Puerto Rican Bistec/Biftec en Salsa | Bistec Guisado | Stewed Cubed Steak

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor profile and is healthier.

beef steak

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is lower in fat, while pork shoulder is often more affordable.

Show the type of beef being used, which is cube steak, but mention that flank steak or another cut of thin steak can also work.

Chop up yellow and red bell peppers, noting that the amount is up to personal preference and that other colors can be used as well.

Smash one garlic clove.

Drizzle extra virgin olive oil on both sides of the cube steak.

Season the steak with smashed garlic, about three-quarters of a teaspoon of adobo seasoning, a quarter of a teaspoon of black pepper, and half a teaspoon of oregano flakes.

Top the steak with chopped peppers and onions, cover with plastic wrap, and let it marinate in the fridge for at least an hour.

Heat a pan over medium-high heat and add the marinated beef steak directly to the pan without adding more oil.

Add about two tablespoons of sofrito to the pan for flavor.

Add about three tablespoons of tomato sauce and one teaspoon of white vinegar to the pan.

Add one packet of Goya Sazon or substitute with half a teaspoon of annatto powder if preferred.

Pour in enough water to cover the steak and peppers, approximately two cups.

Optionally add half a cup of baby carrots to the mixture.

Cover the pot and cook for about an hour and 20 minutes until the beef is tender.

Check for seasoning and adjust salt and pepper as needed before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary