Name: Bistec Encebollao recipe
Ingredients: 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

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Ingredients

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

Nutrition Info

422.5 calories carbohydrate: 6.3 g cholesterol: 80.7 mg fat: 32.1 g fiber: 1.1 g protein: 26.4 g saturatedFat: 8.1 g servingSize: - sodium: 586.5 mg sugar: 2.6 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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