Use any cut of steak when making bistec encebollao, an 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 it with white rice and tostones. Water can be used in place of beef stock if desired.
Preparation Details
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 4 hrs 55 mins
Servings: 6
Ingredients
- 2 pounds beef sirloin steak, thinly sliced against the grain
- 2 large white onions, sliced into rings
- 1 cup beef stock
- ½ cup olive oil
- ¼ cup distilled white vinegar
- 2 tablespoons minced garlic
- 1 (.18 ounce) packet S azón seasoning
- 1 teaspoon salt
- 1 pinch dried oregano
Steps
- Combine steak, onions, beef stock, olive oil, vinegar, garlic, Sazón seasoning, salt, and oregano in a large resealable bag; toss to coat steak with marinade. Squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours, or up to 2 days.
- Transfer contents of bag to a large deep skillet; bring to a boil. Reduce heat to low; cover and simmer until steak is fork-tender, about 40 minutes.
