Bistec a la Mexicana (Mexican-Style Steak with Tomato and Chilli)
Thin strips of beef sizzled with onion and jalapeño, finished with fresh pico and served with red rice and warm tortillas.
Made with Fresh pico de gallo and Corn tortillas from masa harina and Mexican red rice (arroz rojo). Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £2.65 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toss the beef strips with the cumin, oregano and a pinch of salt and pepper. Warm the arroz rojo (see the base recipe) in a covered pan with a splash of water until steaming hot all the way through.
5 min - 2
Heat 1 tablespoon of the oil in a large frying pan over a very high heat until smoking. Fry the beef in two batches for 2 minutes each, until browned but still tender. Tip onto a plate.
- 3
Add the remaining oil, the onion and the jalapeños. Fry for 4 minutes until soft and starting to colour. Add the garlic for 30 seconds.
4 min 30 s - 4
Return the beef to the pan. Add half of your ready made pico de gallo (see the base recipe) and stir for 1 minute, only until the tomatoes just warm through. Take off the heat.
1 min - 5
Warm the tortillas one at a time in a dry pan for 30 seconds on each side. Wrap in a tea towel to keep warm.
1 min - 6
Serve the beef over the rice with the rest of the pico on top, plus warm tortillas and lime wedges.
Tips
- Cook the beef in batches over very high heat. Crowding the pan makes the steak grey and tough.
- Slice the steak against the grain into thin strips. They cook in 2 minutes and stay tender.
- Add the pico off the heat so it stays fresh and does not collapse into a stew.
Storing and freezing
Cooked beef keeps in the fridge for up to 3 days in a covered container. Reheat quickly in a hot pan until steaming hot all the way through. Cool the rice within 1 hour and reheat only once.
Questions
Why is it called a la Mexicana?
A la Mexicana describes dishes cooked with tomato, onion and fresh green chilli, which together echo the red, white and green of the Mexican flag. It is used for eggs, steak, prawns and more.
Which cut of beef is best?
Rump, sirloin or flank, all sliced thin, work well. They cook quickly and stay tender. Avoid braising cuts such as shin or chuck, which need long cooking.
Can I use chicken instead of beef?
Yes, use sliced chicken breast or thigh and cook for 5 to 6 minutes until golden and cooked through with no pink. Everything else stays the same.
More made with fresh pico de gallo
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.