Lomo saltado (Peruvian beef stir-fry with french fries)

Cut the ends off the potatoes, peel, and cut into equal-size planks so they cook evenly; no soak needed when they go straight into the fryer.

First fry, with the fryer at 'three and a quarter' (as transcribed), about 7 minutes until golden brown. Remove, unsalted.

Slice the hanger steak into small thin slices against the grain, to shorten the fibres and make it more tender.

Mix the beef by hand with about a teaspoon of soy and a little cornstarch, which makes it velvety when cooked.

Slice the onion into decent-size pieces so they do not go soft. Cut the tomatoes and remove the wet insides and seeds. Seed the aji amarillo and cut into thin strips. Have everything ready before stir-frying.

In a super hot pan with oil, sear half the beef at a time so the pan is not crowded, for colour only; remove.

Second fry of the fries at 375, 2 to 3 minutes until super crispy.

Reheat the pan; add oil and the onions, a couple of minutes, charred but not mushy.

Add a little more oil and the aji amarillo, then the tomatoes for about a minute. Add a little garlic with a little oil in the middle and stir as it becomes fragrant.

Return the beef and its juices for about 15 seconds. Add apple cider vinegar and a little more soy; season with salt and pepper.

Add the fries last, season a little and mix once.

Serve in a bowl with rice, topped with aji amarillo strips and a little cilantro.