BISTEC A LA MEXICANA
This Bistec a la Mexicana recipe is a delicious blend of thinly sliced beef strips with garlic, onions, peppers and tomatoes made in a savory spicy chile tomato sauce. Serve with rice or rice and beans and warm tortillas. Super easy dish to prepare. Comfort food at its best!
Provided by Cathy @mexicanappetizersandmore.com
Categories Beef
Time 35m
Number Of Ingredients 14
Steps:
- 1. Season the beef strips with salt, pepper and garlic powder. Set aside.
- 2. In a large skillet add oil. Preheat over medium heat for 3 minutes.
- 3. Stir fry the beef for about 5 minutes until seared a little.
- 4. Add the chopped onion, one serrano pepper (chopped) and garlic. (Save the other serrano pepper for topping) Stir all together. Saute for 2-3 minutes.
- 5. Add the chopped roma tomatoes and Maggi sauce to pan. Stir well together.
- 6. Add the quartered tomatoes and add to a blender or chopper with 1/2 a cup of water, oregano and a pinch of salt. Blend until smooth.
- 7. Pour sauce into skillet and stir. When sauce comes to a simmer, cover skillet and lower heat. Cook for 25 minutes. Taste for salt. Season with more salt if needed.
- 8. If you notice sauce is to dry, add a little more water. Top dish with chopped cilantro and more serrano pepper (thinly sliced) if you like.
- 9. Serve with white or yellow rice. Could also accompany rice and beans, avocado slices and warm tortillas. Enjoy!
MEXICAN STEAK (BISTECA A LA MEXICANA)
This is sort of like the Mexican version of pepper steak.from El Zorro's restaurant
Provided by Lynnda Cloutier
Categories Steaks and Chops
Number Of Ingredients 8
Steps:
- 1. Heat 1 Tbsp. oil over high heat in skillet. Braise meat in skillet, remove and season both sides with the salt, chili powder and pepper. Put meat in baking dish with 1/4 cup water.
- 2. Preheat oven to 350. Cover and bake meat at 1 1/2 hours til tender. Remove, trim fat and cut across grain into 1/2 inch thick slices. Return meat to baking dish and let stand in juices.
- 3. Heat 2 Tbsp. oil in skillet. Add the sliced red onion, sliced green bell pepper and sliced mushrooms. Sauté til onions are soft. Mix in the sliced tomato and tomato sauce. Cook 5 more minutes. Serve with meat. Mexican rolls go great with this dish. Also, rice.
BISTEC A LA MEXICANA
This dish is called Mexican beefsteak because of the colors of the ingredients: white onion, red tomato and green chili. Since white, red and green are the colors of the Mexican National Flag, Mexican beefsteak is one of the most popular dishes in Mexico.
Provided by Witch Doctor
Categories Steak
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make the salsa without the lime juice.
- Drop the garlic and chili pieces one at a time into a running food processor, letting each get finely chopped before adding the next. Turn off the processor and remove the lid. Cut 1 tomato in quarters and add it to the food processor, along with the cilantro. Pulse 4 to 6 times, until you have a coarse puree. Scrape the mixture into a bowl.
- Cut the other tomato into ¼ inch pieces and add to the bowl, along with the green onion. Taste and season with lime juice (or vinegar) and salt, usually a generous ½ teaspoons This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.
- Heat a wok (or a very large skillet) over medium high heat. Drizzle in a little olive oil, then, in 2 batches, stir-fry the steak until lightly browned. Remove to a plate, leaving behind as much oil as possible. Stir-fry the salsa until reduced - this can take up to 10 minutes. Add about ½ cup water or beef broth, return the browned meat to the pan and bring to a boil. Serve, passing around quartered limes and extra chopped green chili and cilantro.
Nutrition Facts : Calories 1019.5, Fat 104.2, SaturatedFat 42.3, Cholesterol 140.5, Sodium 45.9, Carbohydrate 7.7, Fiber 1.6, Sugar 4.1, Protein 13.3
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