Mediterranean style beef stir fry ^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Boneless beef top round steak, 3/4\" thick |
| 2 | cloves | Garlic, minced |
| 1 | medium | Yellow summer squash, halved and sliced diagonally |
| 2 | cups | Fresh or frozen broccoli flowerets |
| 1 | teaspoon | Cooking oil |
| 1 | cup | Cherry tomato halves |
| ⅓ | cup | Reduced or fatfree Italian salad dressing |
| 4 | Green onions, thinly sliced (1/2 c) | |
| 6 | ounces | Fettuccine or linguine, cooked and drained |
| 1 | tablespoon | Finely shredded Parmesan cheese |
Directions
Trim fat from beef. Thinly slice beef across the grain into bite size strips. Spray an unheated wok or large skillet with nonstick spray.
Heat over medium heat. Stir fry garlic about 15 seconds. Add squash and broccoli; stir fry 4-5 minutes or till crisp tender. Remove vegetables from wok. Add beef to wok; stir fry 3-4 minutes until of desired doneness. return vegetables to wok. Add cherry tomatoes, salad dressing and green onions. Toss to mix. Cover and heat through.
Serve over hot cooked pasta and sprinkle with Parmesan cheese. 4 servings.
Per serving: 336 cal., 8g fat, 43mg chol., 241mg sod., 42g carb., 4g fiber, 25g pro, 1 vegetable, 2 bread, 2 meat and ½ fat exchanges.
BH&G Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw 1-95. Submitted By CAROLYN SHAW On 02-02-95