How To Make Picante De Carne (Steak With Veggies)
Made with juicy sirloin steak, veggies, and a tasty mixture of sauce and seasonings, this delicious Peruvian Picante de Carne will surely steal your heart.
Season the steak with salt, pepper, and cumin.
Heat 1 tablespoon of canola oil on a medium pot over medium-high heat. Add the steak and cook for about 5 to 6 minutes until browned.
Remove the steak from the pot and set aside.
Add the remaining tablespoon of oil to the pot, then add the onion and sauté for about 5 to 6 minutes until translucent.
Add the garlic and ají amarillo, and sauté for 3 minutes until fragrant.
Return the steak to the pot, then add the water and bouillon. Mix to dissolve the bouillon powder.
Add the potatoes and carrots. Bring the stew to a simmer, cover, and cook for 10 minutes, or until the potato and carrot are cooked through.
Add the peas and Peruvian corn. Cook for another 5 minutes, or until the peas and corn are cooked through.
Serve the Picante de Carne with rice and sunny-side up eggs. Sprinkle chopped parsley on top.
- Calories: 446.97kcal
- Fat: 20.78g
- Saturated Fat: 7.04g
- Trans Fat: 0.02g
- Monounsaturated Fat: 9.44g
- Polyunsaturated Fat: 1.98g
- Carbohydrates: 37.59g
- Fiber: 7.06g
- Sugar: 9.82g
- Protein: 28.98g
- Cholesterol: 88.52mg
- Sodium: 1168.02mg
- Calcium: 101.55mg
- Potassium: 1131.18mg
- Iron: 4.06mg
- Vitamin A: 293.32µg
- Vitamin C: 46.54mg
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