Bistec a la Mexicana
Bistec a la Mexicana
Ingredients
For the Steak
- 4 flap meat steaks, cut into strips
- 1/2 lime, for juice
- 1/2 teaspoon garlic salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons avocado oil, or preferred cooking oil
For the Sauce
- 1 onion, sliced
- 4 tomatoes, diced
- 2 serrano chiles, sliced (adjust to desired spice level)
- 2 jalapeño chiles, sliced (adjust to desired spice level)
- 1 teaspoon beef bouillon, or to taste
- 1 Knorr tomato bouillon cube
Instructions
- 1
Place the flap meat steak strips in a bowl. Squeeze the juice from half a lime over the meat. Season generously with garlic salt and black pepper. Mix thoroughly with tongs to ensure all pieces of meat are evenly coated.
⏱️ 5 min
- 2
Heat the avocado oil in a large skillet or pan over medium-high heat. Once hot, add the seasoned flap meat to the pan, spreading it out in a single layer if possible. Cover the pan with a lid and allow the meat to cook in its own juices until it has browned and the liquid has mostly evaporated, about 8-10 minutes.
⏱️ 10 min
- 3
Once the meat has cooked down, add the sliced onion to the pan. Sauté for 2-3 minutes until the onion begins to soften.
⏱️ 3 min
- 4
Stir in the sliced serrano chiles and jalapeño chiles. Cook for another 2 minutes, stirring occasionally. (If you prefer less spice, you can reduce the amount of chiles).
⏱️ 2 min
- 5
Add the diced tomatoes to the pan. For a juicier dish, include the tomato juices; if you prefer less liquid, you can remove the seeds before dicing. Mix well to combine all ingredients.
⏱️ 2 min
- 6
Crumble the Knorr tomato bouillon cube into the pan and sprinkle the beef bouillon over the mixture. Stir well, ensuring the bouillon dissolves and all ingredients are thoroughly combined.
⏱️ 3 min
- 7
Cover the pan with the lid again and let the Bistec a la Mexicana simmer for about 5 more minutes, allowing the flavors to meld and the sauce to thicken slightly. Serve hot, perhaps with quesadillas or warm tortillas.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bistec a la Mexicana
For the Steak
- 4 flap meat steaks, cut into strips
- 1/2 lime, for juice
- 1/2 teaspoon garlic salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons avocado oil, or preferred cooking oil
For the Sauce
- 1 onion, sliced
- 4 tomatoes, diced
- 2 serrano chiles, sliced (adjust to desired spice level)
- 2 jalapeño chiles, sliced (adjust to desired spice level)
- 1 teaspoon beef bouillon, or to taste
- 1 Knorr tomato bouillon cube
Instructions
- 1
Place the flap meat steak strips in a bowl. Squeeze the juice from half a lime over the meat. Season generously with garlic salt and black pepper. Mix thoroughly with tongs to ensure all pieces of meat are evenly coated.
⏱️ 5 min - 2
Heat the avocado oil in a large skillet or pan over medium-high heat. Once hot, add the seasoned flap meat to the pan, spreading it out in a single layer if possible. Cover the pan with a lid and allow the meat to cook in its own juices until it has browned and the liquid has mostly evaporated, about 8-10 minutes.
⏱️ 10 min - 3
Once the meat has cooked down, add the sliced onion to the pan. Sauté for 2-3 minutes until the onion begins to soften.
⏱️ 3 min - 4
Stir in the sliced serrano chiles and jalapeño chiles. Cook for another 2 minutes, stirring occasionally. (If you prefer less spice, you can reduce the amount of chiles).
⏱️ 2 min - 5
Add the diced tomatoes to the pan. For a juicier dish, include the tomato juices; if you prefer less liquid, you can remove the seeds before dicing. Mix well to combine all ingredients.
⏱️ 2 min - 6
Crumble the Knorr tomato bouillon cube into the pan and sprinkle the beef bouillon over the mixture. Stir well, ensuring the bouillon dissolves and all ingredients are thoroughly combined.
⏱️ 3 min - 7
Cover the pan with the lid again and let the Bistec a la Mexicana simmer for about 5 more minutes, allowing the flavors to meld and the sauce to thicken slightly. Serve hot, perhaps with quesadillas or warm tortillas.
⏱️ 5 min