| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Meats | 1 | Servings |
INGREDIENTS
| -Ib. beef round tip steaks, cut l/8 to l/4-inch thick* | ||
| 2 | Cloves garlic, crushed | |
| 1 | tb | . olive oil |
| 2 | sm | Zucchini, thinly sliced |
| 1 | c | Cherry tomato halves |
| 1/4 | c | Reduced-calorie bottled Italian salad dressing |
| 2 | c | Hot cooked spaghetti |
| 1 | tb | . Parmesan cheese, grated |
INSTRUCTIONS
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 1/4 recipe, calories 316; protein 32g; fat 9g; carbohydrate 25g; iron 4.2 mg (23.1 percent RDA); sodium 453 mg; cholesterol 78 mg. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God will let you get away with it until suddenly . . .”