Yield: 4 servings
|1½ cup||Uncooked rotoni pasta (Spirals)|
|1 pounds||Beef round tip steak, cut 1/8 to 1/4 inch thick|
|\N \N||Vegetable cooking spray|
|2 \N||Cloves garlic, crushed|
|⅛ teaspoon||Pepper (or 1/4 ts)|
|2 cups||Frozen cut green beans about 8 ounces|
|½ cup||Jarred brown beef gravy|
Cook pasta according to package directions; keep warm. Meanwhile stack beef steaks; cut lengthwise in half and then crosswise into 1-inch-wide strips.
Spray large non-stick skillet with cooking spray; place skillet over medium-high heat until hot. Add beef and garlic, half at a time, and stir-fry 1 minute or until outside surface of beef is no longer pink. Don't overcook. Season with salt and pepper. Remove from skillet; keep warm. In same skillet, heat water until hot. Add green beans; cook 4 or 5 minutes or until tender, stirring occasionally. Stir in gravy and pasta; heat through.
Return beef to skillet; toss to combine.
Approximate values per serving: 296 calories, 7 g fat, 70 mg cholesterol, 488 mg sodium, 21 percent calories from fat.
Bonus recipes from N.Y. Times News Service and typed from The Arizona Republic by Joyce Kohl, THE IMPROV BBS