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Meat, Americas

Bistec a la mexicana with rice

Bistec a la mexicana is a Mexican dish of thin beef strips sauteed with tomatoes, onion and green chile, served with rice and kidney beans. For 4 people, it takes 40 minutes to make, rated very easy, at about €3.60 per person. The trick is searing the beef fast and separately before adding it back to the vegetables, so it stays tender.

A quick Mexican style dish with thin strips of beef sauteed with tomatoes, onion and green chile, served with rice and beans on the side.

Bistec a la mexicana with rice
Total time
40 min
Difficulty
Very easy
Cost per person
€3.60
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Here, the beef stays tender while the vegetables slowly turn jammy in their own juice, with just enough heat from the jalapeño to wake up the plate without overwhelming it. Cumin adds a quiet warmth, fresh cilantro cuts through with brightness, and the rice soaks up all the tomatoey sauce that forms toward the end of cooking.

This is the kind of dish you pull out on a weekday evening when you want something different from your usual rotation, without spending hours at the stove. Kids can get their plate without the jalapeño seeds, while everyone else spices theirs up further. Mon Chou likes this dish for how generous and simple it is, just as good on a Sunday when you're having people over without complicating your life.

The ingredients

4 people

Butcher

  • Top sirloin or flank steak 600 g

Fruits and vegetables

  • Tomatoes 4
  • Onion 1
  • Green bell pepper 1
  • Jalapeño pepper 1
  • Garlic 2 cloves
  • Fresh cilantro 0.5 bunch

Pantry

  • Riceoften in the pantry 300 g
  • Canned kidney beansoften in the pantry 400 g
  • Olive oiloften in the pantry 3 tbsp
  • Cuminoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cook the rice in a large pot of salted water, then drain it. 11 min

    Rinse it first under cold water to remove excess starch.

  2. Cut the beef into thin strips, season with salt, pepper and cumin.

    Cut against the grain, the meat will be more tender.

  3. Slice the onion, bell pepper, seeded jalapeño and garlic, and dice the tomatoes.

    Keep the jalapeño seeds for anyone who likes it hot.

  4. Sear the beef over very high heat in the oil for 2 minutes, then set it aside. 3 min

    Work in two batches so the meat browns properly.

  5. In the same pan, sauté the onion, bell pepper and jalapeño, add the tomatoes and let them cook down, then return the beef to the pan. 10 min

    The tomatoes should turn jammy, their juice forms the sauce.

  6. Warm up the beans, serve everything with the rice and chopped cilantro.

    Add a squeeze of lime on the plate to brighten the flavors.

Our tips to get it right

  • Don't salt the beef too far ahead, it will release water and brown less well when seared.
  • Use a wide pan so the beef actually browns instead of stewing in its own juices during the sear.
  • Let the tomatoes really cook down before adding the beef back, that reduction is what gives the sauce its flavor.

The variations

  • Swap the sirloin for thinly sliced chicken breast for a cheaper, faster cooking version.
  • For a vegetarian version, replace the beef with thick sliced white mushrooms sauteed the same way.
  • For kids in a hurry, skip the jalapeño entirely and wrap the beef and vegetables in a warm flour tortilla.

What to serve it with

  • Warm corn or flour tortillas
  • Homemade guacamole on the side
  • A squeeze of fresh lime juice

Storage

This dish keeps for 2 to 3 days in the fridge in a sealed container, ideally with the rice stored separately. It freezes well, aside from the rice, for up to 2 months. Reheat gently in a pan or microwave, adding a splash of water to loosen the sauce.

Questions about this dish

Can I use a different cut of beef?

Yes, flank steak or skirt steak both work well, as long as you slice them thin against the grain. Avoid stewing cuts, they would stay tough with this quick cooking method.

How do I control the heat level from the jalapeño?

Remove the seeds and white membranes for a milder dish, or keep them for more heat. You can also serve the sliced jalapeño on the side so everyone adjusts to their own taste.

Can I prep this dish ahead of time?

You can slice all the vegetables and the beef a few hours ahead and keep them covered in the fridge. The actual cooking is quick and best done just before serving, so the beef stays tender.

Does the rice need any special treatment?

Plain white rice cooked in salted water is all you need, it mainly soaks up the tomato sauce. Rinsing it before cooking keeps the grains separate and stops it from getting sticky.

How long does it take to make a bistec a la mexicana with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a bistec a la mexicana with rice?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a bistec a la mexicana with rice cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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