Easy Bistec a la Mexicana Recipe: One pot Mexican Beef
When my mom had little time to cook, Bistec a la Mexicana was always on the table—and believe me, I LOVED when she didn’t have time! In Mexico, these quick, flavorful one-pot meals are called guisados, and the best part? You can turn any guisado into tacos or burritos! So, you know we’re already en el buen camino for a great meal.
Bistec a la Mexicana is made with thinly sliced beef strips seasoned in my home with cumin, oregano, salt, and garlic. What makes any dish “a la Mexicana” is the trio of jalapeño, onion, and tomato, which represent the colors of the Mexican flag.
Want your steak to turn out juicy and tender? Check out this homemade meat tenderizer.
Roll up your sleeves because we’re about to whip up dinner in less than 25 minutes!
What kind of meat is Bistec?
Bistec in Mexican cuisine typically refers to thinly sliced beef steak. You can use a variety of cuts that cook quickly on the stovetop. For the most tender and flavorful results, I recommend cuts like sirloin, ribeye, or flank steak. When shopping at a Mexican supermarket, you might find cecina or pulp negra, both of which are great for authentic flavor.
Aldi and Walmart sell carne picada packages that are great for this recipe as well.
I’ll guide you through this recipe step by step with photos. The recipe card below has detailed ingredients and explanations.
Serve this delicious recipe with:
- Refried beans (frijoles refritos)
- Mexican Rojo Rice (arroz recipe)
- Salsa Verde, because there is no Mexican meal without good salsa!
- Warm corn tortillas
- Sopita de Conchitas as a starter
- A simple green salad
Easy Bistec a la Mexicana Recipe: One pot Mexican Beef
Equipment
- 1 large pan
- 1 Cutting board
- 1 Knife
Ingredients
- 2 pounds sirloin or your prefered steak
- 2 cups tomato chopped
- 1 cup onion chopped
- 1 piece jalapeno sliced
- 1/4 teaspoon cummin
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1 clove Garlic thinely chopped
- 1/2 tablespoon cooking oil
Instructions
- Chop the onion and tomato into small cubes. Slice the jalapeño (or serrano if you like heat). If you’re not into spicy flavors, remove the seeds—this will dial down the heat. For a bolder kick, leave the seeds in!
- Cut the beef into thin strips or small pieces. Set aside.
- Heat a large skillet over medium-high heat and add 1/2 tablespoon of cooking oil. Once hot, toss in the beef, seasoning it with salt, cumin, garlic and oregano. let it cook for other 3 minutes.
- When the beef begins to brown, add chopped onions, tomatoes and jalapeños and let it cook for an additional 6 minutes, stirring occasionally until the beef is fully cooked and tender.
Video
Notes
Serve this delicious recipe with:
- Refried beans (frijoles refritos)
- Mexican Rojo Rice (arroz recipe)
- Salsa Verde, because there is no Mexican meal without good salsa!
- Warm corn tortillas
- Sopita de Conchitas as a starter
- A simple green salad
This recipe is perfect to be used as a taco or burrito filling. We usually eat it in Mexico next to beans and Mexican rice next to a good salsa verde.