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  • 1 large onion, cut into thin wedges
  • 2 pounds boneless beef sirloin steak
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 medium red or green sweet peppers, cut into thin bite-size strips
  • 1/4 cup beef broth
  • 8 7 - 8 inches whole wheat or plain flour tortillas
  • 1 cup shredded carrot
  • 1 cup shredded coarsely lettuce
  • Salsa, guacamole, and sour cream
Place onion in a 3 1/2- to 4-quart slow cooker. Trim fat from steak. Sprinkle one side of the steak with cumin, coriander, salt, and black pepper; rub in with your fingers. Cut steak across the grain into thin bite-size strips. Add beef strips to cooker. Top with sweet pepper. Pour broth over all.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
To serve, use a slotted spoon to spoon beef-vegetable mixture onto tortillas. Top each serving with carrot and lettuce. Fold tortillas over. Serve with salsa, guacamole, and sour cream.

nutrition information

Per Serving: cal. (kcal) 327, Fat, total (g) 10, chol. (mg) 70, sat. fat (g) 3, carb. (g) 22, fiber (g) 12, pro. (g) 33, sodium (mg) 642, Percent Daily Values are based on a 2,000 calorie diet
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