Mexican-style steak (with a vegan option)

Ingredients

• 2 tablespoons (30 ml)vegetable oil
• 300 gvegan meat (such as Beyond Steak)
• or 300 gthinly sliced beef steak (flank, sirloin or similar)
• or 250 gfirm tofu, pressed and cut into cubes
• 1white or yellow onion, thinly sliced
• 3Roma tomatoes, chopped or blended
• 2, or 1jalapeño chillies, or serrano chilli, deseeded and chopped
• To tastesalt
• ¼ cup (about 15 g)fresh coriander, chopped
• Optional: 1–2 clovesgarlic, chopped

Instructions

1. 1

   Cook the protein

   Heat the oil in a large frying pan over a medium-high heat. For frozen vegan meat pieces, cook for 2–3 minutes until browned and defrosted. For beef, cook for 3–5 minutes until well seared; for tofu, cook until browned on every side.

2. 2

   Soften the onion

   Add the onion and fry for about 5 minutes, until softened and beginning to brown.

3. 3

   Add tomato and chilli

   Stir in the chopped or blended tomatoes, chilli and garlic, if using. Cook for 2–3 minutes, until the tomatoes release their juices and the mixture reaches a gentle simmer.

4. 4

   Finish with coriander

   Taste and adjust the salt. Stir in the chopped coriander just before serving.

What is Mexican-style steak?

This is a quick, Mexican-inspired pan-cooked filling built around protein, onion, tomato and chilli. The recipe offers beef, plant-based meat or tofu, so you can choose the version that suits your table.

The short cooking time and juicy tomato mixture make it handy for tacos or a simple weeknight meal. Fresh coriander added at the end keeps its flavour bright.

Nutrition and macros by portion

The nutrition label shows one serving as written: 146 calories, 12g protein, 15g carbs, 5g fat.

The protein choice supplies most of the protein, while the tomatoes and onion contribute most of the carbohydrates; the oil is the main source of fat. Pair a serving with extra vegetables or salad for a more balanced plate.

Choosing the protein

Vegan meat: Cook frozen pieces first as directed, giving them time to brown and defrost before adding the vegetables.

Beef: Thin steak sears quickly, so keep to the stated 3–5 minutes and avoid overcooking it.

Tofu: Pressing it helps remove excess moisture, while browning all sides gives the cubes a firmer outside.

Build flavour in stages

Onion first: Give the slices about 5 minutes to soften and start browning before adding the wetter ingredients.

Tomato and chilli next: Their brief simmer loosens the tomato and brings the ingredients together without requiring a long reduction. Add garlic at this stage if you are using it.

Getting the texture right

The finished mixture should be juicy, but not swimming in liquid. Chopped tomatoes keep more texture, while blended tomatoes make a smoother sauce.

Add coriander after cooking rather than simmering it with the tomatoes. This preserves its fresh, herbal character.

Control the heat

Deseeding the jalapeños or serrano reduces some of their heat, while leaving a little in gives the filling more bite. Use one serrano instead of two jalapeños for the alternative listed.

Chilli strength varies, so taste the sauce before serving and adjust the seasoning rather than adding extra chilli all at once.

Serving ideas

Spoon the filling into warm tacos and add any toppings you like, such as sliced avocado or a squeeze of lime. It also works over rice or with beans for a more substantial plate.

A crisp salad or extra vegetables make a fresh contrast to the warm, savoury filling.

Recipe notes & tips

• Slice the onion thinly so it softens in the short cooking time.
• If using tofu, press it before cubing so it browns more readily.
• Let the pan heat before adding the protein to encourage browning.
• Use chopped tomatoes for a chunkier filling or blend them for a smoother one.
• Add the coriander immediately before serving for a fresher flavour.

Variations

• Milder chilli: Use deseeded jalapeños and start with less if you prefer a gentle heat.
• Extra garlic: Add both optional cloves with the tomatoes and chilli.
• Tofu filling: Use pressed firm tofu and brown the cubes on all sides.
• Beef version: Choose thin flank or sirloin steak and sear for 3–5 minutes.
• Smoother sauce: Blend the Roma tomatoes before adding them to the pan.

Common mistakes to avoid

• Adding onion too early: Brown the protein first so the onion does not prevent it from searing.
• Crowding the pan: Cook in batches if the protein pieces cannot sit in a single layer.
• Overcooking the beef: Keep to 3–5 minutes and remove it from the heat once well seared.
• Skipping the tofu press: Press it before cooking to help it brown instead of releasing excess water.
• Cooking the coriander: Stir it in at the end so its flavour stays fresh.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a frying pan over a medium heat until steaming hot, adding a small splash of water if the mixture seems dry.

Frequently asked questions