Start to finish: 30 minutes
1 pound boneless beef top sirloin steak, cut 3/4" thick
1 tablespoon vegetable oil
1/4 teaspoon salt
1 can ready-to-serve beef broth
3/4 cup picante sauce
2 medium zucchini, cut lengthwise in half, sliced crosswise 3/4" thick
1 large red bell pepper, cut 1-inch pieces
1 1/2 teaspoons ground cumin
2 tablespoons cornstarch, dissolved in 1/4 cup water
TOPPINGS (OPTIONAL)
Dairy sour cream
Chopped fresh cilantro
Servings: 4
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.
Serving Size: 1 1/3 cups
Serving Ideas: Serve with sour cream and cilantro, if desired.
1 pound boneless beef top sirloin steak, cut 3/4" thick
1 tablespoon vegetable oil
1/4 teaspoon salt
1 can ready-to-serve beef broth
3/4 cup picante sauce
2 medium zucchini, cut lengthwise in half, sliced crosswise 3/4" thick
1 large red bell pepper, cut 1-inch pieces
1 1/2 teaspoons ground cumin
2 tablespoons cornstarch, dissolved in 1/4 cup water
TOPPINGS (OPTIONAL)
Dairy sour cream
Chopped fresh cilantro
Servings: 4
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.
Serving Size: 1 1/3 cups
Serving Ideas: Serve with sour cream and cilantro, if desired.
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