Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Beef top sirloin steak
-(boneless), cut 3/4" thick
-- (approx. 1 pound)
1 tb Vegetable oil
1/4 ts Salt
1 cn Ready-to-serve beef broth
- (13 3/4 to 14 1/2 oz can)
3/4 c Picante sauce
2 md Zucchini; halved lengthwise
- and sliced crosswise
- 3/4" thick
1 lg Red bell pepper
- cut into 1" pieces
1 1/2 ts Ground cumin
2 tb Cornstarch; dissolved in...
1/4 c Water

---------------------TOPPINGS (OPTIONAL--------------------------
Dairy sour cream
Chopped fresh cilantro

Cooking preparation time: 30 min

1. Trim fat from beef steak. Cut steak lengthwise in half and then
crosswise into 1/2" thick strips. In Dutch oven, heat oil over
medium-high heat until hot. Add beef (1/2 at a time) and stir_fry 2
minutes or until outside surface is no longer pink. (Do not
overcook.) Remove from pan; season with salt. Set aside.

2. In same pan, combine broth, picante sauce, zucchini, bell pepper
and cumin. Bring to a boil; reduce heat to medium_low. Simmer 10
minutes or until vegetables are crisp-tender.

3. Add cornstarch mixture to stew; cook and stir 1 to 2 minutes or
until sauce is thickened and bubbly. Return beef to pan. Serve with
sour cream and cilantro, if desired. (serving size 1 1/3 cups)

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