This variation of the popular Peruvian dish “Lomo Saltado” contains simple but delicious ingredients.
Preheat your oven to 475º degrees Fahrenheit. Peel, rinse and cut the potatoes into small, even strips then place into a bowl of hot tap water for at least 15 minutes. Slice the peppers into 2" -inch strips. Slice the onion vertically. Core and cut each tomato into 8 wedges. Thinly slice the beef against the grain into bite-sized pieces.
Drain the potatoes and pat dry. Toss the potatoes with about one tablespoon of the oil. Season well with salt and pepper and toss again. Oil a baking tray with 3 or 4 tablespoons of the oil. Lift the potatoes out of the bowl and place onto the baking tray. Arrange them in a single layer, wrap with foil, and place into the oven. Bake for approximately 10 minutes.
To make the rice, rinse it under cold water until the water runs clear. Place the rice, water, vegetable bouillon and salt into a pot and bring to a boil over high heat. Stir occasionally, so the rice doesn’t stick together. Once it comes to a boil, stir continuously until almost all of the liquid evaporates. Turn the heat to the lowest setting, cover tightly and set a timer for 15 minutes.
Remove the foil from the potatoes. Continue to bake for approximately 15 to 20 minutes or until golden brown underneath. Once golden, flip them over and continue to bake for another 10 to 15 minutes or until golden on both sides.
To cook and finish this dish, everything is about timing. First check the rice. When it’s done, turn off the heat and fluff with a fork. Set it aside with the lid slightly ajar.
Before you start cooking, measure out the soy sauce, white wine vinegar and chili paste.
About 10 minutes before the fries are done, preheat a large fry pan or wok over medium-high/high heat. Add the oil, followed by the beef. Season with salt and pepper. In order to get good color, it is best to cook the beef in two batches Cook the meat briefly; ideally the meat should be medium rare. Repeat the process for the second batch.
Add a bit more oil and sauté the onions, letting them brown and soften slightly before adding the peppers. Once the peppers have softened slightly, add the tomatoes. Continue to cook until the tomatoes just start to break down. Then add the sambal oelek, soy sauce, white wine vinegar and the reserved beef. Toss to combine, making sure everything is heated through. You may also need to turn the heat down slightly.
Meanwhile, remove the fries from the oven and place onto paper towel to drain. Before you add the potatoes make sure everyone is ready to eat. Ideally, the fries should still be crispy when you serve this dish.
When you’re ready, add the fries to the beef and fold everything together. Serve immediately with the jasmine rice.
When making fries, it’s best to soak the potatoes prior to cooking. Soaking removes some of the surface sugar from the potatoes and gives them a delicate, crispy crust. Cold water is often used, however, it’s fine to use hot water to speed up the process.