2 lbs beef flank steak or skirt steak
1 Tbsp cooking oil
1 can (14 oz) beef broth
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1 Tbsp red wine vinegar
1 small onion, cut into thin strips
1 green bell pepper, cut into thin strips
2 garlic cloves, minced
1 tsp cumin
1 tsp red pepper flakes
Put cooking oil in large heavy skillet over medium-high heat; when oil is hot, add beef and quickly brown on both sides; turn heat off, remove meat from skillet, and set aside.
Add all ingredients to skillet, stirring to combine and get browned bits off bottom of skillet.
Pour mixture into your slow cooker, then set browned beef on top, spooning the mixture over the top of the beef to coat well.
Turn the slow cooker on LOW, cover, and cook for 8 to 9 hours or until beef is tender.
You can shred the beef and serve mixture rolled in low-carb tortillas, or spooned over greens such as shredded lettuce or shredded cabbage for a low carb dinner. Or serve over rice or quinoa if your diet permits.
Will serve 4 to 8 depending on how you serve it.
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