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.
Serves:
Ingredients
- 1lbsirloin steak,cut into cubes
- salt and pepper,to taste
- 1tspcumin seeds
- 1tbspcanola oil,divided
- 2cupsyellow onion
- 2tspgarlic,pureed
- 1tbspaji amarillo paste
- 2cupsgolden potato,diced
- 1cupcarrot,diced
- 2cupswater
- 1tspchicken bouillon Powder
- 1cupgreen peas
- 1cupfresh Peruvian corn,(choclo) or frozen
For Serving:
- peruvian-style rice,or other cooked white rice
- egg,cooked, sunny-side up
- fresh parsley,chopped
Instructions
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Season the steak with salt, pepper, and cumin.
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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.
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Remove the steak from the pot and set aside.
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Add the remaining tablespoon of oil to the pot, then add the onion and sauté for about 5 to 6 minutes until translucent.
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Add the garlic and ají amarillo, and sauté for 3 minutes until fragrant.
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Return the steak to the pot, then add the water and bouillon. Mix to dissolve the bouillon powder.
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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.
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Add the peas and Peruvian corn. Cook for another 5 minutes, or until the peas and corn are cooked through.
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Serve the Picante de Carne with rice and sunny-side up eggs. Sprinkle chopped parsley on top.
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Enjoy!
Nutrition
- 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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