Bistec Encebollao

Bistec Encebollao

Bistec Encebollao

  • Prep

    15 m

  • Cook

    40 m

  • Ready In

    4 h 55 m

Recipe By:HANZOtheRAZOR
“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

  • 2 pounds beef sirloin steak, sliced thinly across the grain
  • 1/2 cup olive oil
  • 2 tablespoons minced garlic
  • 1 pinch dried oregano
  • 1 (.18 ounce) packet sazon seasoning
  • 2 large white onions, sliced into rings
  • 1/4 cup distilled white vinegar
  • 1 cup beef stock
  • 1 teaspoon salt

Directions

  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.
  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.
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