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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 T . olive oil
2 Zucchini, thinly sliced
1 c Cherry tomato halves
1/4 c Reduced-calorie bottled
Italian salad dressing
2 c Hot cooked spaghetti
1 T . 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

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