Tangy Beef Strips

1 (1 pound) boneless sirloin steak

2 tablespoons vegetable oil

1 cup sliced onions

2 cloves garlic, minced

1 cup chilli sauce

1/2 cup water

1 teaspoon beef bouillon granules

1/4 teaspoon ground cumin

1/4 teaspoon pepper

2 cups quartered fresh mushrooms

1/2 medium green bell pepper, cut into strips

1/2 medium red bell pepper, cut into strips

2 tablespoons plain yoghurt

1/2 teaspoon cornstarch

Hot cooked noodles

Cut steak across grain into 1/4 inch thick slices.
In large frying pan, quickly brown steak in 1 tablespoon oil; remove and set aside.
Sautée onions and garlic in remaining tablespoon oil until onions are tender.
Stir in chilli sauce, water, beef bouillon granules, cumin and pepper. Heat to boiling; add mushrooms and peppers.
Cover and simmer 5 minutes.
Add reserved steak and any accumulated meat juices; heat.
Combine yoghurt and cornstarch; stir into meat mixture. Heat until thickened.
Serve over hot cooked noodles.

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