Italian beef stir-fry

Yield: 1 servings

Measure Ingredient
\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

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