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.