Vaca frita is a Cuban favorite—tender, shredded beef that’s pan-fried until golden and crispy. It’s packed with flavor and easy to make with just a few simple ingredients. Serve it with white rice and your favorite side, like sweet plantains, or a fresh green salad, for a delicious meal.
This recipe was originally published on March 22, 2019, and we've made some great updates! We've refreshed the pictures, numbered the instructions for easier following, added a substitutions and variations section to offer more options, and included a recipe tips and notes section to set you up for success. Plus, we've added "jump to" links for simple navigation. We also retested the recipe and adjusted the cooking time in response to reader feedback to ensure the beef turns out perfectly tender. We hope these changes make this recipe even more enjoyable and easy to follow!
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What’s great about this recipe
- Simple ingredients, big flavor – Made with just a few pantry staples, this dish transforms flank steak, broth, spices, and lime into a meal packed with deep, satisfying flavor.
- Versatile & easy to pair – Serve it traditionally with white rice, black beans, and plantains, or switch it up with mashed potatoes, French fries, or a simple green salad—this dish pairs well with almost anything!
- Tropical flavor – This classic Cuban dish delivers bold, savory flavor with crispy, caramelized beef, fresh lime juice, and sautéed onions.
- Deliciously different – A great way to switch up your usual steak routine, this dish takes beef from tender and juicy to crispy and golden, all while keeping it packed with flavor.
Ingredients
- Meat – Flank steak works best for this recipe because it’s flavorful, holds its structure well after simmering, and shreds easily.
- Broth – Beef broth is used to simmer the steak until tender while infusing it with a rich, beefy flavor. This adds more depth than water alone. Use low-sodium broth if you're sensitive to salt.
- Seasoning – A simple blend of salt, garlic powder, and black pepper enhances the natural flavors of the beef. Since the steak simmers in broth, we go easy on the salt.
- Citrus – Lime juice adds brightness and tang, balancing the richness of the beef. Freshly squeezed lime juice is best for the boldest flavor.
- Oil or fat – Used to fry the shredded beef to create a crispy, caramelized exterior. Choose an oil with a high smoke point, like avocado or canola oil, or use beef tallow for extra depth and traditional flavor.
- Produce – Lightly sautéed onions are traditionally served with this dish. White or yellow onions work well in this recipe.
- Optional garnish – Serve with lime wedges on the side and a sprinkle of fresh parsley for a pop of color and freshness.
- See the recipe card for quantities and preparation.
Easy prep tips
- The prep for this recipe is quick and easy:
- Cut the beef into pieces if needed so it fits in the pot without overlapping.
- Don’t slice the onion too thin so it holds up during cooking and doesn’t caramelize too quickly.
- No need to rush—there’s plenty of time to measure ingredients and prep the onion while the steak is cooking, making this recipe stress-free.
How to make vaca frita
If starting with a large piece of meat, cut it in half, thirds, or quarters so it fits in the pot without folding or overlapping.
- Arrange the meat in a pot in a single layer.
- Add enough beef broth to cover the steaks completely.
- Bring to a boil over high heat. Reduce to medium to medium-low, cover, and simmer for 45 minutes. Flip the steak, then simmer another 45 minutes, keeping the broth at a gentle simmer. Adjust heat as needed.
- Remove the pot from heat and transfer the steak to a cutting board or pan. Save the broth.
- Shred the beef into thin strands using two forks once cool enough to handle.
- Return the shredded beef to the pot with the reserved broth. Season with salt, garlic powder, black pepper, and lime juice. Stir to combine and let sit for 15 minutes.
- Heat oil in a large skillet over medium-high heat. Using tongs, transfer the beef (without excess liquid) into the skillet arrange in an even layer. Cook for 3–5 minutes without stirring to develop a light brown crust that is crispy in spots.
- Flip sections of the beef with a spatula (don’t stir). Cook 1–2 more minutes, checking after 1 minute to prevent burning. Flip any sections that need more browning.
- Transfer the beef to a plate. Sauté the onions in the skillet over medium-low heat with 2–3 tablespoons of reserved broth, cook until the onions reach the desired doneness. Stir frequently.
- Serve the beef with sautéed onions. Garnish with fresh parsley and enjoy with white rice, fried sweet plantains, or your favorite sides.
Substitutions and variations
- Meat alternatives: Skirt steak, chuck roast (tender and flavorful), brisket (slow-cooked for tenderness), sirloin flap (great texture and flavor).
- Seasoning options: Add a touch of cumin and oregano for extra depth, or try Adobo seasoning or Sazón Goya for bold, vibrant flavor.
- Oil or fat options: High smoke-point options include avocado oil (neutral flavor), beef tallow (rich flavor and crispiness), and canola oil (practical and neutral). Extra-virgin olive oil adds a fruity note but has a lower smoke point, requiring a lower cooking temperature.
- Aromatics: Add bay leaves during simmering for a subtle, aromatic boost.
Storing and reheating instructions
- Refrigerator: Allow the food to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for 3–4 days.
- Freezer: To freeze, cool the beef completely and transfer it to airtight, freezer-safe containers. Leave about an inch of space to allow for expansion. Label with the contents and date, then freeze for 3–4 months.
- Reheating:
- Stovetop: Place the beef in a nonstick skillet over medium heat. Heat until warmed through (at least 165°F), flipping occasionally for even heating.
- Microwave: Transfer the portion to a microwave-safe dish and cover loosely with a clean paper towel. Heat on medium power in 1-minute intervals, stirring or flipping between intervals, until hot throughout (at least 165°F).
