Lomo Saltado

Cut the beef tenderloin into 1-1.5 inch cubes. If using flank steak or skirt steak, slice thinly against the grain into 4-5 sections, then slice those sections thinly on a bias.

Place the beef in a bowl and add 2 tbsp neutral flavored oil, salt, and pepper to taste. Add 1/2 tsp cumin seeds (optional but recommended). Mix well to combine.

Cut the red onion into wedges. Seed and thinly slice the yellow bell pepper and jalapeno. Mince 2 cloves of garlic. Chop 3 Roma tomatoes into thick slices. Finely chop 3 tbsp cilantro. Slice green onions into 1-inch pieces.

In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp white vinegar, 1/2 cup beef stock, and 1 tbsp oyster sauce.

Pour the sauce into a hot pan over medium-high heat. Let it simmer and reduce for 1-2 minutes until slightly thicker.

Heat 1 tbsp avocado oil in a large carbon steel or cast iron skillet over high heat until shimmering. Add the seasoned beef in a single layer, ensuring not to overcrowd the pan. Sear for 90 seconds without moving to get a good crust.

Stir-fry the beef for another 30 seconds, then remove from the pan and set aside. This ensures the beef is seared but still tender.

Add 1 tbsp avocado oil to the same hot pan over medium-high heat. Add the red onion wedges and stir-fry for 2 minutes until slightly caramelized. Add the yellow bell pepper and jalapeno and stir-fry for another 30 seconds.

Add the minced garlic and cook for 15-20 seconds until fragrant. Stir in the chopped cilantro and green onions.

Return the seared beef and the cooked vegetables to the pan. Pour in the prepared umami sauce. Stir everything together to combine.

Add the sliced Roma tomatoes and stir-fry for about 1 minute, just until they start to soften but still hold their shape. Taste and adjust seasoning if needed.

Serve the Lomo Saltado over a mound of perfectly cooked white rice, alongside a generous portion of crispy French fries. Garnish with finely chopped cilantro or green onions if desired.