Easy Carne Picada Recipe
It’s basically just my go-to for when I need something quick, flavorful, and that even my picky-eater nephew will devour. Think juicy, slightly sweet, a little tangy… it’s that dish you make when you want to impress without actually slaving away in the kitchen all day. Trust me, this will be a new staple!
My husband, bless his heart, could eat this every single night. He claims it reminds him of his grandma’s cooking, which is a total lie because she only made meatloaf, but hey, I’ll take the compliment. The kids love building little bowls with rice and toppings. One time, I accidentally doubled the soy sauce (oops!), and we just called it “extra flavorful” and ate it anyway. Seriously, forgiving recipe right here.
Why You’ll Love This Easy Carne Picada Recipe
- It’s faster than ordering takeout… and way tastier.
- Perfect for busy weeknights when you’re staring into the fridge wondering what to make.
- Customizable! Throw in whatever veggies are wilting in the crisper.
- It makes you look like a legit culinary genius without actually being one.
- Leftovers are amazing cold straight from the fridge. Don’t judge, we all do it.
How to Make It
Alright, so picture this: you’re in your kitchen, music’s probably too loud, and you’re juggling a million things. First, grab some steak (I usually go for flank or skirt steak because they’re relatively cheap and hold flavor like champions), slice it super thin – like, thinner than you think you should. This is key for tenderness!
Then, you’re gonna whip up the marinade. Brown sugar, soy sauce (or tamari if you’re gluten-free like my cousin Brenda), some pineapple juice (don’t judge, I’ve used the stuff from the can before when I was desperate), sesame oil (don’t skip this, it adds like, this amazing toasty-ness), garlic (obvi), and ginger (if you’re feeling fancy). Throw the steak in that glorious mess and let it sit. The longer, the better, but even 20 minutes while you chop veggies is totally fine.
Heat up a pan or wok – get it HOT. Toss in your steak and stir-fry it until it’s cooked through. Don’t overcrowd the pan or it’ll steam instead of sear. Nobody wants steamed steak, yuck.
And that’s it! Serve it with rice, load it up with your favorite toppings (cilantro, green onions, sriracha, the works!), and try not to eat the whole thing in one sitting. Good luck with that, though.
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Ingredient Notes
- Steak: I like flank or skirt steak because they’re budget-friendly and soak up the marinade like a sponge, but honestly, use whatever cut you can find on sale. Just make sure to slice it thin against the grain.
- Brown Sugar: This is what gives it that slight sweetness and helps the sauce get all sticky and delicious. I’ve used regular white sugar in a pinch, and it’s fine, just not quite as good.
- Soy Sauce: The umami bomb! If you’re gluten-free, tamari works perfectly. I’ve even used coconut aminos once when I was trying to be “healthy.” It was…okay.
- Pineapple Juice: Don’t knock it ’til you try it! It tenderizes the meat and adds a subtle tang. I’ve even thrown in chunks of fresh pineapple into the stir-fry at the very end.
- Sesame Oil: Okay, you CAN technically skip this, but don’t. Just don’t. It adds this nutty, toasty flavor that’s just chef’s kiss.
- Garlic & Ginger: Because…duh. If you don’t like them you might be a robot.
Recipe Steps:
- Slice: Thinly slice the steak against the grain.
- Marinate: Whisk together brown sugar, soy sauce, pineapple juice, sesame oil, garlic, and ginger; marinate steak for at least 20 minutes.
- Stir-fry: Heat a pan or wok, add steak, and stir-fry until cooked through.
- Serve: Serve over rice with your favorite toppings.
What to Serve It With
Rice is the obvious choice. I usually just make a big pot of white rice, but brown rice or even quinoa would work. As for toppings, think fresh and crunchy: chopped cilantro, sliced green onions, sesame seeds, a drizzle of sriracha mayo (mayo + sriracha, genius, I know!), or even some pickled veggies if you’re feeling fancy. Basically, anything goes!
Tips & Mistakes
- Don’t overcrowd the pan! This is the #1 mistake people make. If you try to cook too much steak at once, it will steam instead of sear. Cook it in batches.
- Taste as you go! The beauty of this recipe is that you can adjust the flavors to your liking. Want it sweeter? Add more brown sugar. Need more tang? A splash of rice vinegar will do the trick.
- Don’t overcook the steak! Nobody likes tough, chewy steak. Cook it until it’s just cooked through, and it will be perfectly tender.
- Marinate, marinate, marinate! The longer you marinate the steak, the more flavorful and tender it will be. If you’re short on time, even 30 minutes will make a difference.
Storage Tips
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Honestly, it never lasts that long in my house. I’ve totally eaten it cold for breakfast. Don’t judge, it’s delicious! You can also freeze it, but the texture of the steak might change a little.
Variations and Substitutions
Okay, let’s talk swaps.
- No pineapple juice? Apple juice works in a pinch. I even used orange juice once (it was weird but not terrible).
- Out of brown sugar? Honey or maple syrup can be subbed in.
- Don’t have sesame oil? Use a neutral oil like vegetable or canola, but seriously, try to get some sesame oil.
- Want to add veggies? Bell peppers, onions, broccoli, carrots, snap peas… go wild! Just toss them in the pan with the steak.
- Make it spicy: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the marinade.
Frequently Asked Questions
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Easy Carne Picada Recipe
Ingredients
Main Ingredients
- 1.5 lbs carne picada roughly chopped beef
- 1 tbsp olive oil extra virgin
- 1 large onion diced
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp paprika smoked
- 0.25 tsp black pepper freshly ground
- 0.5 tsp salt or to taste
- 1 cup beef broth low sodium
- 2 tbsp cilantro chopped, for garnish
- 1 lime lime wedges for serving
Instructions
Preparation Steps
- Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sauté until softened, about 2-3 minutes.
- Add carne picada to the skillet and cook until browned, stirring occasionally.
- Stir in ground cumin, chili powder, smoked paprika, black pepper, and salt.
- Pour in beef broth and bring to a simmer. Reduce heat and let it cook for about 10-15 minutes until the beef is tender and the sauce is slightly reduced.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
