Bistec a la Mexicana (Classic + Vegan Option)
This quick and flavorful Bistec a la Mexicana is your new go-to weeknight dinner. Think juicy tomato, onion, chile, and cilantro simmered with your choice of protein—beef, vegan steak, or mushrooms. It’s bold, simple, and made to fit your life. Serve it taco-style or over Mexican rice and a side of refried beans for a comforting meal that tastes like home (even if you're short on time).
4 people
Calories: 146kcal
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
To store bistec a la Mexicana, follow these steps:
- 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
Serving: 1serving | Calories: 146kcal | Carbohydrates: 9g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 476mg | Potassium: 238mg | Fiber: 4g | Sugar: 3g | Vitamin A: 416IU | Vitamin C: 10mg | Calcium: 11mg | Iron: 16mg