Lomo Saltado with Crispy Potato Wedges

**Prepare the Potato Wedges:** Preheat oven to 400°F (200°C). In a large bowl, toss potato wedges with 2 tablespoons of vegetable oil, cumin, smoked paprika, oregano, salt, and pepper. Spread in a single layer on a baking sheet. Bake for 25-30 minutes, or until golden brown and crispy, flipping halfway through.

**Prepare the Beef:** In a bowl, combine beef strips with 1 tablespoon of soy sauce, 1 tablespoon of red wine vinegar, minced garlic, salt, and pepper. Marinate for at least 10 minutes.

**Stir-fry the Lomo Saltado:** Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat. Add the marinated beef and stir-fry quickly until browned on all sides, about 2-3 minutes. Remove the beef from the skillet and set aside.

**Cook the Vegetables:** Add the red onion wedges to the skillet and stir-fry for 2 minutes, until slightly softened. Add the tomato wedges and Aji Amarillo paste and cook for another 2 minutes, stirring occasionally.

**Combine and Finish:** Return the beef to the skillet with the vegetables. Add the remaining soy sauce and red wine vinegar. Stir-fry for another minute, allowing the sauce to thicken slightly.

**Assemble and Serve:** Serve the Lomo Saltado immediately over cooked white rice, topped with crispy potato wedges and chopped fresh cilantro. Mix some of the fries from the potato wedge portion to the Lomo saltado right before serving, if desired, for a truly authentic experience.