Vaca frita means "fried cow" in Spanish. It's Cuban shredded beef fried in a hot skillet and topped with sautéed onions. Our version starts with flank steak simmered in beef broth, then shredded and seasoned with lime juice and garlic powder before it goes in the pan.
Recipe at a glance
- Main ingredients: Flank steak, beef broth, lime juice, onion
- Time: 2 hours 10 minutes (10 minutes prep, 2 hours cook)
- Method: Stovetop (simmer, then pan-fry)
- Best for: Weekend dinners
- Servings: 4
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What's great about this recipe
- Tender inside, crispy outside - The long simmer makes the beef tender, and a few minutes in a hot skillet gives it browned, crunchy edges.
- Broth does the seasoning - Simmering in beef broth instead of water flavors the meat while it cooks, and a little of that broth softens the onion at the end.
- Mostly hands-off - Most of the time is the 90-minute simmer, so there's plenty of time to make your favorite Cuban sides while the steak cooks.
Budget check
- The full recipe is about $25 to $27
- Per serving (4 servings): about $6.25 to $6.75
Uses conventional ingredients. Based on recent U.S. averages. Actual prices will vary by store and region. Garnishes not included.
Ingredients
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- Flank steak: Flank steak holds together during the long simmer and shreds into long, thin strands.
- Beef broth: Regular store-bought beef broth seasons the steak as it simmers. A little of it also cooks the onion at the end.
- Seasonings: Salt, garlic powder, and black pepper.
- Lime juice: Freshly squeezed lime juice. One lime gives you about 2 tablespoons.
- Oil: An oil with a high smoke point, like avocado or canola oil.
- Onion: One large white or yellow onion.
- Optional garnish: Lime wedges and fresh parsley. (Not pictured.)
📖 See the recipe card for quantities and preparation.
How to make vaca frita
- Cut the steak into pieces if needed so it fits in the pot in a single layer without folding or overlapping.
- Add enough beef broth to cover the steak completely.
- Bring to a boil over high heat. Lower the heat to medium to medium-low, cover, and simmer for 45 minutes. Flip the steak and simmer another 45 minutes, keeping the broth at a gentle simmer.
- Move the steak to a cutting board. Save the broth.
- Once it's cool enough to handle, shred the steak into thin strands with two forks.
- Return the shredded beef to the pot with the reserved broth. Add the salt, garlic powder, black pepper, and lime juice. Stir and let it sit for 15 minutes.
- Heat the oil in a large skillet over medium-high heat. Use tongs to move the beef into the skillet, leaving the extra liquid behind, and spread it in an even layer. Cook for 3 to 5 minutes without stirring, until the bottom is golden brown and crispy in spots.
- Flip the beef in sections with a spatula (don't stir). Cook 1 to 2 minutes more, checking after 1 minute since this side browns faster. Move the beef to a plate.
- Add the sliced onion and 2 to 3 tablespoons of the reserved broth to the skillet. Cook over medium-low heat, stirring often, until the onion is as soft as you like.
- Top the beef with the onion. Garnish with parsley and lime wedges, if desired.
Recipe tips and notes
- Go easy on the salt. Store-bought beef broth is already salty, so the beef only needs a little salt after it's shredded.
- Don't slice the onion too thin. Slightly thicker slices hold up while they cook and don't brown too quickly.
- Keep it at a gentle simmer. If the broth boils too hard, too much of it cooks off. You need some left to season the beef and cook the onion.
- Don't crowd the pan. We use a 12-inch sauté pan. With a smaller skillet, fry the beef in batches so it gets crispy instead of steaming.
- For extra crispy beef, let it sit a minute or two longer after the first flip. Check often so it doesn't burn.
What to serve with vaca frita
We serve vaca frita with fluffy white rice and sweet fried plantains. For a traditional Cuban meal, add a side of these quick Cuban-style black beans. For rice and beans in one pot, try our easy moros, a shortcut version of the classic made with canned black beans.
Crispy tostones and yuca with garlic sauce are two more Cuban sides that go well with it.
Storing and reheating
Refrigerator: Store cooled leftovers in an airtight container for 3 to 4 days.
Freezer: Freeze in a freezer-safe container for 2 to 3 months. Thaw overnight in the refrigerator.
Reheating: Warm leftovers in a nonstick skillet over medium heat or in the microwave. The beef won't get quite as crispy as when it's first made.
Food safety: Refrigerate leftovers within 2 hours of cooking, or within 1 hour if it's above 90°F. Reheat leftovers to 165°F.
Frequently asked questions
Both are Cuban dishes made with shredded beef. Ropa vieja is simmered in a tomato-based sauce, while vaca frita is fried in a hot skillet until crispy and topped with onions.
We use flank steak, which Latin markets in Miami often label "falda real." We've also made vaca frita with brisket, usually labeled just "falda" there and cheaper, but flank steak has a better chew, shreds more easily, and doesn't dry out as much. Labels vary from store to store, so if you're not sure, ask the butcher for flank steak.
More Cuban recipes
If you enjoyed this vaca frita, try our vaca frita de pollo, the chicken version of this dish. For more shredded beef, ropa vieja is simmered in a savory tomato-based sauce. Cuban picadillo is a budget-friendly dinner made with ground beef, olives, and fried potatoes, and bistec de palomilla is a thin, marinated steak cooked in a skillet. You'll find even more ideas in our collection of Cuban beef recipes.
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📖 Recipe
Vaca Frita
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
- 1 Large White or Yellow Onion sliced, not too thin
- 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 steak 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 onion to the skillet and return it to medium-low heat. Add 2-3 tablespoons of the reserved broth and cook, stirring frequently, until the onion reach your desired tenderness.
- Serve the vaca frita with the sautéed onions. Garnish with fresh chopped parsley and lime wedges, and enjoy with white rice, fried sweet plantains, or your favorite sides.
Notes
- Go easy on salt: Store-bought beef broth is already salty, so only a little salt is needed.
- Keep the broth at a simmer: If it boils too hard, too much liquid evaporates. Save some broth to flavor the beef and cook the onion.
- Shredding tip: Use two forks, or for finer strands, pull the beef apart with your hands once it's cool.
- Frying in batches: If using a smaller skillet, fry in batches so the beef gets crispy instead of 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.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Hertha Dubarrie
Esa , si es la verdadera vaca frita , jamas en cuba se cocino con aceite de oliva , se cocinaba con manteca pura de puerco , o aceite cualquiera , menos oliva
Ari
Asi mismo es . Porque ni aceite
Wahida Obaidi
This is absolutely delicious! Cooking time was much longer than what is stated in the recipe.