Yield: 4 Servings
|1||Beef top sirloin steak (boneless), cut 3/4" thick (approx. 1 pound)|
|1 tablespoon||Vegetable oil|
|1 can||Ready-to-serve beef broth (13 3/4 to 14 1/2 oz can)|
|¾ cup||Picante sauce|
|2 mediums||Zucchini; halved lengthwise and sliced crosswise 3/4" thick|
|1 large||Red bell pepper cut into 1" pieces|
|1½ teaspoon||Ground cumin|
|2 tablespoons||Cornstarch; dissolved in...|
|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 ½" 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 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 1⅓ cups) * COOKFDN brings you this recipe with permission from: * Texas Beef Council --