Peruvian encebollado

Ingredients

• 4thin beef steaks
• 2 mediumred onions, thinly sliced
• 1 largetomato, cut into wedges
• 1ají amarillo or ají panca, cut into strips
• 1 tablespoonred wine vinegar
• a splashsoy sauce
• 1 tablespoongarlic paste
• 1 tablespoon (optional)ají panca paste
• to tastevegetable oil
• to tastesalt, pepper and cumin
• to servefresh coriander, chopped

Instructions

1. 1

   Prepare the steaks

   Flatten the steaks with a meat pounder or rolling pin so they are broad and tender. Season both sides with salt, pepper and cumin, then set aside.

2. 2

   Sear the beef

   Heat oil in a frying pan over a medium-high heat. Brown the steaks for 1–2 minutes on each side, just to sear them. Remove and set aside.

3. 3

   Cook the paste

   In the same pan, add the garlic paste and ají panca paste. Cook over a low heat for about 3 minutes to release their aromas. If the pan becomes dry, add a splash of water or beef stock.

4. 4

   Add the vegetables

   Add the sliced onion, tomato and chilli strips. Stir-fry over a high heat for 2 minutes, just long enough for them to soften slightly while keeping their shape.

5. 5

   Add the liquids

   Pour in the vinegar and soy sauce, then mix well. Add a little water or beef stock if desired, and adjust the salt and pepper.

6. 6

   Finish cooking the beef

   Return the steaks to the pan and cook for a further 5 minutes, allowing them to take on the flavour of the sauce and finish cooking.

7. 7

   Garnish and serve

   Scatter over the chopped fresh coriander and serve hot with white rice and boiled potatoes or fried plantain.

What is Peruvian encebollado?

Encebollado means a dish prepared with plenty of onion, and this Peruvian-style version pairs it with thin beef steaks, tomato and chilli. It is a quick, saucy skillet meal rather than a long-simmered stew.

The combination of onion, garlic, ají, vinegar and soy sauce gives the beef a savoury, tangy finish. Briefly cooking the vegetables helps them keep some shape and freshness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 0g protein, 0g carbs, 0g fat.

The beef provides most of the protein, while rice, potatoes or plantain add most of the meal's carbohydrates if served alongside. The oil and beef contribute fat, and the soy sauce adds sodium; serve with a generous portion of vegetables alongside to round out the plate.

Choose and prepare the beef

Thin steaks: these cook quickly and suit the short cooking time in the pan. If they are uneven, flatten them with a meat pounder or rolling pin before seasoning.

Even seasoning: salt, pepper and cumin go on both sides before searing, so the flavour is not limited to the sauce.

Build flavour in the same pan

Garlic and ají: cooking the pastes over a low heat for about 3 minutes lets their aromas develop. Keep an eye on the pan, and add a splash of water or beef stock if the mixture starts to dry out.

Vinegar and soy: these provide the sharp and savoury elements of the sauce. Mix them in with the vegetables, then taste before adding more salt, as soy sauce is already salty.

Keep the vegetables distinct

High heat: cook the onion, tomato and chilli for just 2 minutes, as directed. This gives them a brief sauté without letting them collapse into the sauce.

Room in the pan: spread the vegetables across the pan so they cook rather than steam. If your pan is small, stir carefully and avoid crushing the tomato wedges.

Time the steak's return

Initial sear: 1–2 minutes per side is enough to brown the steaks before setting them aside. The aim is to colour the outside, not to cook them fully at this stage.

Final simmer: return the beef to the pan for 5 minutes so it finishes cooking while absorbing the sauce. The exact doneness depends on the steak's thickness, so check a piece before serving.

Serve it with something simple

White rice: it is a straightforward accompaniment for the savoury pan juices. Boiled potatoes are another suggested side and make the plate more substantial.

Fried plantain: this adds a sweet contrast to the tangy sauce. Finish with fresh coriander just before serving for a fresh, herbal note.

Recipe notes & tips

• Pat the steaks dry before searing to help them brown in the pan.
• Work in batches if the steaks do not fit in a single layer.
• Keep the garlic and chilli pastes over a low heat so they do not scorch.
• Add the vinegar and soy sauce after the vegetables have had their brief sauté.
• Taste the sauce before adding extra salt, especially if using salty soy sauce.
• Chop the coriander shortly before serving to keep it fresh.

Variations

• Use ají amarillo: choose it instead of ají panca for a different chilli flavour.
• Skip the optional paste: leave out the ají panca paste for a milder sauce.
• Add beef stock: use it instead of water to loosen the pan mixture.
• Serve with plantain: choose fried plantain instead of boiled potatoes.
• Serve with potatoes: pair the beef and onion mixture with boiled potatoes.

Common mistakes to avoid

• Crowding the pan: the steaks may steam rather than brown; sear them in batches.
• Overcooking the pastes: they can catch on the pan; keep the heat low and add a splash of liquid if needed.
• Cooking the vegetables too long: they can lose their shape; limit their high-heat sauté to 2 minutes.
• Adding salt too early: soy sauce can make the dish saltier than expected; taste the sauce before adjusting.
• Skipping the final cooking time: the steaks need a further 5 minutes in the pan to finish cooking.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan until piping hot throughout, adding a small splash of water if the sauce has thickened.

Frequently asked questions