Bistec Encebollado (Mexican-Style Steak and Onions)
Bistec Encebollado, or Mexican-Style Steak and Onions, is a tasty Mexican recipe. Juicy and flavorful beef that's ready in under 30 minutes. A delicious weeknight meal for busy families.
- 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
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.
If you think jalapeños are too hot, you can use roasted poblano peppers.
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.
You can use virtually any thin cut of beef to make this recipe.
Use yellow onions. They are sweeter when they caramelize.
In the fridge, this recipe will last up to 5 days. OR, in the freezer, it will last 4-5 months.
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.
Calories: 407kcal | Carbohydrates: 7g | Protein: 22g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 79mg | Sodium: 1535mg | Potassium: 503mg | Fiber: 1g | Sugar: 3g | Vitamin A: 95IU | Vitamin C: 13.1mg | Calcium: 39mg | Iron: 4mg