Vaca Frita Crispy Shredded Beef (Printable Version)
# What You'll Need:
→ Beef
01 -
900 g flank steak, trimmed
→ Simmering Broth
02 -
1 litre beef broth
03 -
1 bay leaf
→ Marinade and Frying
04 -
5 cloves garlic, finely minced
05 -
3 tablespoons freshly squeezed lime juice
06 -
1 teaspoon sea salt, or to taste
07 -
0.5 teaspoon freshly ground black pepper
08 -
3 tablespoons vegetable oil, for frying
→ Onion
09 -
1 large onion, thinly sliced
→ Serving
10 -
Lime wedges
# Step-by-Step Directions:
01 -
Place flank steak, beef broth, and bay leaf in a large pot or Dutch oven. Bring to a boil, then reduce to a gentle simmer. Cook covered for 45 minutes, turning the steak halfway, until steak is fork-tender.
02 -
Remove the steak from the pot and reserve the broth. Shred the beef with two forks into fine, stringy pieces.
03 -
In a large bowl, combine the reserved beef broth with minced garlic, lime juice, sea salt, and black pepper. Add the shredded beef and toss thoroughly. Marinate for at least 20 minutes.
04 -
Heat 2 tablespoons vegetable oil in a large frying pan over medium-high heat. Using tongs, lift the marinated beef from the marinade, allowing excess liquid to drip off, and spread in an even layer in the hot pan. Fry without stirring for about 5 minutes to develop a crispy crust, then turn and crisp the other side for another 4–5 minutes.
05 -
Transfer beef to a serving dish. In the same pan, add the remaining 1 tablespoon oil and sliced onion. Sauté over medium heat for 4 minutes until translucent and lightly caramelized.
06 -
Arrange crispy beef and sautéed onions on a serving platter. Garnish with lime wedges and serve immediately, accompanied by your choice of rice, beans, or plantains.
# Helpful Notes:
01 -
Flank steak can be substituted with skirt steak or brisket for varied texture and flavor.
02 -
For optimal crispiness, avoid overcrowding the frying pan; fry beef in batches if necessary.
03 -
Leftover vaca frita keeps refrigerated up to 3 days or frozen up to 3 months in an airtight container.