| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 20 min |
| Yield: | 4 Servings |
Ingredients
- 1 (14 1/2-ounce) can low-salt beef broth
- 2 cups water
- 1 teaspoon salt
- 1 cup long-grain white rice
- 1/2 cup frozen corn kernels, thawed
- Oil, for frying
- 1 1/2 pounds russet potatoes, scrubbed (unpeeled), cut into 1/2-inch thick rounds, then cut crosswise into 1/2-inch strips
- 2 1/2 tablespoons olive oil
- 1 1/2 pounds beef tenderloin steaks, cut crosswise into 1/4-inch thick strips
- 1 red onion, cut through stem end into 8 wedges, peeled
- 3 tomatoes, each cut into 8 wedges
- 3 tablespoons minced aji Amarillo chile (Peruvian yellow pepper) from jar or minced seeded red jalapeno chiles
- 1/2 cup chopped fresh cilantro
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 (14 1/2-ounce) can low-salt beef broth
- 2 cups water
- 1 teaspoon salt
- 1 cup long-grain white rice
- 1/2 cup frozen corn kernels, thawed
- Oil, for frying
- 1 1/2 pounds russet potatoes, scrubbed (unpeeled), cut into 1/2-inch thick rounds, then cut crosswise into 1/2-inch strips
- 2 1/2 tablespoons olive oil
- 1 1/2 pounds beef tenderloin steaks, cut crosswise into 1/4-inch thick strips
- 1 red onion, cut through stem end into 8 wedges, peeled
- 3 tomatoes, each cut into 8 wedges
- 3 tablespoons minced aji Amarillo chile (Peruvian yellow pepper) from jar or minced seeded red jalapeno chiles
- 1/2 cup chopped fresh cilantro
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
Instructions
- Traditional Peruvian style stir-fry of sauted beef tenderloin, onions, tomatoes, cilantro, soy sauce, garlic with fried potatoes and rice.
- Boil the broth in a small saucepan until reduced to 1 cup, about 8 minutes. Set aside.
- Bring 2 cups water and 1 teaspoon salt to a boil. Add rice. Cover, then reduce heat and cook about 15 minutes.
- Mix in the corn. Cover and let stand 5 minutes, then fluff the rice with a fork.
- Meanwhile, heat enough oil in a large, deep nonstick skillet to reach the depth of 1/8 inch. Add potatoes and fry until tender, about 10 minutes. Drain on paper towels.
- Heat the 2 1/2 tablespoons olive oil in a large skillet over high heat. Add the beef and saute until brown, 1 to 2 minutes.
- Using slotted spoon, transfer the beef to a plate. Add the onion wedges to the same skillet and cook until beginning to soften turning with tongs, about 2 minutes per side. Add the tomatoes, chile, cilantro, soy sauce, vinegar, and the reserved reduced broth and cook 2 minutes to soften the tomatoes. Add the beef and potatoes; toss to heat through.
- Spoon beef-potato mixture into shallow soup bowls. Serve rice mixture alongside.
- Traditional Peruvian style stir-fry of sauted beef tenderloin, onions, tomatoes, cilantro, soy sauce, garlic with fried potatoes and rice.
- Boil the broth in a small saucepan until reduced to 1 cup, about 8 minutes. Set aside.
- Bring 2 cups water and 1 teaspoon salt to a boil. Add rice. Cover, then reduce heat and cook about 15 minutes.
- Mix in the corn. Cover and let stand 5 minutes, then fluff the rice with a fork.
- Meanwhile, heat enough oil in a large, deep nonstick skillet to reach the depth of 1/8 inch. Add potatoes and fry until tender, about 10 minutes. Drain on paper towels.
- Heat the 2 1/2 tablespoons olive oil in a large skillet over high heat. Add the beef and saute until brown, 1 to 2 minutes.
- Using slotted spoon, transfer the beef to a plate. Add the onion wedges to the same skillet and cook until beginning to soften turning with tongs, about 2 minutes per side. Add the tomatoes, chile, cilantro, soy sauce, vinegar, and the reserved reduced broth and cook 2 minutes to soften the tomatoes. Add the beef and potatoes; toss to heat through.
- Spoon beef-potato mixture into shallow soup bowls. Serve rice mixture alongside.
Reviews
Great!!
This recipe is outstanding! Do yourself a favor and get the aji Amarillo paste recommended in the recipe…it really keeps the flavor authentic (if your grocery doesn’t have it, go to a Spanish food market). My family went nuts over this and were disappointed that there weren’t leftovers!
It was amazing! I had always wanted to try this dish, which I had eaten at a Perubian Restaurant. This one tastes just like it or better. My husband loved it. Will add it to the menu.
This recipe was easy and AWESOME!!! Loved, Loved, Loved it!!! The only thing I changed was I used tri-tip & frozen fries…it was ABSOLUTELY DELICIOUS!! I highly recommend any one to try it.