Bistec Encebollado (Mexican-Style Steak and Onions) is a tasty Mexican recipe. An easy dish made under 30 minutes, making it a great weeknight meal for busy families.
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 time flat.
You start with the beef. I marinate it with ground cumin, Jugo Maggi (no relation to me, Mama Maggie), lime juice, and pepper.
Heat the oil in a large skillet. I’m using a grill cast iron skillet. Get it really hot. Then add the beef. Cook until it’s no longer pink. About 4 minutes. Then remove from the pan.
“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.
Add the jalapeño. Don’t forget to add salt since only the beef was seasoned.
Return the beef to the pan. Add garlic. Mix and cook for 2 more minutes.
If you were at my mom’s house, she would serve this Bistec Encebollado with beans, 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. Hope you enjoy!
- 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
- Salt to taste
- 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.
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