Mexican Steak Stir-Fry - cooking recipe

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

Preparation

Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8 inch slices.
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.
Stir in all remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally, until zucchini is tender and mixture is hot.