Entrée: Mexico – Bistec a la Mexicana (Mexican-Style Beef with Tomatoes and Peppers)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) thin-cut beef steaks (sirloin or round), cut into strips or small pieces
2 medium tomatoes, chopped
1 green bell pepper, sliced
1 medium onion, thinly sliced
2 tbsp (30 ml) oil
Juice of 1 lime
1 tsp (5 ml) ground cumin
Salt and pepper to taste
Young green onions (tops only), sliced, for garnish
Warm corn or flour tortillas, to serve

Show original ingredient measurements

1 lb / 450 g thin-cut beef steaks (sirloin or round), cut into strips or small pieces
2 medium tomatoes, chopped
1 green bell pepper, sliced
1 medium onion, thinly sliced
2 tbsp (30 ml) oil
Juice of 1 lime
1 tsp ground cumin
Salt and pepper to taste
Young green onions (tops only), sliced, for garnish
Warm corn or flour tortillas, to serve

Instructions

1. Pat beef dry, season with salt, pepper and cumin. Heat oil in a large skillet over medium-high heat.
2. Sear beef in batches until browned but not overcooked; remove and set aside.
3. In the same skillet, add a touch more oil if needed and sauté onions until translucent, then add bell pepper and cook until just tender.
4. Add chopped tomatoes and lime juice, return beef to the skillet, and simmer 3–5 minutes until tomatoes break down slightly and everything is heated through.
5. Garnish with sliced young green onion tops and serve hot with warm tortillas.