Directions:

• 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!