Use any cut of steak when making this easy beef stew recipe. 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.
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Puerto Rican Bistec Recipe
- 2 pounds beef sirloin steak sliced thinly across the grain
- 1/2 cup olive oil
- 2 tbsp minced garlic
- 1 pinch dried oregano
- 1 packet sazon seasoning .18 ounce
- 2 large white onions sliced into rings
- 1/4 cup distilled white vinegar
- 1 cup beef stock
- 1 teaspoon salt
- 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.
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