We will start by cutting the meat into strips and then cut them in half. In this way, we will obtain elongated tacos or sticks that emulate French fries (for reference). Loss we are going to brown in the pan, although if we have a wok, better. In this way, they will be juicy inside. We will reserve the meat and its juice for later.
At this point, we will cut all the vegetables (with the exception of the tomato) into large pieces so that they do not brown. Our intention is that each of these vegetables is well browned. We will add the chili and sauté all these ingredients in the pan or wok until they are to our liking. Once we have it, we will add the tomato cut into large wedges and we will sauté it without letting it go away.
To finish, we will return the meat and the juices to the pan and add the soy sauce and apple cider vinegar. We will continue sautéing while the sauce thickens. When it starts to bubble, turn off the heat and serve the lomo saltado, making sure that each serving has plenty of pieces of meat and vegetables alike.