Bistec

Looking for something a little spicy to mix up your regular weeknight meals? Try Bistec (think “bees stake”).

Bistec is a dish that is often served in my in-law’s home and is one of my favorites. After watching my mother-in-law make it many times, I started cooking my own version at home. It is easy to make. Once the meat is browned and the vegetables sauteed, everything is added to pot to simmer away until the meat is tender.

While not traditional, I add black and kidney beans and corn to my bistec. It is also a great place to use any bits of leftover vegetables. I like to use chuck roast for my bistec, while my mother-in-law uses round steak. Any cut of beef that is suitable for stew will work nicely.

Serve it over Spanish rice with warm corn tortillas for a welcome, filling, comfort food for a cold winter’s night.

The night before, I cut the vegetables and thinly slice and season the meat to simplify my meal prep.

Adjust the level of heat in your bistec according to your personal preference.

Perfect for leftovers, bistec makes a perfect breakfast, the next morning with over-easy eggs and corn tortillas.

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Bistec

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Course

Main Dish

Cuisine

Mexican

Prep Time

20 minutes

Cook Time

1 hour

Servings

servings MetricUS Imperial

Ingredients

• 3 lb chuck roast or another cut of beef, thinly sliced
• 2 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper if desired
• 2+ tbsp olive oil or neutral flavor oil
• 1 green pepper thinly sliced
• 1 yellow pepper thinly sliced
• 1 red pepper thinly sliced
• 1 onion medium, thinly sliced
• 1 28 oz can diced tomatoes
• 1 10 oz can diced tomatoes and green chilies
• 1 15 oz can black beans drained
• 1 15 oz can kidney beans drained
• 1 cup corn fresh or frozen
• 1 tsp chili powder optional
• 3-5 dashes hot sauce optional
• crushed red pepper optional, to taste

Course Main Dish Cuisine Mexican Prep Time 20 minutes Cook Time 1 hour Servings servings MetricUS Imperial Ingredients 3 lb chuck roast or another cut of beef, thinly sliced 2 tsp salt 1/2 tsp pepper 1 tsp garlic powder 1/2 tsp cayenne pepper if desired 2+ tbsp olive oil or neutral flavor oil 1 green pepper thinly sliced 1 yellow pepper thinly sliced 1 red pepper thinly sliced 1 onion medium, thinly sliced 1 28 oz can diced tomatoes 1 10 oz can diced tomatoes and green chilies 1 15 oz can black beans drained 1 15 oz can kidney beans drained 1 cup corn fresh or frozen 1 tsp chili powder optional 3-5 dashes hot sauce optional crushed red pepper optional, to taste

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Instructions

1. Thinly slice meat and season with salt, garlic powder and black pepper and cayenne pepper.
2. Slice green, yellow and red peppers and onion.
3. In a large skillet or dutch oven, brown the meat in batches. Do not overcrowd the pan. Remove each batch to a bowl or plate and continue browning batches until all the meat is browned.
4. In the same pan, add more oil if necessary and cook the peppers and onion until soft.
5. Once vegetables are cooked, add meat back into the skillet.
6. Add the cans of tomatoes with chilies, diced tomatoes, drained beans and corn and seasonings. Stir gently so everything is well incorporated.
7. Cover and simmer until the meat is tender, about 45-60 minutes.
8. Serve with rice, topped with avocado slices.

Recipe Notes

Refrigerate any leftovers in an airtight storage container.

This Bistec recipe is a gluten free, dairy free recipe.

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Renee Lumbreras