SAUCY BEEF AND ZUCCHINI

1 1/4 pounds boneless beef chuck top blade steak, cut 1/2 inch thick
2 tablespoons orange juice
1 clove garlic, minced
2 medium tomatoes, peeled, seeded, chopped
3/4 cup tomato puree
1/2 teaspoon dried basil leaves
1/2 teaspoon dried marjoram leaves
1/2 teaspoon sugar
1/4 teaspoon finely grated orange peel
Salt and pepper (to taste)
4 medium zucchini (approximately 1 pound)

Divide each steak into 2 pieces, following natural seam and removing connective tissue between pieces. Cut each strip in half lengthwise.

Combine orange juice and garlic; sprinkle over beef, turning to coat. Cover and let stand 20 minutes.

Slowly cook tomatoes, tomato puree, basil, marjoram, sugar and orange peel in small saucepan 20 minutes, stirring occasionally. Season with salt and pepper.

Cut zucchini into long thin strips. Quickly cook zucchini in large non-stick frying pan 4 minutes, stirring constantly, or until tender crisp. Remove from pan and keep warm.

Cook beef (1/3 at a time) over medium-high heat 3 to 4 minutes, stirring constantly. Season with salt and pepper.

Arrange zucchini on plate; spoon on meat and sauce.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Meat Board Test Kitchens and Beef Industry Council, 1984

Category:  Main Dishes, Beef and Other Meats
Msg Link:  http://www.recipelink.com/msgid/3149486