1 (1 lb.) boneless beef sirloin steak, cut 1 inch thick
1 lg. clove garlic, crushed
2 tbsp. olive oil, divided
2 med. onions, cut into 1/4 inch slices
1 tsp. dried basil leaves
1/8 tsp. ground red pepper
1 (14 1/2 oz.) can whole tomatoes, undrained
1 c. ready-to-serve beef broth
2 med. zucchini, cut into 1/4 inch slices
2 tsp. cornstarch
Grated Parmesan cheese (optional)

Cut beef steak into 1/4 inch strips; cut each strip into 1-inch pieces. Place in large bowl. Add garlic with 1 tablespoon oil. Stir into beef; reserve.

In large saucepan, saute onion over medium heat in remaining oil 3 minutes. Sprinkle with basil and pepper; cook and stir 1 minute. Add tomatoes, beef broth, and zucchini. Bring to a boil, cover, reduce heat and simmer 15 minutes.

Meanwhile, heat large non-stick skillet over medium heat. Add beef; cook and stir 1 to 2 minutes; add to sauce.

In a cup, dissolve cornstarch in 2 tablespoons water; stir into stew; cook until slightly thickened, about 2 minutes. Sprinkle with grated cheese, if desired. Serve.