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
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