Marinade
2 Tbsp. olive oil
2 Tbsp. firmly packed brown sugar
½ tsp. dried oregano leaves
¼ tsp. salt
¼ tsp. coarsely ground pepper
2 Tbsp. red wine vinegar
1 tsp. finely chopped fresh garlic
1 bay leaf
Meat & Vegetables
1 lb. beef top round steak, cut into 3x ½ x 1/8 inch strips
1 Tbsp. olive oil
1 cup (1 medium) sliced ¼ inch yellow summer squash
1 cup (1 medium) sliced ¼ inch zucchini
1 cup (1 medium) thinly sliced onion, separated into rings
¼ cup chopped fresh parsley
cooked egg noodles
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In medium bowl stir together all marinade ingredients. Add beef sirloin strips; let stand 10 minutes. Meanwhile, in 10 inch skillet, heat olive oil; add squash, zucchini and onion. Cook over medium high heat, stirring occasionally, until crispy tender (3-5 minutes). Remove from skillet; set aside. In same skillet place beef strips; reserve marinade. Continue cooking, stirring occasionally, until meat is browned (3-5 minutes). Stir in squash mixture and reserved marinade. Reduce heat to medium; continue cooking, stirring occasionally, until heated through (2-3 minutes). Remove bay leaf. Sprinkle with parsley; serve over noodles.
Makes 4 servings.
