Tangy Beef Strips 1 (1 pound) boneless sirloin steak 2 tablespoons vegetable oil 1 cup sliced onions 2 cloves garlic, minced 1 cup chili 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 yogurt 1/2 teaspoon cornstarch Hot cooked noodles Cut steak across grain into 1/4 inch thick slices. In large skillet, quickly brown steak in 1 tablespoon oil; remove and set aside. Sauté onions and garlic in remaining tablespoon oil until onions are tender. Stir in chili sauce, water, beef bouillon granules, cumin and pepper. Heat to boiling; add mushrooms and peppers. Cover; simmer 5 minutes. Add reserved steak and any accumulated meat juices; heat. Combine yogurt and cornstarch; stir into meat mixture. Heat until thickened. Serve over hot cooked noodles. Makes 4 servings (about 4 1/2 cups).