Ingredients

• 1 tablespoon vegetable oil
• 2 pounds beef flank steak
• 1 cup beef broth
• 1 , 8 ounce
• 1 , 6 ounce
• 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

1. 1 Heat vegetable oil in a large skillet over medium-high heat. Add flank steak and cook until browned, about 4 minutes per side.
2. 2 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.
3. 3 Cover and cook on Low for up to 10 hours, or on High for 4 hours.
4. 4 Shred steak in the slow cooker with two forks.

Nutrition per serving