Bistec a la Mexicana

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!

Bistec a la Mexicana

Bistec a la Mexicana is a delicious and savory Mexican dish. It is made of beef in a spicy tomato sauce. Typically served with rice, beans, and corn tortillas. 

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Course: Dinner

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Servings: 4

Author: Maggie Unzueta

Ingredients

• 1 lb beef cut into thin slices or 2-inch pieces
• 1 tablespoon Jugo Maggi optional
• ½ teaspoon pepper
• 2 tablespoon olive oil
• 1 jalapeño finely diced
• ¼ onion diced
• 1 tomato diced
• 1 garlic clove finely diced
• 1 tspn Salt
• Chopped cilantro optional

Instructions

• 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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