1 lb. beef top round steak, 1 inch thick
1/4 tsp. oregano leaves
1 can (10 oz.) tomatoes
1 c. thinly sliced carrots
1/2 c. chopped onion
1/2 tsp. basil leaves
1 c. thinly sliced zucchini
2 tbsp. flour
1 tsp. salt
1/8 tsp. cumin
1/8 tsp. pepper
1 tbsp. oil

Slice top round steak in strips 1/8 inch or less thick and 2 to 2 1/2 inches in length. Break up tomatoes; drain into 1 1/2 quart glass bowl. Add carrots, onion, basil and oregano; cover and microwave at High 4 minutes, stirring after 2 minutes. Combine flour, salt, cumin and pepper; dredge steak strips.

Add oil to 8x8 inch baking dish or casserole; spread steak strips in layer over bottom. Cover and cook at Medium (50% power or approximately 325 watts) for 6 minutes, stirring after 4 minutes. Stir in carrot mixture, tomatoes and zucchini. Cover and cook at Medium 12 minutes, stirring every 3 minutes. Let stand covered after cooking time for 3 minutes.

Note: Partially freeze steak to facilitate slicing into thin strips. Yield: 4 servings.