1 1/2 tablespoons olive oil
1 pound lean flank steak
1/4 cup sliced onion
1 large tomato
1 small zucchini
1 can (14.5 ounces) red beans
1 clove garlic, finely chopped
2 teaspoons chili powder
1 1/2 teaspoons cornstarch
1/2 cup beef broth
4 cups cooked long grain white rice
Remove all visible fat from flank steak and cut across grain into strips about 1-inch wide and 1/8-inch thick.
Slice onion, cut tomato into 1-inch chunks, cut zucchini into 1/4-inch slices and chop garlic; set all aside. In small bowl or measuring cup combine cornstarch and beef broth and set aside.
To cook, heat wok or large nonstick skillet for 30 seconds to one minute. Add olive oil and heat until rippling. Stir in beef and cook 1 minute.
Remove from wok while still pink.
Add onions to pan drippings and saute 1 minute. Stir in tomato, zucchini and red beans with liquid. Cook one minute.
Stir in garlic and chili powder. Stir in broth mixture and return beef to wok. Heat through over high heat until sauce is slightly thickened and bubbly.
Serve immediately over rice.