Vaca Frita Crispy Shredded Beef (Printer-Friendly)
Flank steak is simmered, marinated, then pan-fried with lime and onions for bold, crispy flavor.
# What You’ll Need to Cook:
→ Beef Preparation
01 -
900 g flank steak
02 -
750 ml beef broth
03 -
1 bay leaf
→ For Marinating and Seasoning
04 -
4 garlic cloves, minced
05 -
2 limes, juiced
06 -
1 tsp sea salt
07 -
0.5 tsp black pepper
→ Vegetables and Garnish
08 -
1 large onion, thinly sliced
09 -
2 tbsp vegetable oil, divided
10 -
Extra lime wedges, for serving
# Steps to Prepare:
01 -
Combine flank steak, beef broth, and bay leaf in a large pot. Bring to a boil, reduce to a gentle simmer, cover, and cook for 45 minutes, flipping the steak halfway through, until the beef is fork-tender.
02 -
Remove the cooked steak from the broth, reserving the cooking liquid. Using two forks, shred the meat into fine strips for optimal texture.
03 -
In a large bowl, mix reserved broth, minced garlic, lime juice, salt, and black pepper. Add shredded beef, tossing to coat. Let it marinate for 20 minutes to absorb flavors.
04 -
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. With tongs, transfer the marinated beef, letting excess liquid drip off, and spread in an even layer. Sear undisturbed for 5 minutes until crisp on one side; flip and crisp the other side.
05 -
Transfer beef to a serving platter. Add remaining tablespoon vegetable oil to the same pan and sauté sliced onions over medium heat for 4 minutes until softened and golden.
06 -
Arrange crispy beef and sautéed onions on a platter. Garnish with lime wedges and serve immediately.
# Extra Cooking Tips:
01 -
Flank steak may be substituted with skirt steak or brisket if preferred.
02 -
For advanced preparation, the beef can be cooked and shredded in advance, then fried just prior to serving.
03 -
Leftovers keep refrigerated in an airtight container for up to 3 days, or can be frozen for up to 3 months.