Bistec Ranchero is a beloved Mexican dish that brings the soul of the countryside right to your kitchen. This rustic, home-style recipe features thinly sliced beef simmered in a bold tomato-chile sauce with onions, garlic, and fresh peppers. Whether served with warm tortillas, fluffy rice, or creamy beans, it’s a hearty meal full of flavor and tradition—perfect for a comforting family dinner or a weekend feast. Let’s cook up some Mexican warmth!
Ingredients:
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1 ½ lbs thinly sliced beef (sirloin, flank, or milanesa-style)
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2 tablespoons oil (vegetable or olive)
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1 medium white onion, sliced
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2 cloves garlic, minced
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1 large tomato, chopped
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1–2 jalapeños or serrano peppers, sliced (adjust to heat preference)
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1 cup tomato sauce or blended tomatoes
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½ teaspoon ground cumin
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½ teaspoon dried oregano
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Salt and black pepper to taste
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Optional: ¼ cup beef broth or water for more sauce
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Fresh cilantro, chopped (for garnish)
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Lime wedges (for serving)
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Instructions:
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Prep the Beef:
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Season the sliced beef with salt, pepper, and a pinch of cumin.
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In a large skillet, heat oil over medium-high heat and brown the beef slices until just cooked. Remove and set aside.
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Sauté the Veggies:
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In the same skillet, add a bit more oil if needed. Sauté the onions and peppers for 3–4 minutes until they begin to soften.
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Add garlic and chopped tomato. Cook another 2–3 minutes until everything is fragrant.
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Make It Saucy:
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Stir in the tomato sauce, oregano, and remaining cumin. Add a splash of broth or water if you want more sauce.
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Return the beef to the skillet, mix well, and let everything simmer for 10–15 minutes. The sauce should thicken slightly and coat the beef.
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Taste & Serve:
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Adjust seasoning with salt and pepper as needed.
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Garnish with fresh cilantro and serve hot with warm tortillas, Mexican rice, or refried beans.
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Tip: Leftovers are amazing in tacos, burritos, or even breakfast chilaquiles!
Would you like a version with potatoes or a slow cooker adaptation too?
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