1 lb. beef top round steak
1 c. salsa
1/4 c. cold water
2 tbsp. snipped parsley
2 tsp. vinegar
3/4 tsp. cornstarch
1/2 tsp. sugar
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. cinnamon
1 tbsp. cooking oil
1 clove garlic, minced
1 sm. onion, chopped
1 (7 oz.) can whole kernel corn w/sweet peppers
5 c. shredded lettuce
1/2 c. shredded Monterey Jack cheese

Partially freeze beef; bias cut into thin bite-size strips.

For sauce: Stir together half the salsa, water, parsley, vinegar, cornstarch, sugar, cumin, salt, pepper and cinnamon. Set aside.

Preheat wok over high heat; add oil. Stir fry garlic in hot oil for 15 seconds. Add onion; stir fry about 2 minutes or until tender and remove. Add half the beef to hot wok. Stir fry 2-3 minutes or until done. Remove beef. Stirfry remaining beef for 2-3 minutes. Return all beef to wok, pushing from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Return onion to wok. Add corn.

Stir to coat with sauce. Cover and cook 1 minute. Divide lettuce among 5 dinner plates. Top with meat mixture, the remaining salsa and cheese. Serve immediately.