1 lb. top sirloin steak, about ¾ inch thick
1 Tablespoon olive oil
¼ teaspoon salt
¾ cup prepared picante sauce
2 medium zucchini, cut lengthwise in half, then sliced ¾ inch thick
1 large red bell pepper, cut into 1 inch pieces
1 ½ teaspoon ground cumin
2 Tablespoons cornstarch dissolved in ¼ cup water
Trim fat from steak. Cut steak in half lengthwise, and then crosswise into ½ inch thick strips.
In Dutch oven, heat oil over medium high heat until hot. Add beef, ½ at a time and stir-fry 2 minutes or until outside surface is no longer pink. Do not overcook.
Remove steak from pan, set aside.
In same pan, add broth, picante sauce, zucchini, bell pepper and cumin. Bring to a boil. Reduce heat and simmer 10 minutes, or until vegetables are crisp tender.
Add cornstarch mixture. Cook, stirring, 1 – 2 minutes or until sauce is thickened and bubbly.
Return steak to pan, heat through, 1 minute.
Serves 4.
