Bistec Ranchero is a quick Mexican steak stew featuring thinly sliced flank steak simmered with tomatoes, jalapeños, and onions that comes together in under 30 minutes. The tangy tomato sauce and fresh peppers balance the tender beef for an authentic 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.
Store cooled Bistec Ranchero in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat.
Yes. Sirloin, skirt steak, or carne asada cut work well. Avoid very thick cuts; thin slicing ensures fast cooking.
Cook until the beef is no longer pink inside, about 8–10 minutes total. The stew will simmer gently; beef should be tender, not tough.
Yes. Cook fully and refrigerate up to 3 days. Reheat gently on the stovetop over medium heat with a splash of water if needed.
Medium heat from fresh jalapeños and canned hot-style tomato sauce. Remove jalapeño seeds for milder flavor, or add extra for more heat.
Serve with warm flour tortillas, rice, or refried beans to soak up the flavorful tomato sauce.
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