Tri-Tip Cabernet Stew - cooking recipe

Ingredients

1 -2 lb tri-tip steak (fat-trimmed)
1 yellow onion
12 medium button mushrooms
1/4 cup soy sauce
1/2 cup Splenda granular, sugar substitute or 1/2 cup no calorie artificial sweetener
1/2 cup cabernet sauvignon wine
2 teaspoons minced garlic
2 teaspoons ground pepper
1 -2 teaspoon ginger (according to taste)
2 tablespoons garlic and herb seasoning
1 -2 tablespoon virgin olive oil
3 medium zucchini
3 medium yams

Preparation

In a large mixing bowl, combine soy sauce, Splenda, Cabernet Sauvignon, garlic, pepper and ginger.
Cut tri-tip into cubes and add to mixing bowl. Stir and mix well. Refrigerate for 30 minutes, stir and mix again, then let sit for another 30 minutes.
Peel yams and cut into half inch thick rounds.
Slice onion into 4 slices.
Wash and slice zucchini into half inch think rounds.
Pull stems from mushroom and wash.
In a large frying pan, set on medium heat, add olive oil, marinaded tri-tip, onion and yams. Season with garlic & herb seasoning. Place lid on frying pan, cook for 10 minutes, then toss and turn ingredients, replace lid and cook for another 10 minutes.
Add zucchini, mushrooms, garlic & herb seasoning, replace lid, cook for 5 minutes, toss and turn ingredients, replace lid and cook for another 5 minutes or until zucchini are slightly soft.