Peruvian Beef for the Crock Pot

Jun 09, 2023June 9, 20230 6

Peruvian Beef for the Crock Pot Recipe

by The Chefin Main

Prep

15 min

Cook

6 hours

Ready In

6 hours 15 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

416

Sugar

Fat

22g

Peruvian Beef for the Crock Pot is a hearty and flavorful dish that can be enjoyed any day of the week. This recipe features tender sirloin strips cooked low and slow in a crockpot with a delicious blend of spices and vegetables. The apple juice and sherry wine add a sweet depth of flavor while the garlic cloves and fresh cilantro infuse the meat with a savory aroma. The addition of tomatoes, red onions, and red bell peppers make this dish an explosion of color and nutrition. Enjoy this dish over a bed of rice or with some crusty bread for a complete meal.

Instructions

1.	Preheat crockpot to high heat
2.	Cut the sirloin strip steak into cubes.
3.	Add the apple juice, sherry wine, garlic cloves, and cilantro to the crockpot. Mix together.
4.	Add the cubed steak to the crockpot mixture.
5.	Cut the tomatoes, red onion, and red bell pepper into large chunks and add them to the crockpot as well.
6.	Mix everything together, making sure to coat the meat and vegetables.
7.	Cover and cook on high for 4-6 hours or on low for 8-10 hours until the steak is cooked through and the vegetables are tender.
8.	Serve hot and enjoy!

PROS

Peruvian beef is rich in flavor with just the right amount of tenderness.

Cooked in the crockpot, it requires minimal effort.

This recipe is great for meal prep as it can easily be reheated for future meals.

CONS

The meat can get dry if overcooked or undercooked.

It may require more seasoning depending on preference.

HEALTH & BENEFITS

Beef is rich in important minerals such as iron and zinc.
It is a good source of protein and provides energy for the body.
The vegetables in this recipe provide vitamins, fiber, and antioxidants.

	2 lbs sirloin strip steaks
	1/2 cup apple juice
	1/8 cup sherry wine
	2 tablespoons minced garlic cloves
	4 tablespoons fresh cilantro
	2 tomatoes
	1/2 red onion
	1 red bell pepper