Simple Way to Bistec Encebollado Con Arroz

Bistec Encebollao

Add in two steaks and a quarter of the sliced onions.

Recipe Summary Bistec Encebollao

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 | Bistec Encebollado Con Arroz

2 pounds beef sirloin steak, sliced thinly across the grain

½ cup olive oil

2 tablespoons minced garlic

1 pinch dried oregano

1 (.18 ounce) packet sazon seasoning

2 large white onions, sliced into rings

¼ cup distilled white vinegar

1 cup beef stock

1 teaspoon salt

Directions

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.

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.

Info | Bistec Encebollado Con Arroz

prep: 15 mins cook: 40 mins additional: 4 hrs total: 4 hrs 55 mins Servings: 6 Yield: 6 servings

TAG : Bistec Encebollao

Soups, Stews and Chili Recipes, Stews, Beef,