Peruvian Lomo Saltado Skillet

Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until shimmering.

Add the beef strips to the hot skillet and sear for 2-3 minutes, stirring occasionally, until browned on all sides. Remove the beef from the skillet and set aside.

Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the red onion strips and cook for 2 minutes, stirring frequently, until slightly softened.

Stir in the tomato wedges, soy sauce, red wine vinegar, and cumin. Cook for another 1-2 minutes, allowing the sauce to slightly reduce.

Return the seared beef to the skillet. Toss everything together to coat the beef and vegetables in the sauce. Cook for 1 minute more.

Remove the skillet from the heat and stir in the chopped fresh cilantro.

Serve immediately, topped with the cooked french fries.