Mexican Steak Stir-Fry Dec 9, 2004 6:42:33 GMT -6 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by marlaoh on Dec 9, 2004 6:42:33 GMT -6 Mexican Steak Stir-Fry 3/4 pound beef boneless sirloin1 medium onion -- chopped (1/2 cup)1 small green bell pepper -- chopped (1/2 cup)1 clove garlic -- finely chopped1 cup frozen whole kernel corn1/2 cup salsa1 medium zucchini -- sliced (2 cups)1 (15-ounce) can pinto beans -- (15 to 16 ounces), rinsed and drained1 (14 1/2-ounce) can whole tomatoes -- undrained Remove fat from beef. Cut beef into 1/4 × 1/2-inch strips. (Beef is easier to cut if partially frozen, about 1 1/2 hours.) Spray 12-inch nonstick skillet or wok with cooking spray; heat over medium-high heat. Add beef, onion, bell pepper and garlic; stir-fry 4 to 5 minutes or until beef is brown. Stir in remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally, until zucchini is tender and mixture is hot. Yield: 4 servings.