In season当季Mexican墨西哥
Bistec a la Mexicana (Tomato-Chili Beef)墨西哥番茄青辣椒牛肉
Tender beef with tomato, onion and serrano, inspired by a familiar northern Mexican home dish. This quick version uses thin tender cuts and a short refrigerated marinade, not tough stew cubes or an hour-long marinade.北墨家常风味牛肉配番茄洋葱辣椒；快手版用嫩肉薄片短时冷藏腌，不用硬炖肉块或一小时腌。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
On a separate meat board, cut tender sirloin or tenderloin into thin bite-size pieces, roughly ¼ inch thick. Crush garlic and measure cumin, salt and pepper. Have a clean vegetable board ready for the next step.生肉专板将嫩西冷或菲力切约¼英寸薄小片，蒜压碎量好孜然盐胡椒，另备净蔬菜板供下步。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse fresh produce and dry it. Use clean utensils. Read all steps before heating.先洗手，把蔬果洗净擦干，备好干净器具。开火前通读步骤，确认食材和工具齐全。
- Measure the displayed ingredient list; amounts follow your chosen servings. Rinsing water and drinking water mentioned separately are additional.按随人数变化的清单量好食材；清洗水和文中另提的饮用水另备。
Ingredients食材
- Tender sirloin or tenderloin, thinly sliced, not stew beef嫩西冷或菲力薄片（非炖牛肉）12 oz盎司
- Ripe Roma tomatoes熟罗马番茄2
- White onion白洋葱0.5
- Serrano chili, deseeded for less heat塞拉诺青辣椒（去籽减辣）0.5
- Garlic大蒜2 cloves瓣
- Ground cumin孜然粉0.25 tsp小勺
- Ground black pepper黑胡椒粉0.125 tsp小勺
- Fine salt细盐0.25 tsp小勺
- Olive or neutral vegetable oil橄榄油或中性植物油1 tbsp大勺
Method做法
Rub the beef with the garlic, cumin, salt, and pepper, then chill it in the fridge. While it chills, wash everything that touched the raw meat plus your hands, then chop the tomato, onion, and chili on a clean vegetable board. Keep the meat cold the whole time.
牛肉抹上蒜、孜然、盐和胡椒，放冰箱冷藏。趁这功夫把碰过生肉的器具和手洗干净，再在干净的菜板上切番茄、洋葱和辣椒。肉一直保持冷藏。
The marinade time doubles as veggie prep — the meat never sits out warm.腌肉的同时把菜备好，肉不会在室温下放着。
Common mistake & quick fix容易错在哪，怎么补救
Finish measuring and chopping before heating. Lower the heat if spices smoke; never pour water into a pan of hot oil.量好切好再开火，香料冒烟就调小火；别往一锅热油里倒水。
Pour the oil into a wide skillet and heat it. Cook the onion for 3 minutes, then add the beef spread in a loose layer — don't pile it deep. Turn the heat up for a moment and stir 3–4 minutes until lightly browned.
宽口平底锅里倒油烧热，先炒洋葱3分钟，再把牛肉松散地铺进去，别堆太深。火稍微调大，翻炒3–4分钟到浅褐色。
The thin pieces have color but aren't dried out.薄片上色了，但不干硬。
Common mistake & quick fix容易错在哪，怎么补救
If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。
Add the chili and tomato, then turn the heat down to a gentle simmer and stir until the tomato softens and the beef is tender and reads at least 145°F (63°C). If it looks dry, splash in a little water. Don't swap in tough stew beef as a shortcut.
下辣椒和番茄，转成小火轻轻煮，边煮边搅，直到番茄软了、牛肉嫩了，中心至少到145°F (63°C)。要是看着干就淋一点水。别拿硬邦邦的炖肉来图快。
The beef is safely cooked and the tomato has cooked down into a light sauce.牛肉熟透了，番茄也熬成了薄薄的汁。
Common mistake & quick fix容易错在哪，怎么补救
Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。
Once the beef hits 145°F (63°C), turn off the heat and let it sit in the hot sauce. Serve with a vegetable side and tortillas or rice — the linked extras are optional, not part of this ingredient list.
牛肉到145°F (63°C)后关火，让它在热汁里静置。配个蔬菜和饼或米饭一起吃，链接里的那些是可选另做的，不算在这份材料里。
The beef has finished its safe-temperature rest.牛肉完成了安全静置。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Ripe Roma tomatoes熟罗马番茄Lycopene + vitamin C. Pick heavy, fragrant ones; never refrigerate or they turn mealy.含番茄红素和维C。选沉、有香气的；别冷藏，会变粉。
White onion白洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Ground cumin孜然粉Toast whole seeds in oil until fragrant before adding the rest.整粒先下油爆香，再加其他。
- Ground black pepper黑胡椒粉
Freshly ground black pepper tastes far brighter than pre-ground; grind it right before using.现磨黑胡椒比预磨的香得多；用前现磨。
- Fine salt细盐
Kosher salt (Diamond Crystal) is less salty by volume than table salt; use about half if swapping to table salt.犹太盐（Diamond Crystal）按体积比食盐淡；换成食盐时约减半。
Olive or neutral vegetable oil橄榄油或中性植物油Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
Cookware厨具
Skillet with lid, small pot, spatula, knife, board, measuring tools and food thermometer带盖平底锅、小锅、铲、刀、砧板、量具与食品温度计
Make it a balanced meal营养搭配建议
Beef is the protein; the tomato-onion sauce is only a small vegetable portion. Add calabacitas or nopales and one starch, not both large rice and tortilla portions.牛肉供蛋白质，番茄洋葱汁蔬菜量少；配西葫芦或仙人掌及一种淀粉，别饭饼都大量上。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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