Preheat oven to 400F. Place sweet potato fries on a baking sheet lined with parchment paper. Drizzle with 2 tbsp avocado oil and season with a pinch of salt. Toss to coat and arrange in a single layer. Transfer to oven and cook 30-35 min undisturbed, or until golden brown and fork tender.
Meanwhile, add beef to a small bowl and pour in coconut aminos. Toss to coat and let marinade 15 minutes while you prepare the remaining ingredients.
When ready to cook, drain beef from as much marinade as possible, reserving all of the liquid.
Preheat a carbon-steel or cast-iron pan or wok over medium high heat for 5 minutes. Raise heat to high and add avocado oil. Carefully add drained beef to hot oil (it will splatter!). Use a spatula to evenly spread beef across the surface of the pan. Cook undisturbed 2-3 minutes or until the beef develops a crust. Stir-fry an additional 1-2 minutes. Transfer browned beef to a bowl and set aside.
Lower heat to medium-low, add onion to the pan and season with a pinch of salt. Stir-fry 3-4 minutes or until onion is translucent. Add garlic and ginger and cook an additional 30 seconds. Add tomatoes, reserved beef marinade, rice wine vinegar and habanero salsa. Stir fry until tomatoes have softened (approximately 3-4 minutes). Return beef to pan along with ¼ of the sweet potato fries and toss everything to coat.
Remove pan from heat and garnish with parsley. Toss everything to combine.
To serve, lay down a bed of the remaining sweet potatoes and top with Lomo Saltado. Garnish with a bit more parsley and enjoy immediately.