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Ingredients

• 1 tablespoon vegetable oil
• 2 pounds beef flank steak
• 1 cup beef broth
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 green bell pepper, seeded and sliced into strips
• 1 small onion, sliced
• 2 cloves garlic, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chopped fresh cilantro
• 1 tablespoon olive oil
• 1 tablespoon white vinegar