Add green beans to boiling salted water and cook 1 minute until just tender. Remove from pan and plunge into bowl of iced water to stop cooking process. Drain and set aside.
Half-fill large pan or deep-fryer with vegetable oil and heat to 350°F, or until cube of bread browns in 30 seconds. Drop potato batons carefully into hot oil and cook until crispy and golden. Drain well on paper towels.
Add 2 tablespoons oil to very hot wok, add beef strips and stir-fry until browned and medium-well done, about 2 minutes. Add onion, yellow chiles, green beans, and 2 cloves minced garlic and stir-fry additional 2 minutes. Finish by adding tomatoes and chopped parsley. Remove from heat and season to taste with salt and pepper.
To cook rice, heat 2 tablespoons oil in pan over medium heat. Add 4 cloves minced garlic and fry 2 minutes until softened but not browned.
Pour over 3½ cups water and bring to boil. Add rice and salt to pan and stir together. Reduce heat to lowest setting, cover and cook 10 to 15 minutes.
Remove rice from heat, drizzle over remaining tablespoon oil, and stir together with fork. Re-cover pan and let stand 2 minutes until rice has achieved desired consistency. (Rice should be cooked but not too soft or sticky, and grains should separate easily.)
To serve, place stir-fry over bed of Peruvian style white rice and top with fried potato batons.