- 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
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.
Restaurant Recipe: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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