|1 pounds||Beef round tip steaks cut 1/8 to 1/4-in thick|
|2||Garlic cloves; crushed|
|1 tablespoon||Olive oil|
|2 smalls||Zucchini; thinly sliced|
|1 cup||Cherry tomato halves|
|¼ cup||Italian salad dressing (reduced-fat)|
|2 cups||Hot cooked spaghetti|
|1 tablespoon||Grated Parmesan cheese|
1. Cut beef steaks crosswise into 1-inch wide strips; cut each strip crosswise in half.
2. Cook and stir garlic in oil in large nonstick skillet over medium-high heat 1 minute. Add beef strips (½ at a time); stir-fry 1 to 1½ minutes. Season with salt and pepper. Remove with slotted spoon; keep warm.
3. Add zucchini to same skillet; stir-fry 2 to 3 minutes or until crisp-tender. Return beef to skillet with tomato halves and dressing; heat through. Serve beef mixture over hot pasta; sprinkle with Parmesan cheese. Makes 4 servings.
Recipe may be prepared using 1 pound beef strips for stir fry.
Serving suggestion: Toasted garlic bread Nutrition information per serving: 316 calories; 32 g protein; 25 g carbohydrate; 9 g fat; 2 g saturated fatty acids; 4⅕ mg iron; 453 mg sodium; 78 mg cholesterol.
* COOKFDN brings you this recipe with permission from: * Texas Beef Council --
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