Step 1

Place the flank steak into a large pot and cover with water (use beef stock or bouillon for more flavor). Add the bay leaf and sprinkle in salt. Cover and simmer over low heat for 1 hour, or until the meat becomes very tender (shreddable). Remove from heat to cool. (Keep the broth for another use, or discard).

Step 2

Shred the beef in a large bowl. Add the lemon juice, lime juice, garlic, and salt and pepper to taste. Cover and refrigerate at least 1 hour. You can refrigerate overnight for more flavor development.

Step 3

When you're ready to fry the beef, drain the beef and squeeze out the marinade with your fingers.

Step 4

Heat the vegetable oil in a large pan to medium-high heat. Add the shredded beef and fry until the beef starts to crisp up, about 7-8 minutes. The beef often sticks to the bottom of the pan, which is normal.

Step 5

Add the onion and fry the slices for 5 minutes to soften, and until the beef becomes nice and crispy.

Step 6

Serve with fresh chopped parsley sprinkled over the top. Goes great with white rice.