Bistec Encebollao

• Prep

  15 m

• Cook

  40 m

• Ready In

  4 h 55 m

“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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