Vaca Frita

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.

Course Main Course

Cuisine Cuban

Keyword beef, crispy shredded beef, shredded beef

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 326kcal

Author Elizabeth Rodriguez

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