Lomo Saltado (Stir-Fried Beef with Tomatoes and Jalapeños)

In a medium bowl, combine the garlic, ginger, 1 tablespoon of the olive oil, cumin, coriander, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the flank steak and stir to coat. Refrigerate for 1 hour.

Meanwhile, preheat the oven to 450°. Cut the potatoes lengthwise into 1/3-inch-thick-by-1/3-inch-wide sticks. In a large bowl, toss with 3 tablespoons of olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Spread the sticks in one layer on a large baking sheet.

Roast for 20 minutes, then turn the potatoes and spread them out again in one layer. Bake, turning them once or twice more, until the potato sticks are crisp and golden brown, 20 to 25 minutes. Remove from the oven and set aside.

In a measuring cup, stir together the soy sauce, vinegar, oyster sauce and chile paste.

将剩余的1汤匙橄榄油加热到中等高温的炒锅中。加入腌制的侧面牛排并煮熟，偶尔搅拌，直到变成褐色，几乎煮熟，大约5分钟。加入西红柿，腌制的墨西哥胡椒和酱油混合物，煮沸，然后减少热量并煮至肉，直到肉煮熟，西红柿开始崩溃。

To serve, divide the roasted potatoes among four plates or shallow bowls, and top with the lomo saltado and its sauce. Garnish with cilantro leaves and serve immediately.