Vaca Frita (Pan-Fried Beef)
A flavorful beef mixture is cooked and then pan-fried to crispy, sizzling perfection in this Cuban vaca frita dish.

Slice a second onion thinly after cutting the first one in half.

Place aside.

In a large saucepan, combine the flank steak with the onion halves, bell pepper, and bay leaf.

Over high heat, cover with water and bring to a boil.

Simmer for about 20 minutes, or until the meat shreds easily with two forks, on medium heat.

Flop the flank steak onto a work surface and give it a few minutes to cool.

Using two forks, shred the cooled meat, then add it to a bowl.

Cooking liquid should be discarded or strained to save broth for later use.