Ingredients

• 455 g of sirloin steak1 lb of sirloin steak
• 0 of salt
• 0 of pepper
• 1 teaspoon of cumin seeds
• 1 tablespoon of canola oil
• 300 g of yellow onion2 cup of yellow onion
• 2 teaspoon of pureed garlic
• 1 tablespoon of aji amarillo paste
• 450 g of golden potato2 cup of golden potato
• 120 g of carrot1 cup of carrot
• 480 mL of water2 cup of water
• 1 teaspoon of chicken bouillon powder
• 150 g of green peas1 cup of green peas
• 175 g of peruvian corn1 cup of peruvian corn

Instructions

1. Season the steak with salt, pepper, and cumin.
2. Heat 1 tablespoon of canola oil in a medium pot over medium-high heat. Add the steak and cook until browned, about 5-6 minutes. Remove the steak from the pot and set aside.
3. Add the remaining tablespoon of oil to the pot, then add the onion and sauté until translucent, about 5-6 minutes. Add the garlic and ají amarillo, and sauté for 3 minutes, until fragrant.
4. Return the steak to the pot, then add the water and bouillon. Mix to dissolve the bouillon powder.
5. 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.
6. Add the peas and Peruvian corn. Cook for another 5 minutes, or until the peas and corn are cooked through.
7. Serve the picante de carne with rice and sunny-side up eggs. Sprinkle chopped parsley on top.
8. Enjoy!