Lomo Saltado

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