Mediterranean-style Beef Stir Fry

Much sickness – physical, mental, and emotional – surely must come from disobedience. When the soul is confronted with an alternative of right or wrong and chooses to blur the distinction, making excuses for its bewilderment and frustration, it is exposed to infection. Evil is given the opportunity to invade the mind, the spirit, and the body and the sick person goes off to an expert who will diagnose his trouble. Sometimes the patient knows well what his trouble is and for this very reason has not consulted the Lord, fearing what He will say: Confess. Turn around. Quit that indulgence. Do not pity yourself. Forgive that person. Pay back what you owe. Apologize. Tell the truth. Deny yourself. Consider the other’s well-being. Lay down your life.

Elisabeth Elliot

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Italian	Beef, Low-cal, Low-fat, Stir-fry	4	Servings

INGREDIENTS

12	oz	Boneless beef top round
		steak cut 3/4 inch thick
2		Garlic cloves, minced
1		Yellow summer squash
		halved lengthwise
		cut diagonally
2	c	Broccoli flowerettes
1	t	Olive oil
1	c	Cherry tomato, halved
1/3	c	Non-fat italian salad
		dressing
1/4	c	Green onions, thinly sliced
6	oz	Fettucine, cooked & drained
1	T	Parmesan cheese

INSTRUCTIONS

Trim fat from beef. Thinly slice beef across the grain into bite-size
strips. Spray a wok or large skillet with non-stick cooking spray.
Heat over medium heat. Stir-fry garlic for 15 seconds. Add squash and
broccoli and stir-fry for 3 - 4 minutes or until crisp-tender. Remove
from wok. Add oil to wok, then add beef and stir-fry 3 - 4 minutes or
to desired doneness. Return vegetables to wok. Add cherry tomato
halves, salad dressing and green onions. Toss to mix. Cover to heat
through. Serve over hot pasta, and sprinkle with parmesan cheese.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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