Bistec a la Mexicana, Mexican beef stew (vegan)
The perfect under 20-minute Mexican taco recipe that your family will love. Bistec a la Mexicana is beef cooked in a delicious mix of tomato, chiles, onion and cilantro. This is the vegan version.
4 people
Calories: 146kcal
Ingredientes
- 2 tablespoons of vegetable oil
- 10 oz vegan beef such as beyond steak
- 1 white onion diced
- 3 roma tomatoes diced or pulsed in the food processor
- 2 jalapenos seeded and diced
- Fresh cilantro chopped
- Salt to taste
Elaboración paso a paso
- Heat the vegetable oil in a large pan over medium-high heat. Add the vegan beef pieces to the pan and cook until browned and thawed, if using frozen, about 2-3 minutes.
- Add the diced onions and cook until softened, about 5 minutes.
- Stir in the diced tomatoes, the jalapeños, and the cilantro, and cook for 2-3 minutes until it simmers. Check for seasoning.
Notas
To store bistec a la Mexicana, follow these steps:
- Allow the dish to cool to room temperature.
- Transfer the vegan bistec a la Mexicana to an airtight container.
- Cover the container and place it in the refrigerator.
- Store the vegan bistec a la Mexicana in the refrigerator for up to 4 days.
Nutrition
Serving: 1serving | Calories: 146kcal | Carbohydrates: 9g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 476mg | Potassium: 238mg | Fiber: 4g | Sugar: 3g | Vitamin A: 416IU | Vitamin C: 10mg | Calcium: 11mg | Iron: 16mg