Shredded Beef Tacos

(Courtesy of Family Circle)

Ingredients:
2 Tbsp. canola oil
1 flank steak (about 1 1/2 lbs.)
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 sweet red pepper, seeded and chopped
2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. pepper
3 cloves garlic, chopped
1/2 tsp. dried oregano
1 can (14 1/2 oz.) fire-roasted diced tomatoes
1/2 c. reduced-sodium 99% fat-free beef broth
1 pkg. (7 1/2 oz.) soft corn tortillas
Lettuce, diced red onion, shredded cheese (optional)

Directions:
Heat 1 Tbsp. oil over medium-high heat in the pot of a pressure cooker.  Brown steak 5-6 minutes, turning once.  Remove to a plate.

Reduce heat to medium and add remaining Tbsp. oil to pot.  Stir in onions, 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 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 onions and cheese, if desired.

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