Venezuelan Pabellón Criollo with Shredded Beef and Fried Plantains

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

Traditional Venezuelan dish featuring tender shredded beef stewed in tomatoes alongside black beans, white rice, and sweet fried plantains. This latin american-inspired beef ready in about 95 minutes pairs flank steak, olive oil, medium (150g) onion, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, 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

• 1 lb flank steak
• 2 tbsp olive oil
• 1 medium (150g) onion, thinly sliced
• 1 medium red bell pepper, diced
• 3 garlic cloves, minced
• 1 cup canned diced tomatoes
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups black beans, cooked
• 1 cup long grain white rice
• 2 cups water
• 2 medium plantains, ripe but firm
• 1 cup vegetable oil for frying
• 2 tbsp fresh cilantro for garnish

Instructions

1. Step 1: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 medium sliced onion, 1 diced red bell pepper, and 3 minced garlic cloves; sauté for 5 minutes until softened and fragrant.
2. Step 2: Add 1 lb flank steak whole to the pot along with 1 cup canned diced tomatoes, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Cover and simmer on low heat for 1 hour, turning the meat occasionally until tender.
3. Step 3: Remove the flank steak and shred it finely using two forks, then return the shredded beef to the pot and stir to combine with the sauce.
4. Step 4: While beef cooks, rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, bring 2 cups water to a boil. Add rice, reduce heat to low, cover, and simmer for 18 minutes until water is absorbed and rice is fluffy.
5. Step 5: Peel 2 medium ripe but firm plantains and slice them diagonally into 1/2-inch thick pieces.
6. Step 6: Heat 1 cup vegetable oil in a skillet over medium-high heat. Fry plantain slices in batches for 2-3 minutes per side until golden brown and caramelized. Drain on paper towels.
7. Step 7: To serve, plate a scoop of white rice, a portion of stewed shredded beef, 1 1/2 cups black beans, and a handful of fried plantains. Garnish with 2 tbsp chopped fresh cilantro.