Ingredients
6
6 servings
- •1 tablespoon vegetable oil
- •2 pounds beef flank steak
- •1 cup beef broth
- •1 (8 ounce) can tomato sauce
- •1 (6 ounce) can tomato paste
- •1 green bell pepper, seeded and sliced into strips
- •1 small onion, sliced
- •2 cloves garlic, chopped
- •1 teaspoon ground cumin
- •1 teaspoon chopped fresh cilantro
- •1 tablespoon olive oil
- •1 tablespoon white vinegar
Instructions
- Heat vegetable oil in a large skillet over medium-high heat. Add flank steak and cook until browned, about 4 minutes per side.
- Transfer steak to a slow cooker; pour in beef broth and tomato sauce. Add tomato paste, bell pepper, onion, garlic, cumin, cilantro, olive oil, and vinegar; stir until well blended.
- Cover and cook on Low for up to 10 hours, or on High for 4 hours.
- Shred steak in the slow cooker with two forks.
Nutritional Facts
Per 6 servings
- Calories: 261
- Carbohydrate: 10g
- Fat: 16g
- Fiber: 2g
- Protein: 21g
- Sugar: 6g
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