Bistec Picado

Bistec Picado

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Connie Veneracion


  • 3 to 4 tablespoons olive oil
  • 800 grams beef, lamb or pork (a tender cut that cooks fast like loin or round; definitely NOT stewing meat), cut into strips or slices
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cumin
  • 1 cup canned stewed or diced tomatoes
  • salt to taste
  • 1/4 to 1/3 cup sliced jalapeƱos depending on how hot you want the dish
  • 2 to 3 onions sliced into rings
  • cilantro torn, to garnish


  • Heat the olive oil in a pan. Add the meat and cook over high heat until lightly browned.
  • Add the garlic, oregano and cumin. Pour in the tomatoes.
  • Add the jalapeƱos.
  • Stir, taste and add some salt. Bring to the boil, lower the heat to medium-high and cook, uncovered until almost dry, about seven to 10 minutes (see notes at the end of the recipe). Taste. Add more salt, as needed.
  • Add the sliced onion, toss, cook for another minute or so or just until the onion rings start to soften.
  • Sprinkle with torn cilantro and serve with arroz blanco (white rice).