Bistec Encebollado

1. Wash the thinly sliced beef with vinegar and lime. Season with Loisa Adobo, Loisa Sazón, oregano, salt, pepper, and Loisa Sofrito. Mix thoroughly and marinate for at least 2 hours.
2. In a pot, heat olive oil with sugar over medium heat until the sugar caramelizes. Add the marinated beef and brown it. Once browned, add the sliced onions and stir in the tomato sauce and fresh cilantro. Add a splash of water to prevent drying out. Simmer for 25-35 minutes, adding water as needed for tenderness.
3. Boil the ripe plantains in salted water until soft. Drain and mash with butter until smooth and creamy.
4. Plate the mashed plantains, top with the bistec encebollado, and garnish with sliced avocado.