Bistec a la Mexicana (Beef with Tomato, Onion and Chilli)
Thin strips of beef seared and simmered with tomato, white onion and serrano chillies in a juicy sauce. A quick classic for lunch, breakfast or tacos.
Servings
Ingredients
Nutrition
Per serving
Steps
Season the beef
Pat the beef strips dry and season them with half the salt and all the black pepper, rubbing it in evenly.
- 700 g beef strips
- ½ tsp salt
- ½ tsp black pepper
✅ Done when: beef is evenly coated with salt and pepper
Sear
Heat the oil in a large frying pan over high heat. Sear the beef in two batches, 2–3 minutes per batch, without crowding the pan, then set aside.
- 2 tbsp vegetable oil
- 700 g seasoned beef strips
✅ Done when: beef is browned on the outside but not fully cooked through
Cook the vegetables
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Simmer
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Serve
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Season the beef
Pat the beef strips dry and season them with half the salt and all the black pepper, rubbing it in evenly.
- 700 g beef strips
- ½ tsp salt
- ½ tsp black pepper
✅ Done when: beef is evenly coated with salt and pepper
Sear
Heat the oil in a large frying pan over high heat. Sear the beef in two batches, 2–3 minutes per batch, without crowding the pan, then set aside.
- 2 tbsp vegetable oil
- 700 g seasoned beef strips
✅ Done when: beef is browned on the outside but not fully cooked through
Cook the vegetables
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Simmer
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Serve
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The Story Behind the Dish
'A la mexicana' means cooked with the three colours of the flag: red tomato, white onion and green chilli. Bistec a la mexicana is one of the most popular guisados (stews) in fondas and taquerías de guisado.
It's also a favourite breakfast in northern Mexico, served with eggs and flour tortillas.
⭐ Why It's Famous
Fast, juicy and full of fresh flavour, it's everyday Mexican cooking at its best.
💡 Fun Fact
Bistec comes from the English 'beefsteak', adapted into Spanish in the 19th century.
All over Mexico
19.43°N, -99.13°W
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