Yield: 1 servings
|\N \N||-Ib. beef round tip steaks, cut l/8 to l/4-inch thick*|
|2 \N||Cloves garlic, crushed|
|1 tablespoon||. olive oil|
|2 smalls||Zucchini, thinly sliced|
|1 cup||Cherry tomato halves|
|¼ cup||Reduced-calorie bottled Italian salad dressing|
|2 cups||Hot cooked spaghetti|
|1 tablespoon||. Parmesan cheese, grated|
Cut beef steaks crosswise into 1-inch wide strips; cut each strip crosswise in half. Cook and stir garlic in oil in large non-stick skillet over medium-high heat 1 minute. Add beef strips (I/2 at a time); stir-fry ~ /2 minutes. Season with salt and pepper. Remove with slotted spoon; keep warm. Add zucchini to same skillet; stir-fry 2-3 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.
SERVING SUGGESTION: Garlic bread. *Recipe may be prepared using 1 pound beef strips for, stir-fry. FOOD FACTS: Per ¼ recipe, calories 316; protein 32g; fat 9g; carbohydrate 25g; iron 4⅕ mg (23⅒ percent RDA); sodium 453 mg; cholesterol 78 mg.
From the files of Al Rice, North Pole Alaska. Feb 1994