- 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.
Recipe courtesy of La Mar Cebicheria