Puerto Rican Bistec Encebollado

Ingredients

• 120 ml (½ cup)water
• 1 teaspoon (5 ml)baking soda
• 454 g (1 pound)bistec (cubed steak)
• 1 teaspoon (5 ml)adobo
• 1 tablespoon (15 ml)oil
• 1½ teaspoons (7.5 ml)garlic paste
• 60 ml (¼ cup)water
• 180 ml (¾ cup)white vinegar
• 1onion

Instructions

1. 1

   Tenderise the steak

   Put the steak in a large bowl. Mix the baking soda with 120 ml (½ cup) water, pour it over the meat and leave it to tenderise for 10 minutes.

2. 2

   Rinse and season

   Rinse the meat until the water runs clear and it no longer feels slimy. Cut the cubed steak into strips about 2.5 cm (1 inch) thick, then season it with the adobo.

3. 3

   Sear the meat

   Heat the oil in a large pan over a medium-high heat. Once hot, add the meat and sear for 5 minutes, turning it halfway through.

4. 4

   Simmer with onions

   Add the garlic paste, 60 ml (¼ cup) water, vinegar and onion. Cover and cook over a medium heat for 25 minutes, then serve.

What is bistec encebollado?

Bistec encebollado is a Puerto Rican-style steak and onions dish; its name refers to steak cooked with onions. This version pairs cubed steak with garlic, adobo and a generous amount of white vinegar.

Baking soda briefly tenderises the meat before it is rinsed, seared and simmered. The covered cooking time lets the onion soften and the sharp vinegar flavour mingle with the meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 268 calories, 24g protein, 3g carbs, 16g fat.

The steak supplies most of the protein, while the oil contributes much of the fat; the water, vinegar and onion add little carbohydrate overall. Serve it with vegetables and a measured portion of rice or beans for a more balanced plate.

The steak and seasoning

Cubed steak: cut it into strips about 2.5 cm (1 inch) thick so the pieces are ready to sear and easy to serve.

Adobo and garlic: adobo seasons the beef, while garlic paste is added to the pan for the simmer rather than the initial seasoning.

Tenderising with baking soda

Short soak: leave the steak in the baking soda and water mixture for 10 minutes, as directed. This step is brief, so keep to the stated time.

Thorough rinse: rinse until the water runs clear and the meat no longer feels slimy. This removes the baking soda mixture before cooking.

Searing and simmering

Hot pan: give the oil time to heat over a medium-high setting before adding the steak. Sear for 5 minutes in total, turning the pieces halfway through.

Covered cook: add the garlic, water, vinegar and onion, then cook covered over a medium heat for 25 minutes. Keep the lid on during this stage as the recipe directs.

Vinegar, onions and texture

Vinegar: white vinegar gives the dish its pronounced tang. If you prefer a gentler sharpness, serve the dish with some of the cooking liquid rather than pouring all of it over each portion.

Onion: slice the onion before adding it so it can soften during the covered simmer. The recipe does not specify a cut, so choose slices that suit your preferred texture.

What to serve with it

Rice is a natural partner for the savoury steak and tangy onion sauce. A side of beans or vegetables can make the meal more substantial and add variety to the plate.

Spoon over as much of the vinegar-rich cooking liquid as you like, and serve while the steak and onions are hot.

Recipe notes & tips

• Measure the baking soda and water before adding them to the steak.
• Rinse the meat well after the 10-minute tenderising step.
• Cut the steak into strips of similar thickness so they cook more evenly.
• Wait for the oil to heat before adding the meat for the 5-minute sear.
• Keep the pan covered during the 25-minute simmer.

Variations

• Milder tang: use less vinegar and make up the difference with water.
• More onion: add an extra sliced onion for a more onion-forward dish.
• Fresh garlic: use finely minced garlic in place of the garlic paste.
• Herb finish: scatter chopped fresh coriander over the cooked steak before serving.
• Serve with rice: pair the steak and onions with rice to catch the cooking liquid.

Common mistakes to avoid

• Leaving on the baking soda: rinse until the meat no longer feels slimy before seasoning.
• Skipping the sear: heat the oil first and sear the steak for 5 minutes, turning halfway.
• Cutting uneven strips: aim for pieces about 2.5 cm (1 inch) thick.
• Cooking uncovered: cover the pan for the stated 25-minute simmer.
• Adding the ingredients too early: wait until the steak has been seared before adding the garlic, water, vinegar and onion.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan with a little of the cooking liquid, or microwave until piping hot.

Frequently asked questions