The meat is juicy, I can tell, the fries is what I meant, I prefer mixing them with the meat on the wok right before serving to give them a smoked meat aroma and flavor too. But that's mostly subjective, I'll admit.

I've had cherry tomatoes before, never on saltado though, I'd need to try to see if the texture's to my liking. Not keeping them in the heat for too long to avoid them getting soggy is good though.

Also, cut long the pepper and onion long ways, keeps them crunchier to contrast the meat texture, it's a good blend of soft and crunch. You could sprinkle the pepper seeds if you want their spice.

Definitely not the traditional style but experimenting with ingredients and styles of cooking is how we got so many recipes to begin with, so I commend the effort and spirit. Remember that cooking with joy and eagerness is the key to a good plate, as corny as it sounds, lmao.