Best 4 Bistec Encebollado Puertorriqueno Recipes

**Bistec encebollado puertorriqueño** is a classic Puerto Rican dish made with thinly sliced steak, bell peppers, onions, and a flavorful sauce. It's a quick and easy meal that's perfect for a weeknight dinner. This article provides two different recipes for bistec encebollado: a traditional version and a healthier version made with leaner cuts of meat and less oil. Both recipes are easy to follow and result in a delicious and satisfying dish. So whether you're looking for a classic Puerto Rican meal or a healthier alternative, you're sure to find a recipe in this article that you'll love.

**Traditional Bistec Encebollado Recipe:**
This traditional recipe uses flank steak, which is thinly sliced and marinated in a mixture of garlic, oregano, and olive oil. The steak is then cooked in a pan with bell peppers, onions, and a flavorful sauce made with tomato sauce, sofrito, and sazón. The result is a tender and flavorful steak dish that's perfect for serving with rice and beans.

**Healthy Bistec Encebollado Recipe:**
This healthier version of bistec encebollado uses leaner cuts of meat, such as sirloin or top round steak. The steak is also marinated in a healthier mixture of olive oil, lemon juice, and garlic. The steak is then cooked in a pan with bell peppers, onions, and a flavorful sauce made with tomato sauce, sofrito, and sazón. This version of the dish is lower in calories and fat than the traditional recipe, but it's just as delicious and satisfying.

Here are our top 4 tried and tested recipes!

BISTEC ENCEBOLLAO

Bistec Encebollao image

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.

Provided by HANZOtheRAZOR

Categories Soups, Stews and Chili Recipes Stews Beef

Time 4h55m

Yield 6

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 586.5 mg, Sugar 2.6 g

PUERTO RICAN BISTEC ENCEBOLLADO

Puerto Rican Bistec Encebollado image

Puerto Rican Bistec encebollado or steak and onions, is an easy and economical family-style dinner made with tender stewed beef steak.

Provided by Mike Gonzalez

Categories Main Dish

Time 55m

Number Of Ingredients 9

Ingredients

2 pounds beef sirloin steak (sliced thinly across the grain)
½ cup olive oil
2 tbsp minced garlic
1 pinch dried oregano
1 packet sazon seasoning (.18 ounce)
2 large white onions (sliced into rings)
¼ cup distilled white vinegar
1 cup beef stock
1 teaspoon salt

Steps:

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.

Nutrition Facts : Calories 423 kcal, ServingSize 1 serving

BISTEC ENCEBOLLADO

Bistec Encebollado image

Provided by Food Network

Time 8h20m

Number Of Ingredients 16

Ingredients

1 teaspoon cumin powder
1 teaspoon oregano powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1 teaspoon salt
8- to 10-ounce piece beef tenderloin
2 cloves of garlic mashed fine
1 large onion sliced into 1/2-inch slices
4 tablespoons of olive oil
2 to 3 teaspoons of white vinegar
1/2 cup of beef stock
2 teaspoons of unsalted butter
1 cup of cooked green beans
1 Idaho potato "allumette" cut and fried crispy
1/4 cup cilantro, chopped

Steps:

Mix all the adobo ingredients and set aside. Slice the piece of beef in 3 to 4 pieces against the grain and pound thin. Season generously with the adobo, mashed garlic, some onion slices, olive oil and marinate overnight in the refrigerator. In a large skillet places 2 teaspoons of olive oil and heat until it reaches its smoke point, lightly brown the beef pieces and set aside. Add the onions, caramelize lightly or dark depending on personal preference, once color has been obtained from the onions add the vinegar, stock and butter. Let all the butter melt and incorporate with the rest of the ingredients in the skillet and cover with a tight lid. Cook until tender and juicy (approximately 1 minute). To serve, arrange alternate layers of beef and onions over the green beans and top with the allumette fries. Some of the remaining liquid on the skillet can be poured as a thin sauce.

BISTEC ENCEBOLLADO (PUERTO RICAN STEAK AND ONIONS)

Bistec Encebollado (Puerto Rican Steak and Onions) image

Bistec encebollado, Puerto Rican steak and onions, is an easy and economical family-style dinner made with tender stewed cubed steak.

Categories Beef

Time 4h50m

Number Of Ingredients 9

Ingredients

2 pounds beef steak, thinly sliced
1/2 cup olive oil
2 tablespoons minced garlic
dash dried oregano leaves
2 large white onions, sliced in rings
1/4 cup distilled white vinegar
1/4 cup sofrito
1 1/2 cups water
1 tsp. salt

Steps:

Combine all ingredients in a gallon-size plastic bag and turn so that all the ingredients mix together. Refrigerate for at least 4 hours or a couple of days (or freeze for later use).
Place the contents of the bag in a heavy skillet and bring it to a boil. Lower the heat to a simmer, cover and cook for about 30-40 minutes or until the meat is tender.

Nutrition Facts : Calories 818 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 220 milligrams cholesterol, Fat 58 grams fat, Fiber 1 grams fiber, Protein 62 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 853 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 30 grams unsaturated fat

Tips:

Use flank steak or skirt steak for a tender, flavorful result.
Slice the steak thinly against the grain for even cooking.
Marinate the steak in a mixture of olive oil, garlic, oregano, and salt for at least 30 minutes to enhance the flavor.
Use a large skillet or griddle to cook the steak in a single layer to prevent overcrowding.
Cook the steak over medium-high heat for a few minutes per side, or until desired doneness.
Sauté the onions in the same skillet until caramelized and tender.
Add the steak back to the skillet and toss to coat in the onion mixture.
Serve the bistec encebollado with rice, beans, or your favorite sides.

Conclusion:

Bistec encebollado is a classic Puerto Rican dish that is easy to make and bursting with flavor. With its tender steak, caramelized onions, and flavorful sauce, it's a dish that is sure to please everyone at your table. Whether you're looking for a quick and easy weeknight meal or a special dish to serve at your next party, bistec encebollado is a great choice. So next time you're in the mood for a delicious and authentic Puerto Rican meal, give this recipe a try!