Bistec encebollado

Name: Bistec encebollado
Yield: 4-5 servings
Cuisine: American
Ingredients: 1.5-2 pounds beef cube steak (thin); 1/2 yellow onion; Cubanelle pepper or Italian pepper; 5 cloves garlic; 1 tsp adobo; 1-2 tsp low sodium soy sauce; 1 tsp oregano; 1 packet sazon (optional); 1 tsp sofrito or culantro; 1 sour orange or lime; 1 white onion cut into rings; 1 tsp vinegar; Drizzle olive oil; Canola or corn oil; to taste Black pepper

Elyse Rose @elyserose

USA

Bistec encebollado

Elyse Rose @elyserose

Saved

Ingredients

4-5 servings

1.5-2 poundsbeef cube steak (thin)
1/2yellow onion
Cubanelle pepper or Italian pepper
5 clovesgarlic
1 tspadobo
1-2 tsplow sodium soy sauce
1 tsporegano
1 packetsazon (optional)
1 tspsofrito or culantro
1sour orange or lime
1white onion cut into rings
1 tspvinegar
Drizzle olive oil
Canola or corn oil
to taste Black pepper

Saved

Steps

1

Finely dice pepper, onion & garlic. In a large bowl, season beef with peppers, onion, garlic, adobo, sazon, black pepper, garlic salt, sour orange, soy sauce, sofrito & olive oil. Mix until well combined. Cover & let marinade for atleast 1hr but best over night.
2

Note: if using sour orange, collect seeds.
3

In a large skillet or dutch oven, heat your frying oil until hot on medium heat. Add beef & let brown on both sides (5-10 min), flipping occasionally.
4

Add water to marinade bowl then pour over beef, enough to cover meat completely. Let braise 30-40 minutes. Add more water if necessary. The beef should be tender to your liking.
5

Note: my onion did not cooperate. Lower heat & add onions, cover & cook to your desired tenderness for onions.