Easy Bistec a la Mexicana: Mexican Style Steak Made Vegan

Bistec a la Mexicana or Mexican style steak is a flavorful dish perfect for a quick weeknight meal. This easy recipe is traditionally made with beef, and cooked in a tomato sauce with green chiles, onion, and spices. Let me show you how to make it vegan!

Bistec a la mexicana or Mexican style steak served with refried beans and avocado slices.

What is Bistec a la Mexicana?

Bistec a la Mexicana, also known as Mexican-style steak, is a classic dish that combines tender beef with a flavorful blend of jalapeños or serrano peppers, onions and tomatoes.

The word “bistec” means steak in Spanish. The phrase “a la Mexicana” means Mexican style.

A la Mexicana also refers to the use of traditional Mexican ingredients that represent the three colors of the Mexican flag; green, white, and red.

This hearty meal, guisado or stew, is commonly served all over Mexico, just ask any Mexican and they’ll tell you that it reminds them of home…it’s comfort food.

It was one of my favorite dishes growing up when I still ate meat. Sometimes my mom would also serve potatoes with it and it was just heaven for me.

This mouthwatering dish is a staple in Mexican cuisine, known for its bold flavors and vibrant colors. It’s also one of those traditional Mexican meat-based recipes that’s incredibly easy to veganize!

Ingredients for making bistec a la mexicana or Mexican style steak.

Ingredients Used

The traditional ingredients used in this simple recipe aren’t many and are all staples in most homes.

  • Traditionally for the “bistec de res” or beef steak, cuts like sirloin or flank steak are used. We are going to be using mushrooms – more on this below.
  • Ripe roma tomatoes
  • White onions
  • Jalapeño peppers or serrano chile for a spicier dish.
  • Garlic
  • Salt
  • Pepper
  • Cumin powder
  • Maggi sauce*
  • Olive oil or vegetable oil of choice
Cooked mushrooms for making vegan steaks.

Substitutions

I love making this dish with mushrooms, but if available to you, you could use any type of vegan beef, like Beyond Steak. Another option is seitan steak, just prep it by thinly slicing.

Maggi sauce, you can find it in most grocery stores, Amazon, and in Hispanic food stores it may be called “jugo Maggi”.

Try to get the Mexican bottles because those are made with soy protein, whereas the others are based on wheat.

In a pinch if you can’t find this liquid seasoning you could swap it for soy sauce – just don’t use something like Worcestershire sauce because that’s a completely different flavor that isn’t used in Mexican cooking.

Additionally Worcestershire sauce isn’t vegan, though there are vegan brands available.

Vegan Bistec a la Mexicana: A Plant-Based Twist

As mentioned above, instead of beef, oyster mushrooms or portobello mushrooms will be used as a delicious and satisfying alternative for the beef strips. Both mushrooms are delicious and work excellent.

Since we are making vegan bistec a la Mexicana we are going to also be using some Maggi sauce to add more of a “beefy” and umami flavor to the dish.

Oyster Mushrooms as a Substitute for Beef

Oyster mushrooms are a fantastic option for creating a vegan version of bistec a la Mexicana and countless other Mexican meat dishes.

You may have noticed I’m a big fan of them and use them often in my veganized Mexican recipes.

Oyster mushrooms have a mild flavor and a texture that is remarkably similar to meat when cooked. They have a “meaty” bite to them and take on the seasonings used, quite well.

Two tacos de bistec made with mushrooms on top a brown plate.

Portobello Mushrooms as a Substitute for Beef

Another excellent option for vegans is to use portobello mushrooms as a substitute for beef.

Portobello mushrooms have a rich and meaty flavor, making them an ideal choice for recreating the savory taste of traditional steak.

I love making fajitas, carne asada, vegan steaks and vegan burgers with portobello mushrooms.

How to Make Bistec a la Mexicana

Amigos this recipe is so incredibly easy to make, you don’t need to put a lot of time or effort into it. It is a delicious “meaty” dish in a flavorful, rich tomato sauce that’s perfect for a weeknight meal.

Sauteing oyster mushrooms to make vegan steak tacos.
  • Step 1: Heat the oil in a large skillet. Once hot arrange the mushrooms on it and season with the spices and Maggi sauce or Jugo Maggi.
Cooked oyster mushrooms until golden brown.
  • Step 2: Cook the mushrooms until golden brown and a little crispy. Then remove from the pan and set aside.
  • Step 3: Add a little oil to the pan and then sauté the onion until soft. Then add the chile peppers, minced garlic, and chopped tomato. Cook until the tomato breaks down. You can add a 1/4 cup of water or unsalted vegetable broth to help make the tomato mixture more saucy.
  • Step 4: While the vegetables are cooking, roughly chop or slice the cooked mushrooms.
  • Step 5: Add the chopped tomatoes back to the pan and cook another few minutes. Taste and if desired adjust the seasonings.
  • Step 6: Serve and enjoy!

