| 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
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