Bistec a la Mexicana is a delicious and savory Mexican dish. It is made of beef in a spicy tomato sauce and ready in under 30 minutes. Typically served with rice, beans, and corn tortillas. Just say wow to the cow!
In Mexico, this recipe is prepared with thin slices of beef steaks. They are usually inexpensive and can feed a lot of people. If you can find them, go for it! Or, you can use whatever cut of meat you like. This is carne asada meat cut into thin slices. I let the meat marinate with Jugo Maggi (no relation to me, Mama Maggie) and pepper while I’m chopping up the rest of the ingredients.
Then add oil to a pan. Cook the beef until it is no longer pink. About 4 minutes.
Next, remove the meat from the pan and using the beef fat, sauté the onion and jalapeños to really absorb the meat juices. Then add the tomatoes. This step helps to develop the flavors. It makes kind of like a thick salsa. Add the garlic at the very end. Let it all cook for 2 minutes.
Then return the beef to the pan. Mix well. Cook for 2 more minutes.
Top with chopped cilantro. Bistec a la Mexicana has “EASY” written all over it… and delicious. It’s one of my go-to meals on busy weeknights. Serve it with rice and beans as my mom and my abuelita did. Sometimes, though, I’ll skip the tortillas and make a salad as a low carb dish. My family loves it both ways. Hope you enjoy!
- 1 lb beef, cut into thin slices or 2-inch pieces
- 1 tablespoon Jugo Maggi
- ½ teaspoon ground pepper
- 2 tablespoon olive oil
- 1 jalapeño, finely diced
- ¼ onion, diced
- 1 tomato, diced
- 1 garlic clove, finely diced
- Salt to taste
- Chopped cilantro (optional)
- Chop up the meat into thin slices.
- Season with Jugo Maggi and ground pepper.
- Set aside.
- Chop up the jalapeño, onion, tomato, garlic.
- Set aside until ready to use.
- In a large skillet, heat the oil.
- Add the beef.
- Cook for 4 minutes, or until no longer pink.
- Remove from the pan.
- Add the jalapeño and onion to the pan.
- Cook for 1-2 minutes, until onion is translucent.
- Add the tomato and salt. Cook for 1 minute.
- Add the garlic. Cook for 1 minute.
- Note: If the tomato mixture is too thick, add a splash of water.
- Return the beef to the pan.
- Mix and cook for 2 minutes.
- Taste for salt.
- Top with chopped cilantro.
- Serve with corn tortillas.
- Enjoy!
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Chels Leigh says
I can almost smell this dish from looking at all the pictures! It doesn’t seem too hard to make annnd it takes less than 20 minutes so I’m thinking I need to make this sometime for dinner!
Tiffanie Anne says
I am sold! I would never think this recipe is easy and doable, but you have totally changed that! I can’t wait to try it!
Kiwi says
I love a good mexican dish. I would love to recreate this but make this pescatarian friendly maybe I can switch the beef for shrimp.
Lyosha says
looks super delicious! Making me feel starving. Very filling, perfect winter dish!
char pay says
this looks so easy. I’d add turkey bacon. I love a quick recipe. I”ll try this out.
Paris Chanel says
I’ve had this quite a few times and love it!
Becca Talbot says
Yummy!! This looks and sounds delicious – I’d definitely like to try this one day x