Name: Vaca Frita: Crispy Shredded Beef with Sautéed Onions Recipe
Prep time: 10 min
Cook time: 1 h 40 min
Total time: 1 h 50 min
Cuisine: Cuban
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 (avocado oil, canola oil, or beef tallow recommended); 1 Large Onion, thinly sliced (white or yellow); Lime Wedges (optional, for serving); Fresh Chopped Parsley (optional, for garnish)

Jump to Recipe· 4.3 from 86 reviews

If you’ve ever craved a dish packed with zesty flavors and irresistible textures, the Vaca Frita: Crispy Shredded Beef with Sautéed Onions Recipe is about to become your new favorite! This wonderfully simple yet deeply satisfying Cuban dish features tender, slow-cooked flank steak shredded into perfect strands and then crisped to golden perfection. The crown jewel is the sweet sautéed onions layered on top, lending a silky, caramelized contrast that sings alongside every bite. It’s comfort food elevated with a bright twist from lime juice, making it perfect for everything from casual dinners to festive gatherings.

Ingredients You’ll Need

The image shows two large bright red raw flank steaks with white marbled fat, placed flat on a piece of crinkled brown parchment paper inside a shiny metal tray on a white marbled surface. To the right, there is a clear glass measuring cup filled with dark brown beef broth. Below the meat and broth are several small clear glass bowls, each holding a different ingredient: thinly sliced white onions with a slightly glossy texture, pale yellow lime juice, light golden cooking oil, white salt crystals, coarse ground black pepper, and a small amount of light brown garlic powder. Each item is arranged neatly and spaced evenly on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Don’t let the straightforward list fool you. Each ingredient in this recipe plays a key role, whether it’s bringing depth, brightening the flavors, or adding that perfect texture. You’ll find these essentials easy to source, yet they combine to create a truly unforgettable meal.

1½ pounds Flank Steak: The star protein, lean and flavorful, ideal for shredding and crisping.
3 cups Beef Broth: Keeps the steak moist and infuses it with savory richness as it simmers.
½ teaspoon Salt: Just enough to enhance without overpowering the natural beef flavor.
½ teaspoon Garlic Powder: Adds a subtle, savory note without sharpness.
¼ teaspoon Black Pepper: A touch of heat that balances the dish perfectly.
2 tablespoons Lime Juice: Brightens and tenderizes, lifting the flavors with citrusy zing.
2 tablespoons Oil: Use an oil with a high smoke point like avocado or canola oil, or even beef tallow, for that perfect crispy finish.
1 Large Onion, thinly sliced: White or yellow onions work beautifully to add sweetness and texture.
Lime Wedges for serving (optional): For an extra burst of fresh citrus at the table.
Fresh Chopped Parsley for garnish (optional): Adds a pop of color and fresh herbal notes.

How to Make Vaca Frita: Crispy Shredded Beef with Sautéed Onions Recipe

Step 1: Simmer the Flank Steak

Start by cutting the flank steak into manageable pieces so it lays flat in your pot without folding—this ensures even cooking. Add the beef to the pot and pour in enough beef broth to completely cover the meat. Bring the liquid to a boil over high heat, then reduce to a gentle simmer. Cover and let the steak cook slowly for about 45 minutes, then flip it and cook for another 45 minutes. This slow simmer will make the meat fall-apart tender and soak up that rich broth flavor. It’s the foundation of the dish’s incredible depth.

Step 2: Shred and Season the Beef

Carefully remove the steak from the broth and let it cool enough to handle. Use two forks to shred the meat into thin strands—that’s the magic texture that gives Vaca Frita its characteristic appeal. Return the shredded beef to the pot with the reserved broth, then sprinkle in salt, garlic powder, black pepper, and lime juice. Stir everything to combine, and let it sit for 15 minutes so the flavors can meld beautifully.

Step 3: Crisp the Beef

Heat your chosen oil in a large skillet over medium-high heat until shimmering. Using tongs, transfer the shredded beef from the pot to the skillet, leaving as much liquid behind as possible. Spread the meat in an even layer and allow it to cook undisturbed for 3 to 5 minutes. This step is key to creating that gorgeous crispy, golden crust everyone loves. Flip sections carefully with a spatula and crisp the other side using the same method. For extra crunch, let the beef sit a minute longer before flipping again—just watch to avoid burning!

Step 4: Sauté the Onions

Remove the beef to a plate, then add your thinly sliced onions to the still-warm skillet. Pour in 2 to 3 tablespoons of the reserved broth to keep everything moist, and gently cook the onions over medium-low heat, stirring often. You want them tender and translucent with just a hint of caramelization—this balances perfectly with the crispy beef strands.

How to Serve Vaca Frita: Crispy Shredded Beef with Sautéed Onions Recipe

The image is a four-part collage showing shredded cooked meat in different containers. In the top left, a piece of brown cooked meat is on the left side of a black speckled cutting board, with shredded strands spread out on the right. In the top right, a white pot with light green handles holds the shredded meat laid flat across the bottom with some juices around it. The bottom two images show a large metal cooking pot on a stove. In the bottom left, the shredded meat fills the pot and steam rises. In the bottom right, the meat is browned and slightly crispy on top, covering the entire pot bottom. All pictures have a white marbled surface background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh chopped parsley scattered over the top not only adds a lovely burst of green but also gives an herbal brightness that cuts through the richness. And don’t forget the lime wedges! A quick squeeze of lime juice right before diving in intensifies the freshness and complements the beef beautifully.

Side Dishes

Vaca Frita pairs wonders with simple yet flavorful sides like fluffy white rice or sweet fried plantains, which add softness and sweetness next to the crispy beef. You can also consider black beans or a crisp garden salad for some color and contrast, turning your plate into a vibrant celebration of Cuban flavors.

Creative Ways to Present

For a fun twist, use the shredded beef as a filling for tacos or stuffed into warm tortillas with the sautéed onions. You could also serve it atop a bed of creamy mashed potatoes or inside a sandwich with fresh avocado and spicy mayo for a new take on an old classic. The possibilities are endless when you have such a versatile and delicious star like this.

Make Ahead and Storage

Storing Leftovers

Store any leftover Vaca Frita in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it sits, making your second helping just as delightful as the first. Keep the onions separate if you want to maintain their texture and reheat just before eating.

Freezing

If you want to keep this dish longer, the shredded beef freezes beautifully. Place it in a freezer-safe container or zip-top bag, removing as much air as possible. It can be frozen for up to 3 months. Remember to keep the sautéed onions aside or freeze separately since they reheat more gently when fresh.

Reheating

To bring your Vaca Frita back to life, reheat gently in a skillet over medium heat, adding a splash of broth or water to keep the beef moist. Stir occasionally to prevent burning, and add the onions last, warming them until soft but not mushy. This way, all those crispy, bright flavors return perfectly.

FAQs

What cut of beef is best for Vaca Frita?

Flank steak is the traditional and ideal cut for Vaca Frita because it’s lean yet tender once cooked and shredded. It crisps up beautifully without being too fatty, making it perfect for this recipe.

Can I use other cuts of meat?

Yes, skirt steak or brisket can work but may require adjustment in cooking time and may have a slightly different texture. Flank steak remains the top choice for authenticity and texture.

How do I get the beef extra crispy?

Make sure to cook the beef in batches if needed, avoiding overcrowding the pan, and let each side sit without stirring. Using a high-smoke-point oil and giving an extra minute or two before flipping again can make a big difference in achieving golden crispiness.

Is this recipe spicy?

This version isn’t spicy but focuses on savory and citrus flavors. You can add a pinch of cayenne or chopped fresh chili if you’d love a bit of heat to complement the dish.

Can I make Vaca Frita ahead of time?

Absolutely! The beef can be cooked and shredded a day ahead, then crisped right before serving. This makes it a convenient dish for entertaining or busy weeknights.

Final Thoughts

Once you try the Vaca Frita: Crispy Shredded Beef with Sautéed Onions Recipe, you might never want to go back to ordinary beef dishes. Its combination of tender, juicy beef and crispy, caramelized edges with sweet onions is pure magic on a plate. It’s informal yet elegant, simple yet full of flavor, a perfect introduction to Cuban cuisine or a cozy meal any night of the week. So gather your ingredients, invite some friends or family, and let this tasty dish bring some warmth and zest to your table!

Vaca Frita: Crispy Shredded Beef with Sautéed Onions Recipe

Ingredients You’ll Need