Ingredients
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1 tablespoon vegetable oil
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2 lbs beef flank steak
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1 cup beef broth
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1 (8 ounce) can tomato sauce
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1 small onion, sliced
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2 garlic cloves, chopped
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1 (6 ounce) can tomato paste
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1 teaspoon cumin
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1 tablespoon fresh cilantro, chopped
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1 tablespoon olive oil
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1 tablespoon white vinegar
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1 green bell pepper, seeded and sliced into stripes
Instructions
- Heat vegetable oil in a large skillet over medium-high heat.
- Brown the flank steak on each side, about 4 minutes per side.
- Transfer beef to slow cooker.
- Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar.
- Stir until well blendedl.
- Cover, and cook on High for 4 hours, or on Low for up to 10 hours.
- When ready to serve, shred meat, and serve with tortillas or rice.