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Bistec ranchero

Three bowls of bistec ranchero

Bistec ranchero

Name: Bistec ranchero
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 3 tbsp rapeseed oil; 1 onion thinly sliced; 2 garlic cloves finely chopped; 3 medium tomatoes roughly chopped; 1 green pepper thinly sliced; 2 large red potatoes peeled and thinly sliced; 1 fresh jalapeño whole and pierced with a sharp knife a few times; 1 tbsp sea salt flakes; 550g bavette steak thinly sliced; ¼ tsp dried oregano; small handful of coriander finely chopped; 50ml double cream; toasted corn tortillas and refried beans

Karla Zazueta

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Serves 6

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 3 out of 5.3 ratingsRate

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Warm up for supper with this easy dish of thin steak strips, quickly fried and cooked with vegetables. Serve hot with refried beans
and warm corn tortillas

Gluten-free

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Corn tortillas

A star rating of 3.4 out of 5.8 ratings

Refried beans

A star rating of 4.2 out of 5.12 ratings

Brazil nut refried beans

A star rating of 4.7 out of 5.6 ratings

This speedy bistec ranchero is something my mum mastered very well, mainly because she really doesn’t like cooking! So, when my dad wasn’t able to cook for us, she would make this: thin steak strips, quickly fried and cooked with vegetables. Her version was simpler than mine, but I like to add potatoes and a bit of double cream to make it go further and feel a little more special.

Ingredients

Nutrition

Units:

MetricUS

3 tbsp rapeseed oil
1 onion

thinly sliced
2 garlic cloves

finely chopped
3 medium tomatoes

roughly chopped
1 green pepper

thinly sliced
2 large red potatoes

peeled and thinly sliced
1 fresh jalapeño

whole and pierced with a sharp knife a few times
1 tbsp sea salt flakes
550g bavette steak

thinly sliced
¼ tsp dried oregano
small handful of coriander

finely chopped
50ml double cream

To serve

toasted corn tortillas

and refried beans

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Nutrition: Per serving (6)

kcal317
fat20g
saturates7g
carbs16g
sugars4g
fibre3g
protein16g
salt2.61g

Method

step 1

In a large saucepan, heat the oil over a medium heat. Add the onion and fry for 4-5 mins until soft and translucent. Stir in the garlic and fry for another 2 mins until fragrant. Stir in the tomatoes and green pepper. Cook for 5-7 mins until the tomatoes begin to soften and break down.
step 2

Add the potatoes, whole jalapeño, the sea salt flakes, 100ml water and season with black pepper. Mix well, lower the heat, cover with a lid and let it simmer for 10-12 mins. Stir occasionally to ensure it doesn’t dry out and that the potatoes cook evenly. When the potatoes are almost tender, add the sliced steak. Stir gently and cook, with the lid on, for another 6-8 mins, mixing occasionally. Just before serving, add the dried oregano, coriander and double cream. When stirring, be careful not to break up the potatoes. They should stay whole but be tender at the end of cooking.
step 3

Mix gently and cook for a final 2 mins. Serve hot with refried beans and warm corn tortillas on the side.

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A star rating of 3 out of 5.3 ratings

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