Bistec a la Mexicana
This Bistec a la Mexicana recipe is a delicious blend of thinly sliced beef strips with garlic, onions, peppers and tomatoes made in a savory spicy chile tomato sauce. Serve with rice or rice and beans and warm tortillas. Super easy dish to prepare. Comfort food at its best!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
- 1 pound sirloin tip steak, cube steak, skirt steak cut into thin slices
- 1 onion chopped
- 2 serrano peppers one chopped and the other one for topping
- 2 roma tomatoes chopped
- 3 garlic cloves minced
- 1 1/2 tbsp Maggi Sauce or Worcestershire Sauce
- salt and pepper to taste
- 1/2 tsp garlic powder
- 3 tbsp oil
- chopped cilantro for topping
- 2 roma tomatoes quartered
- 1/2 tsp Mexican oregano (regular oregano is fine too)
- pinch of salt
Season the beef strips with salt, pepper and garlic powder. Set aside.
In a large skillet add oil. Preheat over medium heat for 3 minutes.
Stir fry the beef for about 5 minutes until seared a little.
Add the chopped onion, one serrano pepper (chopped) and garlic. (Save the other serrano pepper for topping) Stir all together.Saute for 2-3 minutes.
Add the chopped roma tomatoes and Maggi sauce to pan. Stir well together.
Add the quartered tomatoes and add to a blender or chopper with 1/2 a cup of water, oregano and a pinch of salt. Blend until smooth.
Pour sauce into skillet and stir. When sauce comes to a simmer, cover skillet and lower heat. Cook for 25 minutes. Taste for salt. Season with more salt if needed.
If you notice sauce is to dry, add a little more water.Top dish with chopped cilantro and more serrano pepper (thinly sliced) if you like. Serve with white or yellow rice. Could also accompany rice and beans, avocado slices and warm tortillas. Enjoy!
Serving: 4g | Calories: 261kcal | Carbohydrates: 6g | Protein: 26g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 69mg | Potassium: 642mg | Fiber: 1g | Sugar: 2g | Vitamin A: 545IU | Vitamin C: 12.5mg | Calcium: 22mg | Iron: 2.9mg