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Bistec
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| Servings | Prep Time |
| 8-10servings | 20minutes |
| Cook Time |
| 1hour |
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Ingredients
- 3lb chuck roastor another cut of beef, thinly sliced
- 2tsp salt
- 1/2tsp pepper
- 1tsp garlic powder
- 1/2tsp cayenne pepperif desired
- 2+tbsp olive oilor neutral flavor oil
- 1 green pepperthinly sliced
- 1 yellow pepperthinly sliced
- 1 red pepperthinly sliced
- 1 onionmedium, thinly sliced
- 128 oz can diced tomatoes
- 110 oz can diced tomatoes and green chilies
- 115 oz can black beansdrained
- 115 oz can kidney beansdrained
- 1cup cornfresh or frozen
- 1tsp chili powderoptional
- 3-5dashes hot sauceoptional
- crushed red pepperoptional, to taste
Instructions
- Thinly slice meat and season with salt, garlic powder and black pepper and cayenne pepper.
- Slice green, yellow and red peppers and onion.
- In a large skillet or dutch oven, brown the meat in batches. Do not overcrowd the pan. Remove each batch to a bowl or plate and continue browning batches until all the meat is browned.
- In the same pan, add more oil if necessary and cook the peppers and onion until soft.
- Once vegetables are cooked, add meat back into the skillet.
- Add the cans of tomatoes with chilies, diced tomatoes, drained beans and corn and seasonings. Stir gently so everything is well incorporated.
- Cover and simmer until the meat is tender, about 45-60 minutes.
- Serve with rice, topped with avocado slices.
Recipe Notes
Refrigerate any leftovers in an airtight storage container.
This Bistec recipe is a gluten free, dairy free recipe.
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