This dish could also quite accurately be called “The Kitchen Sink, Peruvian Style”, and I mean that in the best possible way. There’s something almost unnerving about reading a recipe for the first time that calls for beef stir-fried with vegetables, Chinese flavors, South American flavors, rice and…wait for it…french fries. Everything about this list of ingredients is yelling “do not proceed” but if you’re fearless enough to ignore your gut on this one, I think you’ll be blown away by how much this dish does, in fact, work.
I’m not going to tell you that this is dinner on a Tuesday. There are vegetables and beef tenderloin to be sliced, and most notably, potatoes to fry. The prep here is probably going to take about an hour, but the cooking time is quick. In fact, it’s got to be quick and hot if you want your beef to be seared and tender and delicious. The beauty of a stir-fry, I think, is that while all of the elements come together in the sauce, they should retain their own textures and flavors as well, and that’s one of my favorite aspects of this recipe. The finished product is tender, crispy and crunchy all at the same time.
A quick note on technique. It’s key to make sure your wok is hot and you have your ingredients at the ready when you start cooking. The stir-fry is all about timing, and you always want to have the next ingredient within reach. The only other real “skill” (if you can even call it that) required here is frying. Now, I have to say, one thing I covet is my very own deep fryer. It’s totally ridiculous for a number of reasons, not least of which are the size of my living space and the fact that I’m not serving up deep fried appetizers for a crowd every weekend. I probably engage in deep frying (this sounds vaguely criminal but I kind of like it) ten times a year, in quantities that fit comfortably in the pot/thermometer contraption I set up. But a girl can dream, can’t she? Frying is one of those things that always starts out as a little bit of trial and error. Your first few potatoes aren’t going to be perfect, but as you get the oil to the right temperature and find the right quantity for each frying batch, you’ll find what works for the recipe you’re making. And trust me- the not-exactly-perfect potatoes that don’t make it to the final dish will not go to waste…
This recipe, and more broadly the style of this dish, have a colorful history. In the mid-nineteenth century, thousands of Chinese indentured servants came to Peru to work on plantations and escape hunger in Canton. After fulfilling their contracts, they moved to Peru’s larger cities and opened small markets and restaurants. These Peruvian Chinese restaurants were known as chifas in the 1920’s, and were known for their hybrid style that mixed Chinese technique (stir-frying) with Andean peppers and potatoes and European spices.
So don’t let the potato and rice combination scare you! It’s not nearly as heavy as it sounds, and I’d encourage you, if you have a bit of time to commit, to give this a try- it’s a spectacular hybrid dish that gives you a little taste of history.
Ingredients
- 6 medium russet potatoes (2 lbs)
- 2 cups corn oil
- 1 teaspoon salt)
- 2 lbs beef tenderloin, trimmed and cut into 1/2 inch-thick slices
- 1 tablespoon soy sauce
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 2-4 tablespoons corn oil or mild extra-virgin olive oil
- 3 large garlic cloves, finely chopped
- 2 medium red onions (1 lb), thickly slivered lengthwise
- 3 fresh-frozen yellow Andean peppers (ajíes amarillos), jalapeños, or any yellow hot peppers, thawed, stemmed, seeded, and cut into fine slivers
- 5 ripe medium plum tomatoes (1 lb), peeled and cut lengthwise into wedges
- 1/4 cup dry red wine
- 1/4 cup beef broth
- 3 tablespoons soy sauce, or to taste
- 2 tablespoons finely chopped cilantro
Instructions
- Peel the potatoes and cut them lengthwise into 1/2 inch-thick sticks. Place in a large bowl and cover with cold water. Let sit for at least 20 minutes. Drain and pat dry.
- Heat the oil in a 2-quart pot over medium heat until it is about 350°F. Working in 3 batches, drop the potatoes into the hot oil and deep-fry, stirring, until golden brown, about 4 minutes per batch. Remove with a slotted spoon and let drain on paper towels. Season with the salt and set aside.
- Place the meat in a large bowl and toss with the soy sauce, black pepper, and cumin. Heat 2 tablespoons oil over high heat in a 12-inch sauté pan or 14-inch wok. Working in 2 or 3 batches, add the meat and rapidly stir-fry until golden brown, about 5 minutes. Add more oil to the pan if necessary. Remove with a slotted spoon and set aside.
- Reduce the heat to medium, add the garlic, and sauté for 2 minutes. Add the peppers and sauté for 1 more minute. Remove with a slotted spoon and set aside. Add the tomatoes to the pan and cook, stirring, for 2 minutes.
- Increase the meat to medium-high and add the meat and the reserved vegetables. Stir in the red wine, beef broth, and 3 tablespoons soy sauce. Cook, stirring, for 2 minutes, then add the cilantro and stir well. Just before serving, add the potatoes to the pan. Stir gently to mix, being careful not to break the potatoes. Serve immediately, with white rice.
Notes
From Gran Cocina Latina
