Mexican

Bistec Ranchero is for Lunch.

Bistec Ranchero takes 15 minutes to prepare.

Bistec Ranchero takes 15 minutes to cook.

Bistec Ranchero makes 4 servings.

The ingredients for Bistec Ranchero are:

1 lb skirt steak (or steak of your choice)
4 Roma tomatoes, coarsely chopped
1/2 white onion sliced thinly
1 clove garlic, minced
6 jalapenos, seeds and membranes removed and sliced thinly
2 Tbsp vegetable oil
1/2 cup water
salt and pepper to taste

Here is how you make Bistec Ranchero:

Slice skirt steak across the grain into 1/2-inch-wide strips, then cut the strips into 2-inch lengths. Set aside.In a heavy skillet over medium high heat, heat oil until it begins to shimmer. Add the beef and saute quickly until slightly browned. Remove beef from the pan and set aside.Add the onions, chiles, and garlic to the pan and saute until translucent. Put the beef back into the pan, reduce heat to medium, and add tomatillo and tomatoes. Cook, stirring frequently, until the tomatoes begin to give up their juices (2 or 3 minutes). Cover pan, and allow to simmer for about 10 minutes.Remove from heat, add salt and pepper to taste, and serve.This is good served with rice and beans, as a filling for burritos or tacos, or just about any way you can conceive. (I love it with sliced avocado or a heaping helping of guacamole and a dollop of Mexican crema on top.)Serving Size: 3Number of Servings: 4Recipe submitted by SparkPeople user FARRAH511.

The nutritional information for Bistec Ranchero is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 376.5

• Total Fat: 28.4 g
• Cholesterol: 77.1 mg
• Sodium: 7,042.3 mg
• Total Carbs: 7.4 g
• Dietary Fiber: 2.0 g
• Protein: 23.3 g

Bistec Ranchero is Mexican cuisine.