| 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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