Tomato-beef stir-fry
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lean boneless sirloin steak |
| ¼ | teaspoon | Coarsely ground black pepper |
| Vegetable cooking spray | ||
| ¼ | teaspoon | Crushed red pepper |
| 2 | Cloves garlic, minced | |
| 14½ | ounce | Whole tomatoes, (1 can) undrained and chopped |
| 1 | cup | Tightly packed torn spinach |
| 2 | cups | Hot cooked fettuccine (4 ounces uncooked) |
| 2 | tablespoons | Grated Parmesan cheese |
Directions
Trim fat from steak, and slice steak diagonally across grain into thin strips. Sprinkle with black pepper; set aside.
Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add red pepper and garlic; saute 30 seconds.
Add steak, and saute 2 minutes. Add tomatoes; cook 2 minutes. Add spinach; cook 2 minutes or until spinach wilts. Yield: 2 servings (serving size: 1 cup steak mixture, 1 cup fettuccine, and 1 tablespoon cheese).
Per serving: 541 Calories; 9g Fat (15% calories from fat); 39g Protein; 74g Carbohydrate; 73mg Cholesterol; 198mg Sodium NOTES : Spoon beef mixture over fettuccine, and sprinkle with cheese.
Recipe by: Cooking Light, Nov/Dec 1994, page 184 Posted to MC-Recipe Digest V1 #394 by igor@... on Jan 28, 1997.