 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
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 |
Directions:
1. Traditional Peruvian style stir-fry of sauted beef tenderloin, onions, tomatoes, cilantro, soy sauce, garlic with fried potatoes and rice
2. Boil the broth in a small saucepan until reduced to 1 cup, about 8 minutes. Set aside.
3. Bring 2 cups water and 1 teaspoon salt to a boil. Add rice. Cover, then reduce heat and cook about 15 minutes.
4. Mix in the corn. Cover and let stand 5 minutes, then fluff the rice with a fork.
5. 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.
6. 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.
7. 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.
8. Spoon beef-potato mixture into shallow soup bowls. Serve rice mixture alongside.
9. 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.
|
|