Categories: Beef, Soups/stews, Italian 
      Yield: 4 servings 
  
-----------------------------BARB DAY - GWHP32A----------------------------- 
      1 lb Sirloin steak; cut 1" thick,      1/8 ts Red pepper; ground 
           - boneless                     14 1/2 oz Tomatoes; canned, with juice 
      1 lg Garlic clove; crushed               1 c  Beef broth 
      2 tb Olive oil; divided                  2 md Zucchini; cut in 1/4" slices 
      2 md Onions; cut in 1/4" slices               Parmesean cheese; grated 
      1 ts Basil; dried                             - optional 
  
    Preparation time:  30 minutes Cut steak into 1/4" thick strips; cut each 
  strip into 1" pieces. Combine garlic with 1 tb. oil; sdtir into beef and 
  reserve. 
    Saute onion in remaining oil in a large saucepan for 3 minutes. Sprinkle 
  with basil and pepper; cook and stir 1 minute. Add tomatoes, beef broth and 
  zucchini. Bring to a boil; cover reduce heat and simmer 15 minutes. 
    Meanwhile heat large nonstick skillet over medium high heat. Cook and 
  stir the beef 1 to 2 minutes; add to sauce. Stir 2 ts. cornstarch dissolved 
  in 2 tb. water into stew and cook until slightly thickened, about 2 
  minutes.  Sprinkle with grated cheese, if desired. 
    Serving suggestion: Toasted garlic bread 
   
    Source: Beef Industry Council