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Bistec Encebollao

4

295 min

Bistec Encebollao

Bistec Encebollao Photo 1

Category

Beef Recipes

Time

295 min

Serving

6 persons

Calories

423

Rating

4.00★ (91)

Cuisine

Author: Victoria Buriak
Use any cut of steak when making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking. Serve with white rice and tostones. Water can be used in place of beef stock if desired.

Ingredients

  • beef sirloin steak, sliced thinly across the grain: 2 pound
  • olive oil: 0.5 cup
  • garlic: 2 Tbsp (minced)
  • pinch dried oregano: 1 piece
  • packet sazon seasoning: 1 piece (.18 ounce)
  • white onions, sliced into rings: 2 piece
  • distilled white vinegar: 0.25 cup
  • beef stock: 1 cup
  • salt: 1 tsp

Metric Conversion

Stages of cooking

Bistec Encebollao Photo 21
Bistec Encebollao Photo 32
  1. In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
    Bistec Encebollao Photo 2
  2. When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.
    Bistec Encebollao Photo 3

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