Lomo Saltado

Step 1

Cut the potatoes lengthwise into quarters, creating long sticks about 1/4 inch thick and 1/4 inch wide, like thick french fries. Pat them dry with a paper towel to remove surface moisture.

Step 2

Pat the beef dry with a paper towel, then slice it against the grain (perpendicular to the direction the muscle fibers run) into strips 1/4 inch thick and 2 inches long.

Step 3

Peel the onion, cut it in half from root to tip, then slice each half crosswise into 1/2-inch-wide rings, keeping the layers intact.

Step 4

Cut each tomato in half, scoop out the seeds with a small spoon, then cut the flesh into 1-inch chunks.

Step 5

Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 6

Add the potato sticks in a single layer and cook, stirring every 45 seconds, until the edges are golden brown and the insides are tender when pierced with a fork, about 8 minutes.

Step 7

Transfer the cooked potatoes to a clean plate using a slotted spoon, leaving the oil in the skillet.

Step 8

Add the beef strips to the hot skillet in a single layer and cook without stirring for 2 minutes until the bottom surface is seared and golden brown.

Step 9

Stir the beef and cook for another 1 to 2 minutes until the exterior is browned but the inside remains pink, then transfer to the plate with the potatoes.

Step 10

Add 1 tablespoon olive oil to the skillet, then add the onion rings and cook, stirring every 20 seconds, until the edges just begin to soften and brown, about 2 minutes.

Step 11

Add the tomato chunks to the onions and cook, stirring gently, for 1 minute until they warm through but still hold their shape.

Step 12

Pour in the soy sauce and fresh lime juice, then stir for 10 seconds until everything is coated and fragrant.

Step 13

Return the beef and potatoes to the skillet and fold gently with a rubber spatula for 20 seconds until the ingredients are mixed and heated through.

Step 14

Transfer to a serving plate or bowl and serve immediately while the potatoes are still crispy and the meat is warm.