Bistec Encebollado (steak and onions)
Bistec encebollado is sweet, caramelized onions mixed with tender bits of steak, a dish that is simple, yet delicious. Bonus: this dish is ready in 30 minutes!
Ingredients
- 1 lb thinly sliced sirloin steaks, cut into strips The cut that I buy is about 1/4 inch thick. See notes
- salt to taste
- garlic powder to taste
- 4 tbsp vegetable oil, divided See notes
- 1/2 cup beer See notes
- 3 large white onions, quartered and thinly sliced ~6 cups, see notes
- 2-3 cloves garlic, finely chopped
Instructions
- Heat 2 tablespoons of vegetable oil over medium heat in a large skillet4 tbsp vegetable oil, divided
- Season steaks with salt and garlic powder1 lb thinly sliced sirloin steaks, cut into strips, salt to taste, garlic powder to taste
- Add steaks to hot oil and fry, stirring occasionally, until no longer pink and meat has released its juices, about 5-7 minutes
- Add beer to the pan with the meat, cover, and reduce heat, simmering gently until ready to serve1/2 cup beer
- Add remaining oil to a non-stick skillet and heat over medium-high heat until shimmering, about 2-3 minutes4 tbsp vegetable oil, divided
- Add onions and garlic, stirring occasionally, about 12-15 minutes or until onions are golden brown in color3 large white onions, quartered and thinly sliced, 2-3 cloves garlic, finely chopped
- Add onions to steak and stir to combine. Continue cooking uncovered another 2-3 minutes to reduce remaining liquid and allow flavors to blend.
- Check for salt and adjust as necessary
Notes
- I usually use thinly sliced (about 1/4 inch thick) sirloin steaks for this recipe. You can substitute for any quality cut of beef.
- Canola oil is my mild frying oil of preference. If you don't have canola on hand, you can use any vegetable oil or even olive oil if you wish.
- I have tested this recipe with Negra Modelo, Bohemia, Victoria, and Corona beer. My personal preference is for a more robust, flavorful beer, but use whatever you have on hand.