The sizzle of thinly sliced beef hitting a hot skillet, the earthy aroma of cumin and smoked paprika wafting through your kitchen—this carne picada transforms humble ingredients into a bold, versatile centerpiece. Whether stuffed into warm tortillas or piled high over cilantro-lime rice, every bite delivers juicy texture and robust flavors that’ll make this recipe your new weeknight hero.
Fresh Ingredients
🥘 Ingredients
• 1.5 lbs beef sirloin (thinly sliced)
2 tbsp olive oil
1 onion (sliced)
1 red bell pepper (julienned)
3 garlic cloves (minced)
2 tsp cumin
1.5 tsp smoked paprika
1 tsp chili powder
1/2 cup beef broth
Salt & pepper
Fresh cilantro & lime wedges (for serving)
👨🍳 Instructions
Step 1. 1. Season beef with salt, pepper, cumin, smoked paprika, and chili powder.
2. Heat olive oil in skillet over medium-high. Sear beef in batches until browned (2-3 mins per batch). Set aside.
3. Sauté onion and bell pepper 4-5 mins. Add garlic, cook 1 min.
4. Return beef to skillet. Pour in broth, simmer 5 mins.
5. Serve with fresh cilantro and lime.
🍽️ Final Result
👨🍳 Chef’s Note
For extra tender beef, slice against the grain and let spices marinate on meat for 15 minutes before cooking!
