Italian Sirloin Stew

• 1 lb. boneless beef sirloin steak, cut 1-inch thick
• 1 large clove garlic, crushed
• 2 Tbsp. olive oil, divided
• 2 medium onions, cut into 1/4-inch slices
• 1 tsp. dried basil leaves
• 1/8 tsp. ground red pepper
• 1 can (14 oz.) tomatoes, undrained
• 1 c. ready to serve beef broth
• 2 medium zucchini, cut 1/4-inch slices
• grated Parmesan cheese

1. Cut beef steak into 1/4-inch strips.
2. Cut each strip into 1-inch pieces.
3. Combine garlic and 1 tablespoon oil.
4. Stir into beef and reserve.
5. Saute onion in remaining oil, in large saucepan. Cook 3 minutes.
6. Sprinkle with basil and pepper, cook and stir one minute.
7. Add tomatoes, beef broth and zucchini.
8. Bring to a boil, cover; reduce heat and simmer 15 minutes.
9. Meanwhile, heat large nonstick skillet over medium high heat.
10. Cook and stir beef 1 to 2 minutes.
11. Add to sauce.
12. Stir 2 teaspoons cornstarch dissolved in 2 tablespoons water into stew and cook until slightly thickened, about 2 minutes.
13. Serve with grated cheese.
14. Makes 4 servings.

boneless beef sirloin steak, clove garlic, olive oil, onions, basil, ground red pepper, tomatoes, ready, zucchini, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=479738 (may not work)