• 2   tablespoons 
    canola oil
  • 1   
    flank steak (about 1 1/2 pounds)
  • 1   
    medium onion, chopped
  • 1   
    green bell pepper, seeded and chopped
  • 1   
    sweet red pepper, seeded and chopped
  • 2   teaspoons 
    chili powder
  • 1/2  teaspoon 
    ground cumin
  • 1/2  teaspoon 
  • 1/2  teaspoon 
  • 3   
    cloves garlic, chopped
  • 1/2  teaspoon 
    dried oregano
  • 1  14 1/2 ounce can 
    fire-roasted diced tomatoes
  • 1/2  cup 
    reduced-sodium 99% fat-free beef broth
  • 1  7 1/2 ounce package 
    soft corn tortillas
    Lettuce, diced red onion, shredded cheese (optional)
Heat 1 tablespoon of oil over medium-high heat in pot of a pressure cooker (To buy a Fagor 6-quart pressure cooker, $125.95, visit or call 800-678-5752). Brown steak 5 to 6 minutes, turning once. Remove to a plate.
Reduce heat to medium and add remaining tablespoon oil to pot. Stir in onion, peppers, chili powder, cumin, salt and pepper. Cook 3 minutes, stirring occasionally. Stir in garlic and oregano; cook 2 minutes more.
Return steak to pot with any drippings, and top with tomatoes and beef broth. Lock lid in place. Over high heat, bring up to pressure, about 7 minutes. Lower heat to maintain pressure; cook 35 minutes.
Quick-release pressure by setting under cool running water. Open lid away from you, letting any excess steam escape.
Remove steak to a cutting board and cut across grain into 2-inch strips. Return sauce in cooker to medium heat and simmer, uncovered, 15 minutes. Meanwhile, shred meat with 2 forks and return to pot. Serve shredded beef and sauce on corn tortillas. Top with lettuce, diced red onion and cheese, if desired.
Nutrition information
Per Serving: cal. (kcal) 122, Fat, total (g) 6, chol. (mg) 24, sat. fat (g) 2, carb. (g) 4, fiber (g) 1, pro. (g) 13, sodium (mg) 230, Percent Daily Values are based on a 2,000 calorie diet
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