Preparation:
Preparation time: 30 minutes
1. Cut steak into 1/4" thick strips; cut each strip into 1" pieces.
2. Combine garlic with 1 tablespoons olive oil; stir into beef and reserve.
3. Saute onion in remaining olive oil in a large saucepan for 3 minutes.
4. 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.
5. Meanwhile heat large nonstick skillet over medium high heat. Cook and stir the beef 1 to 2 minutes; add to sauce.
6. Stir 2 teaspoons cornstarch dissolved in 2 tablespoons water into stew and cook until slightly thickened, about 2 minutes.
7. Sprinkle with grated cheese, if desired. Serving suggestion: Toasted garlic bread. |
