Mexican Steak Stirfry

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 1/2 ounce) can whole tomatoes, undrained

Directions

1. 1

   Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8 inch slices.

2. 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. 3

   Stir in all remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally, until zucchini is tender and mixture is hot.