Carne Frita
Crispy fried beef strips paired with tostones and aguacate.
By: Franchesca Livraghi | @breakthrukitchen
Carne frita is an easy go-to appetizer that always hits, especially during the summer. If you’ve ever gone to a Dominican chimi truck late at night, you know the vibe.
Fresh, crispy beef strips straight out the fryer, full of flavor and served with tostones, lime, and maybe some avocado on the side. It’s simple, flavorful, and the kind of thing you crave after a long day or a night out.
Now you can bring that same flavor home with just a few simple ingredients!
What kind of meat to use
You can use any thin-sliced beef for this recipe. Bottom round, flank, sandwich steak, and sirloin all work great because they cook quickly and soak up flavor really well. You could even grab strip steak that’s already sliced into pieces to make it easier.
Pork is also a solid choice, especially if it’s cut thin and boneless like pork shoulder, pork loin, or even pork chops. And if you prefer chicken, sliced chicken breast or thighs works too. Just try to keep the pieces similar in size so they cook evenly and get that perfect golden brown finish.
Marinate with Loisa Sofrito Rojo and Sazón
These two ingredients pack so much flavor with barely any effort. Loisa’s Sofrito Rojo is loaded with all the classic Latin sabor like tomatoes, bell peppers, capers, and olives. With a spoonful of Sofrito Rojo, this carne frita gets that rich, savory base without needing a ton of chopping or prep work. I like to pair it with Loisa’s Organic Sazón, fresh lime juice, and garlic cloves mashed in my pilón and that’s a super quick but seriously flavorful marinade that brings everything together.
Fry until browned
After marinating, the beef just needs a quick fry. Heat a bit of oil in your pan over medium heat and cook the beef in batches so it browns nicely, but don’t overcrowd the pan. Give each piece space so they crisp up properly. And be careful to not overcook it. Since the pieces are thin they will cook fast and frying for too long can make them tough.
What to serve it with
This carne frita goes with just about everything. I like serving it as an appetizer so I plate it up with tostones, sliced avocado, and a little lime on the side to keep things fresh. It’s also perfect as a dinner or lunch meal with Loisa’s Yellow Rice, Rice and Black Beans, or Rice and Red Beans.
Carne Frita
4
10 minutes
10 minutes
Ingredients
1 lb beef bottom round steak
4 garlic cloves, mashed
1 lime
1 tbsp Loisa Sofrito Rojo
1 tsp Loisa Organic Sazón
½ tsp Loisa Organic Oregano
Frying Oil
Lime wedges, for serving
Avocado slices, for serving
Tostones, for serving
Directions
Slice the beef into thin strips, about 1 to 1½ inches wide. Try to keep them the same size so they cook evenly.
Add the beef to a bowl along with the mashed garlic, freshly squeezed lime juice, Loisa Sofrito Rojo, Loisa Organic Sazón, and Loisa Organic Oregano.
Mix everything well until the beef is fully coated in the marinade. Let it sit for at least 15 to 20 minutes while you get everything else ready.
Heat a pan over medium heat and add just enough frying oil to lightly coat the bottom of the pan.
Once the oil is hot, add the beef in a single layer. Don’t overcrowd the pan — cook in batches if needed so the beef fries and browns properly.
Fry until browned on all sides, flipping as needed. The beef should be golden on the outside and still juicy inside. Avoid overcooking so it doesn’t get tough. Transfer to a paper towel-lined plate to drain any excess oil.
Serve hot with lime wedges, tostones, and avocado on the side.
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Carne Frita
4
10 minutes
10 minutes
Ingredients
1 lb beef bottom round steak
4 garlic cloves, mashed
1 lime
1 tbsp Loisa Sofrito Rojo
1 tsp Loisa Organic Sazón
½ tsp Loisa Organic Oregano
Frying Oil
Lime wedges, for serving
Avocado slices, for serving
Tostones, for serving
Directions
Slice the beef into thin strips, about 1 to 1½ inches wide. Try to keep them the same size so they cook evenly.
Add the beef to a bowl along with the mashed garlic, freshly squeezed lime juice, Loisa Sofrito Rojo, Loisa Organic Sazón, and Loisa Organic Oregano.
Mix everything well until the beef is fully coated in the marinade. Let it sit for at least 15 to 20 minutes while you get everything else ready.
Heat a pan over medium heat and add just enough frying oil to lightly coat the bottom of the pan.
Once the oil is hot, add the beef in a single layer. Don’t overcrowd the pan — cook in batches if needed so the beef fries and browns properly.
Fry until browned on all sides, flipping as needed. The beef should be golden on the outside and still juicy inside. Avoid overcooking so it doesn’t get tough. Transfer to a paper towel-lined plate to drain any excess oil.
Serve hot with lime wedges, tostones, and avocado on the side.