about this recipe
This is the perfect under-20-minute Mexican taco recipe that your family will love. Bistec a la Mexicana is beef cooked in a delicious mix of tomato, chiles, onion, and cilantro. This is the vegan version.
Why You’ll Love This Recipe
- Flexible protein. Use beef, vegan steak, mushrooms, or tofu.
- Fast and flavorful. From stovetop to table in about 20 minutes.
- Perfect for tacos or bowls. Serve it however your family likes.
- Great for meal prep. It keeps well and tastes even better the next day.
Ingredient Notes
- Protein options:
- Beef: Use thin-sliced sirloin, top round, or flank steak.
- Vegan: Beyond Steak, seitan, or soy curls work great.
- Tomatoes: Roma tomatoes are ideal—fresh and blended or canned diced.
- Onion: White or yellow; slice or dice to your preference.
- Chiles: Jalapeños are mild, serranos bring more heat.
- Cilantro: Always added at the end for brightness.
What is bistec a la mexicana?
Bistec a la Mexicana is a Mexican dish consisting of thin, grilled, or pan-fried beef steaks cooked with diced tomatoes, onions, cilantro, and jalapeno peppers. The ingredients are simmered until the sauce thickens, and the steak is tender and flavorful. It is typically served with rice, beans, and tortillas.
How to Make Bistec a la Mexicana
- Cook the protein. Heat oil in a skillet over medium-high heat. Sauté your beef or vegan meat substitute for a few minutes.
- Add onion. Cook until soft and fragrant, about 5 minutes.
- Add tomato and chile. Stir in the tomato, chile, and season with salt.
- Simmer and finish. Let simmer for a few minutes, then stir in the chopped cilantro.
Tips for making the best Mexican beef stew
- Cut beef across the grain so it’s tender, not chewy.
- Don’t skip the cilantro. It really brings the dish to life at the end.
- Cook in batches if doubling to avoid crowding the skillet.
- Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove.
How to serve
Make tacos with warm corn tortillas or flour tortillas and finish them with a squeeze of lime. You could also make flour tortilla burritos with Mexican rice, refried beans, guacamole, shredded lettuce, and the bistec a la Mexicana. As a main dish, serve them with rice and beans. The rice will catch up with the delicious juices.
Variations
- Add garlic for extra depth—1–2 cloves, minced.
- Use canned tomatoes if you’re short on time.
- Make it saucier by adding a splash of vegetable or beef broth.
- For kids: Remove the chile or add it whole so you can remove it before serving.
Bistec a la Mexicana (Classic + Vegan Option)
Equipment
- 12 in Skillet
Ingredients
- 2 tablespoons vegetable oil
Protein choose one:
- 10 oz vegan steak like Beyond Steak
- ¾ lb thin-sliced beef flank, top round, or sirloin
- 1 white or yellow onion thinly sliced
- 3 Roma tomatoes diced or pulsed in a food processor
- 2 jalapeños or 1 serrano chile seeded and diced
- Salt to taste
- ¼ cup fresh cilantro chopped
- Optional: 1–2 garlic cloves minced
Instructions
- Brown the protein.
- Heat oil in a large skillet over medium-high heat. Add your choice of protein and cook until browned and cooked through (2–5 minutes depending on type).
- Add onion.
- Stir in sliced onion and sauté until softened, about 5 minutes.
- Add tomato and chile.
- Add tomatoes, chile, and garlic (if using). Stir and simmer for 2–3 minutes until saucy and flavorful.
- Finish with cilantro.
- Taste and season with salt. Stir in fresh cilantro right before serving.
Notes
- Allow the dish to cool to room temperature.
- Transfer the vegan bistec a la Mexicana to an airtight container.
- Cover the container and place it in the refrigerator.
- Store the vegan bistec a la Mexicana in the refrigerator for up to 4 days.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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