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