Tomato-beef stir-fry

Yield: 2 Servings

Measure Ingredient
½ pounds Lean boneless sirloin steak
¼ teaspoon Coarsely ground black pepper
\N \N Vegetable cooking spray
¼ teaspoon Crushed red pepper
2 \N 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

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.

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