FAQ

Can I use other types of mushrooms as a substitute for beef in Bistec a la Mexicana?

I really feel that oyster mushrooms and portobello mushrooms are the best choices, because they provide a meaty texture and enhance the flavor of this dish.

Can I make Bistec a la Mexicana without jalapeños for a milder version?

Absolutely! If you prefer a milder taste, you can swap the jalapeños for bell pepper. The flavors will be different but still delicious.

Bistec a la mexicana or Mexican style steak served with refried beans and avocado slices.

How to Serve

This veganized delicious recipe of a classic of comida mexicana, can be served with refried frijoles refritos, warm tortillas or homemade flour tortillas, and avocado slices.

You could also sprinkle with some chopped cilantro, and you want to eat with rice, then I suggest my arroz blanco recipe.

Additionally you can serve this dish as a taco or filling for burritos, wraps or quesadillas. It’s even delicious on rice bowls or with quinoa.

How to Store

Allow any leftovers to cool to room temperature before storing in an airtight container.

Vegan bistec a la Mexicana will keep fresh in the refrigerator for up to 4 days when made with mushrooms. If you’re using vegan steak or seitan steak it can be 4 to 5 days.

How to Reheat

Reheat leftovers on the stove in a pan over medium heat until warmed through.

If you’re using mushrooms you can also reheat by microwaving it. If using seitan steak or other vegan steak, microwaving may yield a rubbery texture.

Vegan bistec a la mexicana served with refried beans on a white plate.

Bistec a la Mexican Recipe

Bistec a la Mexicana is a truly delightful dish that brings the vibrant flavors of Mexico to your plate. This vegan version of the classic recipe that will satisfy your cravings. So, gather your ingredients, and get ready to enjoy an incredibly flavorful meal that’s ready in about 30 minutes.

¡Buen provecho!

Bistec a la mexicana or Mexican style steak served with refried beans and avocado slices.

Easy Bistec a la Mexicana: Mexican Style Steak Made Vegan

Nancy Lopez & MexicanMadeMeatless.com
This easy recipe is traditionally made with beef, and cooked in a tomato sauce with green chiles, onion, and spices. Let me show you how to make it vegan!
5 from 4 votes
Save Recipe Pin Recipe Leave a Review
Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course, Main Dish
Cuisine Mexican, Vegan Mexican Recipe
Servings 4 servings
Calories 151 kcal

Ingredients
  

  • 3 Tablespoons olive oil divided
  • 1 lb oyster mushrooms or portobello mushrooms*
  • 1.5 Tablespoons soy sauce or Maggi sauce
  • 1/2 teaspoon ground cumin divided
  • 1/4 teaspoon salt adjust to taste
  • 1/2 small white onion sliced
  • 1 serrano pepper or 1 jalapeño chile, chopped
  • 3 garlic cloves minced
  • 3 medium roma tomato chopped

Instructions
 

  • Heat 1.5 tablespoons of oil in a large skillet or pan. Once hot arrange the oyster mushroom sliced on it. Drizzle the soy sauce or Maggi sauce over the mushrooms. Then sprinkle the salt and 1/4 teaspoon of the cumin over the mushrooms.
    Sauteing oyster mushrooms to make vegan steak tacos.
  • Cook about 8 minutes or until golden and a little crispy on both sides. Use a spatula to push down on the mushrooms and help cook brown them. Remove from the pan and set aside.
    Cooked oyster mushrooms until golden brown.
  • Add 1.5 tablespoons of oil to the pan then add the onion and sauté until soft. Then add the chile pepper, minced garlic, and tomato and cook until the tomato has broken down. If your tomatoes aren't juicy you can add 1/4 cup of water or unsalted broth to help make the tomato saucier.
    Cooking onions, jalapenos and tomatoes to make a Mexican sauce for steak.
  • While the vegetables are cooking you can slice or chop the cooked mushrooms.
    Chopping up cooked oyster mushrooms to use in Making Mexican steak.
  • Once the tomato has broken down to your desired texture, you can add the mushrooms back in. Mix and cook another 8 minutes or so.
    Sauteing tomatoes sauce mixture with mushrooms to make vegan steak.
  • Serve with refried beans, avocado slices, and warm tortillas of your choice. Enjoy!
    Vegan bistec a la mexicana served with refried beans on a white plate.

Video

Notes

Please note that the nutritional information doesn’t include any side dishes. 

Nutrition

Serving: 4servingsCalories: 151kcalCarbohydrates: 11gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 547mgPotassium: 632mgFiber: 3gSugar: 3gVitamin A: 459IUVitamin C: 8mgCalcium: 18mgIron: 2mg
Tried this recipe?Leave me a ⭐⭐⭐⭐⭐ review and tag me on social media @MexicanMadeMeatless or tag #mexicanmademeatless!
Bistec a la Mexicana or Mexican Style Steak Made Vegan.

Similar Posts

4 Comments

  1. 5 stars
    The other day when your recipe came in my email I cooked it for dinner. It was a hit and so easy.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating