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Vaca Frita Beef
10 min prep time
1 hr, 30 min cook time
4servings
Recipe by
Ingrid Hoffmann
Source
Latin Comfort Foods Made Healthy
Photo by
Mittera
How to Make Vaca Frita Beef
Vaca Frita, or "fried beef", is a decadent Cuban dish of tender, crispy pan-fried beef. This healthier version features leans flank steak simmered for over an hour. Then the beef is shredded and pan-fried with just a little bit of cooking oil spray. Save the broth from the simmered beef for future cooking, like for a soup base or for cooking rice.
Receta en Español aqui
Receta en Español aqui
10 min prep time
1 hr, 30 min cook time
4servings
1/2 cup
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Step-By-Step Instructions:
- In a large saucepan, combine the beef, quartered onion, bay leaf, and water. Bring to a simmer. Reduce the heat to medium low. Cover and simmer until the beef is tender, about 1 hour 10 minutes. Transfer the beef to a cutting board and let cool. To save the broth for another use, skim any fat and strain the broth, discarding the bay leaf. Refrigerate for up to 1 week or freeze for up to 1 month.
- Heat 1 Tbsp oil in a large skillet over medium heat Add the sliced onion and cook, over medium heat, stirring occasionally, until the onion is very tender and begins to caramelize, about 10 minutes.
- Meanwhile, with two forks, shred the beef and transfer to a large bowl. Add the lime juice, garlic, remaining 1 tsp oil, salt, and pepper. Let stand 20 minutes.
- Spray a griddle or nonstick skillet with nonstick spray and heat over mediumhigh heat. Add the beef and caramelized onion and cook, turning occasionally, until the beef and onions are browned, about 8 minutes. Serve garnished with lime wedges and cilantro.
Nutrition facts
4 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 220
-
Total Fat
11g
- Saturated Fat 3.1g
- Trans Fats 0g
- Cholesterol 60mg
- Sodium 200mg
-
Total Carbohydrate
6g
- Dietary Fiber 1g
- Total Sugars 2g
- Added Sugars 0g
- Protein 23g
- Potassium 380mg
- Phosphorous 195mg
Ingredients
flank steak (cut into 4 equal pieces)
1 lbs
medium onion (cut into quarters)
1
bay leaf
1
water
4 cup
olive oil (divided use)
1 tbsp plus 1 tsp
large onion (thinly sliced)
1
lime juice
1/4 cup
garlic (minced)
2 clove
salt
1/4 tsp
black pepper
1/4 tsp
nonstick cooking spray
1
lime wedges
for garnish
chopped fresh cilantro
for garnish
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