Description
This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.
Ingredients
- 1 tablespoon vegetable oil
- 2 pounds beef flank steak
- 1 cup beef broth
- 1 (8 ounce) can tomato sauce
- 1 small onion, sliced
- 1 green bell pepper, seeded and sliced into strips
- 2 cloves garlic, chopped
- 1 (6 ounce) can tomato paste
- 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 on Low for up to 10 hours
- or on High for 4 hours.
- Shred steak in the slow cooker with two forks.
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Servings: 6