Prep 5 mins
Cook 1 hr
Traditional peruvian beef dish.
- 2 lbs bottom round steaks
- 1 chopped red onion (or yellow)
- 2 tablespoons garlic paste
- 1 bunch fresh cilantro
- 1 cup frozen peas
- 1 tablespoon aji bell pepper (panca)
- 1 tablespoon aji yellow paste (amarillo)
- vegetable oil (or olive)
- salt, pepper, cumin powder to taste
- Cut the beef into hunks and season with salt, pepper, cumin powder, and garlic paste. Heat a little vegetable (or olive) oil in a stainless steel soup pot and pan fry the meat. When the meat is seared, add the chopped onion, ají panca, and ají amarillo. Stir until onion becomes translucent. Rinse the cilantro in water and cut off the bottom few inches from the stems. Chop by hand and transfer to blender. Add about 1/2 to 1 cup water to the blender and reduce the fresh chopped cilantro to liquid. Add liquid cilantro to soup pot, stir, lower heat and cover with lid. The meat will become tender, cooking in the liquid for at least 20 minutes. Add frozen peas, stir and cook covered another 10 minutes. Serve with white rice.
This is a fantastic, authentic tasting beef dish that is simple to make. I used chuck steak, and had to make a few variations. After adding the liquid and cooking for 20 minutes, I added two roughly chopped carrots and three roughly chopped potatoes. I then let it cook for another 20-30 minutes. The meat was really tender and it was such a hit with the whole family. I had a lot of trouble getting the "aji bell peppers" and "aji yellow paste" here in Sydney but it still tasted lovely. Making this dish again tomorrow, I highly recommend it! Thanks, Evelyn.