Easy Bistec a la Mexicana: Mexican Style Steak Made Vegan
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!
Servings: 4 servings
Calories: 151kcal
Ingredients
- 3 Tablespoons olive oil divided
- 1 lb oyster mushrooms or portobello mushrooms*
- 1.5 Tablespoons soy sauce or Maggi sauce
- ½ teaspoon ground cumin divided
- ¼ teaspoon salt adjust to taste
- ½ 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.
- 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.
- 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.
- While the vegetables are cooking you can slice or chop the cooked mushrooms.
- 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.
- Serve with refried beans, avocado slices, and warm tortillas of your choice. Enjoy!
Notes
Please note that the nutritional information doesn't include any side dishes.
Nutrition
Serving: 4servings | Calories: 151kcal | Carbohydrates: 11g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 547mg | Potassium: 632mg | Fiber: 3g | Sugar: 3g | Vitamin A: 459IU | Vitamin C: 8mg | Calcium: 18mg | Iron: 2mg
