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Bistec Encebollado

Name: Bistec Encebollado
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Caribbean, Mexican
Ingredients: 1.5 lb top sirloin steak, thinly sliced; 2 large white onions, sliced into rings; 4 garlic cloves, minced; 2 tbsp vegetable oil; 1 tbsp white vinegar; 1/4 cup water or beef broth; Salt and black pepper to taste; 1/2 tsp dried oregano

Caribbean · Main

A classic Latin American dish featuring tender, thinly sliced steak simmered with a mountain of caramelized onions in a savory, tangy sauce.

EasyHigh proteinGluten free

The EZdish collectionAI-created recipe

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35 minA little patience, a lot of flavor

Prep time15 min

Cook time20 min

Servings4 people

DifficultyEasy

The recipe Tips & storage

Let's make something good

How to make it

5 steps. Take it one step at a time.

Season the sliced beef
Season the sliced beef with minced garlic, salt, black pepper, and dried oregano. Let it marinate for at least 10 minutes if time allows.
10 min
Heat the vegetable oil
Heat the vegetable oil in a large skillet over medium-high heat. Add the beef slices in batches, searing them quickly until browned on both sides. Remove the beef from the skillet and set aside.
5 min
Add the onion rings
In the same skillet, add the onion rings. Sauté for about 5-7 minutes until they are soft, translucent, and starting to turn golden brown.
7 min
Add the white vinegar and beef broth
Add the white vinegar and beef broth to the skillet with the onions, scraping the bottom of the pan to release any browned bits. Return the beef and any accumulated juices to the pan.
3 min
Simmer everything together
Simmer everything together for another 2-3 minutes until the sauce has thickened slightly and the flavors are well combined. Serve hot.
3 min

A little kitchen wisdom

For the best results, slice the onions into thin rings and allow them to soften slowly to develop their natural sweetness. Use a tender cut like top sirloin or flank steak for the best texture.

What you'll need

Large skilletChef's knifeTongs

Keep the good going

For now. And for later.

Make it ahead

The beef can be sliced and marinated up to 24 hours in advance.

Store & enjoy

Store in an airtight container in the refrigerator. Reheat gently in a skillet with a splash of water or broth to keep the meat tender.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website October 10, 2026. Updated October 11, 2026. First published in the EZdish collection February 3, 2026.

How to make it

Season the sliced beef

Heat the vegetable oil

Add the onion rings

Add the white vinegar and beef broth

Simmer everything together

A little kitchen wisdom

What you'll need

For now. And for later.

Make it ahead

Store & enjoy

A recipe worth keeping.

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