30-Minute Beef & Mushroom Stew
1 pound flank steak
salt and ground black pepper, to taste
1 tablespoon olive oil
1 pound small white mushrooms or medium-sized halves (about 6 cups)
1 large yellow or red bell pepper, cut in 1 inch squares
1 medium zucchini, halved lengthwise, sliced 1/2 inch thick
2 cloves garlic, thinly sliced
1 can (14-1/2 ounces) diced tomatoes with Italian seasonings

Season steak on both sides with salt & pepper. In a large heavy skillet, heat 1-1/2 teaspoons of the oil over medium heat. Add steak; saut� just until well browned on both sides but no more than medium-rare inside, about 3 minutes per side. Remove to a cutting board; let stand for 3 minutes. Meanwhile, heat remaining 1-1/2 teaspoons of oil in the same skillet. Add mushrooms, pepper, zucchini & garlic; cook & stir until mushrooms begin to release juices, about 3 minutes; stir in tomatoes & cook, stirring occasionally, until mushrooms are just tender, about 5 minutes. On a board, slice steak thinly on the diagonal & cut slices crosswise in halves; stir into vegetable mixture along with any juices from board; serve immediately. Serves 4

ENJOY!!!