- Reheating tip: To retain or restore the dish's signature crispiness, reheat on the stovetop. Avoid overcrowding the pan to prevent steaming.
- Food safety: Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.
Recipe tips and notes
- Not a lot of salt is used in the marinade because the meat is simmered in broth, which infuses the flank steak with a salty, beefy flavor.
- Flank steak in Spanish is called "falda real", which may be helpful if you're shopping at a Latin market.
- If the broth boils too vigorously, too much liquid will cook away. Some broth should be retained to flavor the shredded beef and cook the onions.
- Using two forks works well, but for even finer strands, try pulling the beef apart with your hands once it has cooled slightly.
- If using a smaller skillet, fry the shredded beef in small batches to ensure it gets crispy rather than steaming in its own moisture. I used a 12-inch sauté pan, which is fairly large.
- If you like extra crispy beef, after the first flip, let it sit an additional minute or two without stirring to allow more browning. Just make sure to check it often to ensure it doesn't burn.
Frequently asked questions
Traditional Cuban sides pair beautifully with Vaca Frita. Some great options include: White rice, Cuban-style black beans, tostones (crispy fried green plantains), fried sweet plantains (maduros), yuca frita (fried cassava), mashed potatoes.
Vaca Frita is a popular Cuban dish typically made with flank steak that is simmered until tender, then shredded and pan-fried until crispy. The beef is seasoned simply with garlic, lime juice, and onions, giving it a bold, savory flavor with a touch of citrus. It’s known for its crispy, caramelized exterior.
Yes! Vaca Frita reheats well, making it perfect for lunch or meal prep.
If you love this recipe, you might enjoy its chicken counterpart—vaca frita de pollo. For more Cuban-style beef recipes, try a comforting bowl of Cuban-style beef soup (sopa de res), packed with rich broth and tender meat. Looking for another classic? Ropa vieja is a must-try, featuring shredded beef simmered in a savory tomato-based sauce. For an easy, budget-friendly meal, Cuban picadillo is a delicious dish made with ground beef, olives, and fried potatoes. And for a quick skillet-fried option, bistec de palomilla delivers thin, marinated steak seared to perfection.
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📖 Recipe
Vaca Frita
Ingredients
- 1½ pounds Flank Steak
- 3 cups Beef Broth
- ½ teaspoon Salt
- ½ teaspoon Garlic Powder
- ¼ teaspoon Black Pepper
- 2 tablespoons Lime Juice about 1 lime
- 2 tablespoons Oil use an oil with a high smoke point like avocado or canola oil, or fat such as beef tallow
- 1 Large Onion thinly sliced (white or yellow onions work well)
- Lime Wedges for serving optional
- Fresh Chopped Parsley for garnish optional
Instructions
- If using a large piece of meat, cut it into halves, thirds, or quarters so it fits in the pot without folding or overlapping.
- Arrange the meat in the pot.
- Add enough beef broth to cover the steaks completely.
- Set the pot over high heat. Once the broth comes to a boil, lower the heat to medium to medium-low, cover, and simmer for 45 minutes.
- Turn the steak and cook for another 45 minutes, keeping the broth at a gentle simmer. Adjust the heat as needed to prevent it from boiling too vigorously.
- Remove the pot from the heat and transfer the flank steak to a cutting board or pan. Save the broth.
- Once cool enough to handle, shred the steak into thin strands using two forks.
- Return the shredded steak to the pot with the reserved broth. Sprinkle with salt, garlic powder, black pepper, and lime juice. Stir well to combine and let sit for 15 minutes.
- Heat the oil in a large skillet or sauté pan over medium-high heat.
- When the oil is hot, use tongs to transfer the shredded beef from the pot to the skillet, avoiding excess liquid. Arrange it in an even layer.
- Cook for 3–5 minutes without stirring to allow the liquid to cook off and the bottom to develop a crispy, golden-brown crust.
- Using a large spatula, flip sections of the beef (do not stir). Repeat until all of the shredded beef is browned side up.
- Cook for another 1–2 minutes, keeping an eye on it, as this side will brown more quickly. Check after 1 minute to ensure it’s not burning. Flip over any sections that need more browning.
- Remove the skillet from the heat and transfer the beef to a plate or pan.
- Add the sliced onions to the skillet and return it to medium-low heat. Add 2–3 tablespoons of the reserved broth and cook, stirring frequently, until the onions reach your desired tenderness.
- Serve the vaca frita with the sautéed onions. Garnish with fresh chopped parsley and enjoy with white rice, fried sweet plantains, or your favorite sides.
Notes
- Go easy on salt – The broth infuses the beef with a salty, rich flavor, so minimal salt is needed.
- Flank steak in Spanish – Known as "falda real," which may be helpful when shopping at a Latin market.
- Keep the broth at a simmer – If it boils too vigorously, too much liquid will evaporate. Retain some broth to flavor the beef and cook the onions.
- Shredding tip – Use two forks, or for finer strands, pull the beef apart with your hands once cooled.
- Frying in batches – If using a smaller skillet, fry in batches to ensure crispiness and prevent steaming. A 12-inch sauté pan works well.
- For extra crispiness – After the first flip, let the beef sit for an extra minute or two before flipping again. Check often to prevent burning.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Hertha Dubarrie
Esa , si es la verdadera vaca frita , jamas en cuba se cocino con aceite de oliva , se cocinaba con manteca pura de puerco , o aceite cualquiera , menos oliva
Ari
Asi mismo es . Porque ni aceite
Wahida Obaidi
This is absolutely delicious! Cooking time was much longer than what is stated in the recipe.