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Get ready to tantalize your taste buds with a sizzling hot plate of Steak Picado! This delectable beef stir fry is a perfect blend of onions, bell peppers, garlic, and a variety of seasonings that burst with flavors and spices. The mildly spicy and mouthwatering dish will leave you craving for more, and it’s sure to satisfy your hunger and leave you feeling fully contented.
Are you searching for a versatile and mouthwatering dish to add excitement to your dinner rotation? Your quest ends here! Steak Picado is an ideal option for hectic weeknights. Whether paired with rice, or tortillas or savored on its own, this dish is guaranteed to delight. Personalize the recipe by adjusting the spice level and incorporating your preferred vegetables. Offering a swift and simple cooking process, Steak Picado is a must-experience for those who relish delicious and fulfilling meals.
Table Of Contents
- What you need for this easy meal:
- How to Make Steak Picado
- Variations
- Ways to serve Steak Picado:
- Other recipes you might like:
What you need for this easy meal:
All ingredients can be modified to your taste
- Steaks- Round steaks, or sirloin steaks, cut into strips
- Onion- white onions, thinly sliced
- Bell peppers- Green or red bell peppers, cut into thin slices
- Tomatoes- fresh tomatoes, diced or 1 can (14.5 oz) diced tomatoes with green chiles
- Garlic cloves, minced
- Jalapeño or Serrano ( for more spiciness)
- Water
Seasonings: Ground cumin, black pepper, Chili Powder, and dried cilantro
How to Make Steak Picado
- Heat a large frying pan or cast-iron skillet over medium-high heat. Add oil to the pan and brown meat on both sides, then add sliced onion and garlic. Cook for 2 minutes.
- Add bell pepper and jalapeño, and cook for 5-7 minutes.
- Stir constantly until vegetables are slightly tender.
- Mix in tomatoes, cumin, cilantro, chile powder, and black pepper. Add just enough water to cover the meat and vegetables.
- Bring to a boil, then cover, adjust the heat to a low setting, and simmer for another 30-45 minutes. Enjoy!
Variations
Budget-friendly Meat: ground beef (2 lbs.) or cubed steak (2 lbs. ) can replace round steak
Potatoes: I love diced potatoes in my steak picado; it makes for a hearty meal with a warm flour tortilla.
Ways to serve Steak Picado:
Steak Picado Taco – Top with avocado slices, guacamole, and Mexican crema for a delicious juicy taco. Serve with rice and beans.
Steak Picado Chimichanga – Fill a large tortilla with Picado meat & peppers, wrap, and fry till golden brown on each side. Serve with guacamole and a side of cilantro lime rice
Steak Picado Tostadas –Start by layering a tostada shell with guacamole, then add Steak Picado and drizzle with Mexican crema.
Other recipes you might like:
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Steak Picado (Bistec Picado)
Equipment
- 1 large cast iron skillet or pan
Ingredients
- 2 large round steaks cut into 2-inch strips
- 1 onion thinly sliced
- 2 garlic cloves minced
- 2 bell peppers, green or red, or both stemmed, and thinly sliced
- 1 jalapeño (serrano for heat) stemmed, sliced
- 2 large tomatoes, diced or 1 can (14.5 oz) diced tomatoes with green chiles
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 tsp New Mexico Chile powder
- 1 tsp dried cilantro
- 2 cups of water
Instructions
- Heat a large frying pan or cast-iron skillet over medium-high heat. Add oil to the pan and brown meat on both sides, then add sliced onion and garlic.
- Add bell pepper and jalapeño, and cook together for 5-7 minutes. Stir constantly until vegetables are slightly tender.
- Mix in tomatoes and cumin, cilantro, chile powder, and black pepper. Add just enough water to cover the meat and vegetables.
- Bring to a boil then cover, adjust heat to a low setting, and simmer for another 30-45 minutes
- Serve Steak Picado with its vegetables and broth; it should be juicy with a little broth, not dry, or soupy.
- Salt to taste
Nutrition
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Classic Michelada Recipe
February 8, 2025 at 2:11 pmDelicious dish. Very authentic. Used to get this back in 1972/73 at Don Julian’s restaurant in Blythe, Ca and this recipe is exactly as I remembered it. Thank you.