Bistec a la Mexicana con Calabacitas

1. Slice vegetables, cilantro, and beef into 1 inch pieces.
2. If you do not have tomato sauce, blend one tomato with 1/4 cup water and tomato bouillon to taste.
3. Grease a pan with avocado oil spray and add the beef. Cook for 5 minutes and season with salt, pepper, and minced garlic.
4. Add in the onions and jalapeños. Cook for 3 minutes.
5. Add in the tomatoes, cilantro, calabacitas, and tomato sauce. Stir well and cook for 8-10 minutes or until the zucchini is cooked through.
6. Divide into 4 equal servings about 1 cup guisado plus sides and topping of choice - 28 grams queso fresco and 2 tortillas of choice.