Delicious Dominican Cuisine

A Buen Tiempo... Buen Provecho! ;)

Dominican Style Beef with Peppers and Onions/Bistec Encebollado Dominicano

Without a doubt this is one of my favorite Dominican style meat dishes since it’s so easy to make and it always comes out really flavorful and tender. The trick is to monitor the cooking time because it is important not to overcook the beef so it doesn’t become tough and rubbery.

This dish is so versatile, it can be paired up with a nice side of rice like moro de habichuelas or guandules, a nice salad or a creamy mangu.  You can also toast some bread and make a delicious steak sandwich too! The possibilities are practically endless! 🙂

To make this recipe you will need the following ingredients:

~2 lbs Cube Round Steak (pounded)
1 tsp Salt
1/2 tsp Fresh Ground Black Pepper
1 tsp Ground Oregano
1/2 tsp Coriander
1 tbsp Brown Sugar (regular or light)
3 Cloves Fresh Garlic
2 Limes
1 Large Onion (red or white)
1 Large Red Bell Pepper
1 Large Green or Cubanelle Pepper
Several sprigs (about 1/2 cup) Fresh Cilantro
Several sprigs (about 1/2 cup) Green Onions
~2 tbsp Oil (vegetable or olive)

I usually buy the beef already pounded at the supermarket, however, if you prefer to pound it yourself with a meat tenderizer, get some cube round steak.  Don’t skip the pounding step because it’s essential for the beef to come out tender.


To begin making this dish, I like the clean the meat first by adding some vinegar (which is optional, you can use lime juice instead) and some water,


Let it soak for a couple of minutes, then rinse the meat with fresh water,

After the meat is clean, drain it and put it in a container to season it.  You may use a big bowl or a ziploc bag like I am using then add 1 tsp of salt, you  may add less if you prefer and adjust the salt level later on,

Then add some ground black pepper, I add about 1/2 tsp,

Add about 1 tsp of ground oregano,

Then add 1/2 tsp of ground coriander,

Then add 1 rounded tablespoon of brown sugar,

Take the peppers and onion,

Peel the onion, cut it into slices.  Take the peppers, remove the seeds and cut into slices,

Then add the cilantro (I prefer to use fresh over dry),

Add the juice of 2 limes (if the limes are very large you can only use 1),

Take the 3 cloves of garlic and finely chop it, or mash it like I do (I love using my pilon 🙂 ),

Then add it to the meat,

Then mix everything together, you can use a spoon or your hands (I like to use my hands) and then cover the meat with the seasoning and let it marinate for at least 1 hour.  I like to let it marinate overnight,


Now comes the fun part…  COOKING time!! 🙂

Take a large skillet and add about 2 tablespoons of oil (I like to use olive oil), enough to lightly coat the bottom.  Put the heat on HIGH and let it get real hot, then add the beef (you will hear a loud sizzle).  Do not crowd the pan, you will have to cook the beef in 2 batches.

It is very important that you don’t overcook the beef, let it sear for about 3 minutes, then flip it over,

Let it cook for about 2 minutes, then remove the beef from the heat and put aside on a plate that can hold the juices it will seep.  Don’t worry if the beef is slightly undercooked,

Let any remaining liquid in the pan evaporate then add the remaining beef pieces,

This batch will cook faster, if you notice the pan drippings are getting too dark, add a splash of water so it doesn’t burn.  Usually the beef releases liquid as it cooks and that helps keep everything in the pan from burning.  After about 2 minutes, flip the beef over (I apologize for the quality of the photo below, it was difficult to get a good focus with the smoke),

Let the other side cook for about 2 minutes, then remove the beef from the pan and put with the previous batch,

Add the vegetables and the marinade liquid to the pan,

Stir the contents around and de-glaze the pan, then add the beef and whatever liquid it released into the pan,

Then take the green onions, chop them up and add them to the pan,

After adding the beef and green onions, gently stir the contents around and cover the pan.  Put the heat on low and let it continue to cook for about 8 – 10 minutes.

After letting it simmer, turn the heat off and it is ready to be served.  Remember, don’t let it cook for really long periods of time because the veggies will get too soft and the beef can get tough.

Doesn’t this look tasty?   Yum! 🙂

Buen Provecho! 😉



2 ResponsesLeave one →

  1. verenise

     /  May 24, 2013

    Thanks to you I am cooking more lately 🙂 and with flavor. Love the recipes and the pictures!!

    • Janet O.

       /  May 27, 2013

      You are welcome, I am glad you are getting good use out of the blog and are enjoying the recipes. 🙂
      – Janet


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