Lomo Saltado (Peruvian Stir-Fried Beef, Onions & Tomatoes)

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1. 1Step 1: On a tray, combine the cubed steak, cumin, salt and pepper. Toss to coat and set aside at room temperature for 30 minutes. If preparing in advance, refrigerate the seasoned steak and remove it from the fridge 30 minutes before cooking.
2. 2Step 2: In a bowl, combine the coconut aminos, aji amarillo paste and vinegar. In a small, separate bowl, combine the tapioca flour and cold water and stir to create a slurry. Add the slurry to the bowl with the other ingredients, stir to combine and set aside.
3. 3Step 3: When ready to cook, preheat a frying pan or wok over medium-high heat and pat the beef dry with paper towel to remove surface moisture. Add the beef tallow to the pan and heat it until shimmering. Carefully add the steak, spread it into a single layer and cook, undisturbed, until a deep crust forms, around 3 minutes.
4. 4Step 4: Flip the pieces of steak, add the onions and cook, stirring, until the onions are slightly softened, around 2 minutes.
5. 5Step 5: Add the tomatoes and cook, stirring, until the tomatoes are slightly softened, around 1 minute.
6. 6Step 6: Add the prepared sauce and cook, stirring, until the liquid has reduced in volume by half, around 2 minutes.
7. 7Step 7: Add the green onions and cilantro and cook, stirring, until the green onions are slightly softened, around 1 minute. If the sauce is too thick, dilute it with a splash of water. If the sauce is too thin, continue to cook it until it can coat the back of a spoon. Taste the sauce for seasoning and adjust with salt or pepper as desired.
8. 8Step 8: Transfer the Lomo Saltado to a bowl and serve with the steamed rice and fried potatoes.
9. 9Step 9: Peel the potatoes and cut them into matchsticks with a sharp knife or mandolin. Add the potatoes to a large bowl of cold water and rinse to remove excess surface starch. Transfer the potatoes to a tray lined with clean kitchen towel and pat them as dry as possible.
10. 10Step 10: Add the beef tallow to a frying pan or small sauce pan and heat it over medium heat until it reaches 375F. Working in batches so as not to overcrowd the pan, carefully submerge the potatoes in the hot oil and cook, stirring occasionally, until golden brown and crispy, around 6 minutes.
11. 11Step 11: Transfer the fried potatoes to a bowl, lightly season with a pinch of salt, toss to coat and set aside while you repeat the process with the remaining potatoes.
12. 12Step 12: Serve the fried potatoes with the Lomo Saltado.