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Italian Beef
Stir Fry |
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Serves 4
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1 |
lb. beef top
tip steaks,
cut 1/8 to
1/4-inch thick |
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2 |
cloves garlic,
minced |
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1 |
Tbsp. olive
oil |
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2 |
small
zucchini,
thinly sliced |
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1 |
cup cherry
tomato halves |
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1/4 |
cup fat-free
bottled
Italian salad
dressing |
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2 |
cups hot
cooked
spaghetti |
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1 |
Tbsp. grated
Parmesan
cheese |
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Cut beef
steaks
crosswise into
1-inch wide
strips. Cut
each strip
crosswise in
half. |
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Heat oil in
large nonstick
skillet over
medium-high
heat. Add
garlic and
stir while
cooking 1
minute. |
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Add half of
the beef
strips.
Stir-fry 1 to
1-1/2 minutes
or until no
longer pink.
Remove with
slotted spoon
and keep warm.
Repeat with
remaining beef
strips. |
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Add zucchini
to same
skillet.
Stir-fry 2-3
minutes or
until
tender-crisp. |
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Return beef to
skillet with
tomato halves
and dressing.
Heat through.
Salt and
pepper to
taste. |
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Serve beef
mixture over
hot pasta.
Sprinkle with
Parmesan
cheese. |
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Nutrition
Info: 316
calories, 32g
protein, 25g
carbohydrate, 9g
fat, 2g sat. fat,
4.2mg iron, 453mg
sodium, 78mg
cholesterol (per
serving).
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To make
cutting strips for
stir-frying
easier, partially
freeze.
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