Recipe from Family Circle
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 salt
1/2 teaspoon pepper
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)
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.
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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