Puerto Rican Bistec Encebollado
This is steak and onions made in a Puerto Rican style. Soft and tender with a delicious vinegar flavor.
Servings: 4
Calories: 268kcal
Ingredients
To Tenderize
- ½ cup water
- 1 teaspoon baking soda
Steak
- 1 pound bistec (cubed steak)
- 1 teaspoon adobo
- 1 tablespoon oil
- 1 ½ teaspoons garlic paste
- ¼ cup water
- ¾ cup white vinegar *see notes
- 1 onion
Instructions
- Put the steak in a big bowl. Add the baking soda to ½ cup to water and mix. Pour the mix over the meat and let it tenderize for 10 minutes.
- Rinse the meat until the water runs clear and no longer feels slimy. Cut the cubed steak into strips of about 1 inch thick. Then season the meat.
- In a big pan over medium-high heat add your oil. Wait for the oil to get hot and then add the meat. Sear the meat for 5 minutes and make sure to flip it halfway through.
- Add the garlic paste, water, vinegar and onions. Cook for 25 minutes covered on medium heat. Serve and enjoy!
Notes
- Tenderizing- You don't want to over do it when tenderizing the beef. If you leave the meat in the baking soda mix for a long time your meat can become gummy and mushy.
- When you add the baking soda the meat will have a different smell, thats totally fine. It can also change a little bit in color.
- Cutting- You don't have to cut the cubed steak. This is just a preference and better for portioning for more people.
- Vinegar- I love the vinegar flavor in the meat so I add a good amount of it. If you're not a fan of the vinegar just add ½ cup insted of the ¾ cups of vinegar.
Nutrition
Calories: 268kcal | Carbohydrates: 3g | Protein: 24g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 82mg | Sodium: 562mg | Potassium: 431mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 2mg
