| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Stir-fry, Beef, Low-fat, Low-cal |
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 |
ts |
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 |
tb |
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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