Pabellón Criollo-Inspired Shredded Beef with Black Beans and Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A classic Venezuelan combination of slow-cooked shredded beef served over white rice with stewed black beans and fried plantains. This latin american-inspired beef ready in about 140 minutes pairs flank steak, large onion, sliced, medium red bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs flank steak
• 1 large onion, sliced
• 1 medium red bell pepper, sliced
• 4 cloves garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 3 tbsp vegetable oil
• 1 1/2 cups cooked black beans
• 3 cups white rice, cooked
• 2 large ripe plantains
• 1 cup vegetable oil for frying

Instructions

1. Step 1: Slice 2 lbs flank steak into large chunks. Heat 3 tbsp vegetable oil in a large heavy pot over medium-high heat. Brown the beef pieces on all sides for 5-7 minutes, then remove and set aside.
2. Step 2: In the same pot, add 1 large sliced onion, 1 medium sliced red bell pepper, and 4 minced garlic cloves. Sauté for 4-5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp ground cumin, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes, then return the beef to the pot. Add 1 cup water, cover, and simmer on low for 1 1/2 to 2 hours until the beef is tender enough to shred.
4. Step 4: While the beef cooks, peel 2 large ripe plantains and slice into 1/2-inch pieces. Heat 1 cup vegetable oil in a skillet over medium heat. Fry plantain slices for 2-3 minutes per side until golden and caramelized, then drain on paper towels.
5. Step 5: Heat 1 1/2 cups cooked black beans in a small saucepan over medium heat until warmed through.
6. Step 6: To serve, shred the cooked beef with two forks. Plate 1/2 cup cooked white rice, top with 1/3 cup black beans, 1/2 cup shredded beef, and a few fried plantain slices on the side.