Recipe courtesy of La Mar Cebicheria
Show: Unique Eats
Episode: Small Plates
Total:
1 hr 5 min
Prep:
20 min
Inactive:
5 min
Cook:
40 min
Yield:
4 Servings
Level:
Easy

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

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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