Busy moms get me. Our families depend on us … maybe a little too much. LOL. My mom was the queen of multitasking. She worked from the minute she got up to the minute she went to bed.
How did she do it all? I have NO IDEA!
This recipe for Bistec Encebollado (Mexican-Style Steak and Onions) is one of those easy, go-to recipes that gets dinner on the table in no time flat.
How to Make Bistec Encebollado
You start with the beef. I marinate it with ground cumin, Jugo Maggi (no relation to me, Mama Maggie), lime juice, and pepper.
We use Jugo Maggi a lot in Mexican dishes. If you can’t find it, or you simply want a different option, I’ve got you covered.
Jugo Maggi Substitute
- Equal parts dark soy sauce and Worcestershire sauce.
- It can also be replaced with Thai sweet soy sauce or mushroom soy sauce.
Some of the most traditional Mexicans recipes are made of beef like Birria de Res and Chile Colorado.
- Heat the oil in a large skillet.
- Then add the beef.
- Cook until it is no longer pink. About 4 minutes.
I’m using a grill cast iron skillet. Get it really hot. Once the beef is cooked, remove it from the pan.
Pro tip: Some of the juices will come out of the meat. Place the meat in a shallow dish to catch some of those juices and later return to the skillet to develop a deeper flavor.
What Type of Meat is Bistec?
- “Bistec de paleta de res” (or “bistec” for short) is a chuck shoulder steak that has been thinly sliced. Comes from the cow’s neck or shoulder.
- “Bistec de palomilla” (also referred to “bistec”)
Also thinly sliced but comes from the top butt, or sirloin.
These two cuts of meat are most commonly used to make this dish, but you can use virtually any thin cut of beef.
“Encebollado” means that there are onions in the dish. I’m using two full onions. I like to slice them, not dice them. To each their own. Dice can be nice. 🙂
It might look like a big pile, but trust me, the onions will cook down.
What Onion goes best with steak?
In Mexican cuisine, we use mostly use white onions. However, for this dish, I recommend yellow onions.
Yellow onions (also called Spanish Onions) are the best because they caramelize and become sweet.
Caramelized yellow onions have more flavor than white onions.
I do not recommend Red Onions for this dish. Red onions are great for salads or for pickling as in Cebolla en Escabeche.
Add the jalapeño. Don’t forget to add salt since only the beef was seasoned.
If you think jalapeños are too hot, you can use roasted poblano peppers instead. They are milder but would give good flavor to this dish.
What is a chip steak?
Chip steak is also called sizzle steaks.
You’ll see this type of steak cooked frozen without defrosting. It’s usually fried or grilled.
Many people use it for Philly Cheese Steak Sandwiches.
Yes, you can use chip steak to make this recipe. As long as it is thinly sliced, you’re good to go.
Return the beef to the pan. Add garlic. Mix and cook for 2 more minutes.
How Long Does Bistec Encebollado Last?
- In the fridge, this recipe will last up to 5 days.
- In the freezer, it will last 4-5 months.
If you are freezing, place everything in an airtight container or plastic bag. Remove as much air as possible.
This will help in preventing freezer burn.
To reheat after freezing:
Thaw completely. Add a few splashes of Jugo Maggi and ¼ cup beef broth to a skillet. Place the meat in the skillet. Cook for 5-7 minutes or until heated through.
If you were at my mom’s house, she would serve this Bistec Encebollado with refried beans, Mexican rice, homemade salsa, and lots of tortillas.
I like to keep it easy. I serve with a big salad (you know the kind that’s already washed and ready to go? That one!), tortillas, and salsa.
It’s an easy and flavorful dish that is hard not to love. Hope you enjoy!
Bistec Encebollado (Mexican-Style Steak and Onions)
Ingredients
- 1 lb beef of thinly cut 3-inch strips
- 1 tablespoon ground cumin
- 1 tablespoon Jugo Maggi
- Juice of 1 lime or 2 key limes
- ½ teaspoon pepper
- 2 onions sliced
- 2 tablespoon olive oil
- 2 jalapeños finely diced (use less if you don't like it spicy)
- 1 garlic clove finely diced
- 1 tbspn Salt
Instructions
- Season the beef with cumin, Jugo Maggi, lime juice, and pepper.
- Mix well and set aside until ready to use.
- In the meantime, slice all the onions and set aside.
- Heat oil in a large skillet.
- Add beef to the skillet and cook until no longer pink.
- About 4-5 minutes.
- Remove beef from skillet.
- Add all the onions and jalapeños to the skillet.
- Season with salt.
- Cook for 5 minutes or until all the onions are translucent.
- Add the garlic clove and return the beef to the skillet.
- Mix and taste for good measure.
- Cook for 2 minutes.
- Serve with tortillas and salsa.
- Enjoy!
Notes
- Equal parts dark soy sauce and Worcestershire sauce.
- It can also be replaced with Thai sweet soy sauce or mushroom soy sauce.
Nutrition
More Mexican Beef Recipes:
Picadillo is one of those Mexican dishes that you just can’t get enough of. Delicious in every way and ready in minutes. Serve with rice and beans, and you have a winning dish.
Alambre de Res is what you need to make at your next BBQ. Juicy and tender grilled meat that is mouthwateringly good. Serve with tortillas to make tacos and top with your favorite salsa. Your BBQ guests will beg for more.
Barbacoa de Res – Tender stewed beef that has been slow cooking in a savory chile sauce. Such an incredibly flavorful dish! Serve with rice and beans and enjoy!
this sounds amazing! gotta save this recipe for the weekend