In a bowl, combine the beef strips with soy sauce, red wine vinegar, cumin, salt, and pepper. Let it marinate for at least 30 minutes.
Heat vegetable oil in a large skillet over high heat. Add the marinated beef strips and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add more oil if needed and sauté the onions, tomatoes, bell pepper, and garlic until softened.
Add the aji amarillo paste, beef broth, soy sauce, and red wine vinegar to the skillet. Stir well to combine.
Return the cooked beef to the skillet and toss everything together. Cook for another 2-3 minutes.
Remove the skillet from heat and stir in the chopped cilantro.
Serve the lomo saltado hot over cooked white rice and with French fries on the side.
Enjoy!
