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93% would make again

Shila’s Grandmother’s Picante De Carne

Tasty Team


for 4 servings

  • 1 lb sirloin steak (455 g), cut into cubes
  • salt, to taste
  • pepper, to taste
  • 1 teaspoon cumin seeds
  • 1 tablespoon canola oil, divided
  • 2 cups yellow onion (300 g)
  • 2 teaspoons pureed garlic
  • 1 tablespoon aji amarillo paste
  • 2 cups golden potato (450 g), diced
  • 1 cup carrot (120 g), diced
  • 2 cups water (480 mL)
  • 1 teaspoon chicken bouillon powder
  • 1 cup green peas (150 g)
  • 1 cup peruvian corn (175 g), choclo, fresh or frozen

For Serving

  • peruvian-style rice, or other cooked white rice
  • egg, cooked sunny-side up
  • fresh parsley, chopped

Nutrition Info

Shop ingredients with
    Calories 450
    Fat 19g
    Carbs 43g
    Fiber 6g
    Sugar 10g
    Protein 28g

Estimated values based on one serving size.


  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!

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