Bistec Ranchero
A family-favorite Bistec Ranchero, a savory Mexican steak stew with tomatoes, onions, and jalapeños. This quick and easy recipe comes together in under 30 minutes for a delicious weeknight meal.
A family-favorite Bistec Ranchero, a savory Mexican steak stew with tomatoes, onions, and jalapeños. This quick and easy recipe comes together in under 30 minutes for a delicious weeknight meal.
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In a large pan over low-medium heat, add the cooking oil.
Add the thinly sliced flank steak and season with salt, garlic powder, and black pepper. Stir to combine.
Cover the pan and cook for about 10 minutes.
Uncover the pan and add the minced garlic, sliced white onion, and sliced jalapeños. Stir and cook for about 1 minute.
Add the diced roma tomatoes and cook for about 3 minutes, until they soften and release their juices.
Pour in the can of tomato sauce, chicken bouillon powder, and boiling water. Stir everything together.
Add the fresh cilantro, then cover the pan and let it simmer for 5 minutes.
Serve the bistec ranchero hot, optionally with a side of refried beans topped with crumbled cheese.
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