Prepare and cut all the ingredients. Slice the flank steak into steaks, then into strips, and finally into small cubes.

Heat a skillet with the olive oil and sauté the onion and garlic. Add the beef and brown it. Stir in the cumin, paprika, black pepper, and oregano.

Add the carrot, green beans, bell pepper, corn kernels, and potatoes. Mix well. Deglaze the skillet with the 2 cups of beef broth. Add the potatoes.

Cover and cook slowly. When the vegetables are tender, add the tomato sauce and mix. Adjust the salt if needed.

Slightly mash the potatoes. Add the Swiss chard and green peas. Cook for a couple of minutes until the charquicán is ready.

Serve the charquicán with a fried egg, pickled onions, sliced chili, and chopped cilantro.

Serve immediately.