Mexican Steak Stir-Fry

A hearty beef and bean dinner can be on your table in less than 30 minutes. Found this recipe on bettycrocker.com & wanted to keep track of it. I plan to serve this with rice.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3⁄4 lb  boneless sirloin steak, about 3/4 inch thick
• 1  medium onion, chopped
• 1⁄2 cup green bell pepper, chopped
• 1  cup corn kernel, frozen
• 1⁄2 cup salsa
• 1  medium zucchini, sliced (2 cups)
• 1 (15 ounce) can pinto beans, drained, rinsed
• 1 (14 1/2ounce) can whole tomatoes, undrained

Directions

1. Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8 inch slices.
2. Spray 12 inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef, onion and bell pepper; cook 4 to 5 minutes, stirring frequently, until beef is no longer pink.
3. Stir in all remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally, until zucchini is tender and mixture is hot.