Cuban Crispy Shredded Beef - Beef - It's What's For Dinner

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1. Recipes
2. Cuban Crispy Shredded Beef

Cuban Crispy Shredded Beef

A few simple ingredients can take leftover pot roast to the next level. Traditionally known as Vaca Frita, sautéed beef with bell pepper, onion and lime juice, commonly served with rice and black beans.

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A few simple ingredients can take leftover pot roast to the next level. Traditionally known as Vaca Frita, sautéed beef with bell pepper, onion and lime juice, commonly served with rice and black beans.

• 30 min
• 4SERVINGS
• 260Cal
• 28 gProtein

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Ingredients & Cooking

Ingredients:

• 12 ounces shredded cooked (leftover) beef such as Chuck Pot Roast
• 1 cup sliced green bell pepper
• 1 cup sliced onion
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 2 teaspoons minced garlic
• 1/2 teaspoon salt, divided
• 1/4 teaspoon ground black pepper
• Hot cooked rice, black beans and lime wedges (optional)

Cooking:

1. Combine the beef Chuck Pot Roast, bell pepper, onion, lime juice, oil, garlic, 1/4 teaspoon salt and black pepper in large bowl. Marinate in refrigerator for 15 minutes or up to 1-1/2 hours.
2. Heat a large, nonstick skillet over medium-high heat until hot. Spread 1/3 of beef mixture in thin layer in skillet.  Cook until crispy in spots, turning several times, 2 to 3 minutes. Remove from skillet.  Repeat twice with remaining beef mixture.
3. Season beef with remaining 1/4 teaspoon of salt.Serve with rice, black beans and lime wedges as desired.

Alternative Cooking Method

1. Recipe can be made in a 8-quart Air Fryer. Heat Air Fryer to 375°F. Spread 1/3 of beef mixture in thin layer in basket. Cook until crispy in spots, turning several times, 6 to 8 minutes.  Remove from basket.  Repeat twice with remaining beef mixture. Season beef with remaining 1/4 teaspoon of salt.

Safe Handling Tips

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat.
• Separate raw meat from other foods.
• Wash all cutting boards, utensils, and dishes after touching raw meat.
• Do not reuse marinades used on raw foods.
• Wash all produce prior to use.
• Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
• Cook Ground Beef to 160°F as measured by a meat thermometer.
• Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

Nutrition Information

Nutrition:

256 CALORIES

0 % *

3g SAT FAT

0 % DV **

28g PROTEIN

0 % DV

3.4 mg IRON

0 % DV

8.2 mg ZINC

0 % DV

* Based on a 2,000 calorie diet ** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 256 Calories; 117 Calories from fat; 13g Total Fat (3 g Saturated Fat; 8 g Monounsaturated Fat;) 83 mg Cholesterol; 346 mg Sodium; 7 g Total Carbohydrate; 1.4 g Dietary Fiber; 28 g Protein; 3.4 mg Iron; 4.3 mg NE Niacin; 0.6 mg Vitamin B6; 2.9 mcg Vitamin B12; 8.2 mg Zinc; 32.8 mcg Selenium; 75.6 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

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