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.

Saut 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).