cook on opposite side for an additional 30 seconds. Remove the meat from the pan and set aside.

4. Add an additional tablespoon of olive oil and toss in the onions and tomatoes. Cook until slightly translucent, 2-3 minutes. Throw in the diced pepper, garlic, cumin, tomato paste and soy sauce. Pour in the beer and deglaze the pan, using a spoon. Salt to taste.

5. Add in beef and French fries and toss together. Serve atop steamed rice and garnish with minced Italian parsley.