Photo by Catherine Arena

Bistec a la Mexicana

Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
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. It's comfort food at its best!

This bistec a la Mexicana (steak a la Mexicana) is one of my favorite Mexican beef dishes. It's super-easy to prepare and hyper-flavorful. Hear the words "a la Mexicana" and you should immediately think, Mexican flag colors; red, white and green.

Why? Because traditionally, when a dish is prepared "a la Mexicana" or "Mexican style," it just means it is made with these colors. In this case, it means white onions, green chiles and tomatoes.

So, what exactly is this delicious Mexican dish? Simply put, it's thinly sliced beef cooked in a spicy savory tomato chile sauce. Serve this dish with rice and beans and boy oh boy, you will be in a sorta food rhapsody. You will also see this tasty savory beef served with warm tortillas on the side.

How to Make Bistec a la Mexicana

First begin with thinly slicing the beef and season with salt, pepper and garlic.  Set aside. Then, cut up all the vegetable an sauté the beef strips. Add the chopped garlic, serrano peppers and onions to the beef. Add the chopped tomatoes to beef.

Making Bistec a la Mexicana

While the beef and vegetables are cooking, prepare the fresh tomato sauce, which literally takes 30 seconds! Add fresh sauce to pan with all other ingredients and cook for 25 minutes.


All done.

Bistec a la Mexicana

This dish is so delicious!!! It pairs perfectly with white rice and beans, avocado slices and warm tortillas.



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  1. Season the beef strips with salt, pepper and garlic powder. Set aside.
  2. In a large skillet, preheat oil 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. Stir all together and sauté for 2-3 minutes.
  5. Add the chopped Roma tomatoes and Maggi sauce to the pan. Stir together well.
  6. In a blender or chopper, blend the quartered tomatoes with 1/2 a cup of water, oregano and a pinch of salt, until smooth.
  7. Pour the sauce into the skillet and stir. When sauce comes to a simmer, cover skillet and lower heat. Cook for 25 minutes. Taste for salt and season with more if needed.
  8. If you notice that the sauce is too dry, add a little more water. Top the dish with chopped cilantro and more serrano pepper (thinly sliced) if you like.
  9. Serve with white or yellow rice. You can also accompany the dish with rice and beans, avocado slices and warm tortillas.
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