The Peruvian Meal I Can’t Stop Eating

By Chef Billy Parisi · 60 min

Ingredients

Instructions

1. Preheat the oven to 225°F.
2. Toast the rice over low heat in a 2-quart pot for 5 to 6 minutes, until it turns milky white. Add the boiling water and a pinch of salt, stir, cover, and cook over low heat for 12 to 15 minutes until the rice is cooked. Fluff it, cover again, and set aside.
3. Cut the beef tenderloin into 1-inch cubes and put them in a large bowl. Toss with 2 tablespoons of avocado oil, salt, pepper and the cumin, then cover and set aside.
4. Heat a large 5-quart pot half full of neutral oil over medium heat to 350°F.
5. Cut the potatoes into thick batons like French fries. Fry them in the hot oil for 2 minutes, in batches if needed. Drain them on a parchment-lined sheet tray at room temperature.
6. In a small bowl, whisk together the soy sauce, oyster sauce, vinegar and beef stock.
7. Return the fries to the 350°F oil and fry for 4 to 5 minutes, until golden brown. Season with salt, toss in a large bowl, then keep them warm and crisp on a parchment-lined tray on a middle rack in the 225°F oven.
8. Heat 3 tablespoons of avocado oil in a large 12-inch carbon-steel pan, cast-iron skillet or wok over high heat until it lightly smokes. Add the beef, spread it out and leave it untouched for 90 seconds, then stir-fry for 30 more seconds. Move the beef to a large plate.
9. Add 1 tablespoon of avocado oil to the pan over medium heat. Stir-fry the onion for 2 minutes, then the peppers for 30 seconds, then the garlic until fragrant.
10. Place the vegetables on top of the beef, return the pan to the burner, add the soy and stock mixture and cook for 2 minutes to reduce it.
11. Return the beef and vegetables to the pan with the tomatoes, oregano, cilantro and green onions, and mix well. Serve with the rice and French fries.

Summarized from Chef Billy Parisi's video. Watch it for the details.

More recipes with

GarlicOnionTomatoScallionRiceBell pepperPotatoRed onion