| Servings: 4
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1 lb. Beef round tip steaks, 1/8" to 1/4" thick
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2 cloves garlic, crushed
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1 tablespoon olive oil
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2 small zucchini, thinly sliced
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1 cup cherry tomato halves
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1/4 reduced-fat bottled Italian salad dressing
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2 cups hot cooked spaghetti
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1 tablespoon grated Parmesan cheese
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- Cut beefsteaks lengthwise in half and then crosswise into 1-inch wide strips.
- Cook and stir garlic in oil in large non-stick skillet over medium-high heat 1 minute. Add beef (1/2 at a time) and stir-fry 1 to 1-1/2 minutes or until outside surface is no longer pink. Season with slat and pepper. Remove with slotted spoon; keep warm.
- Add zucchini to same skillet with tomato halves and dressing; heat through. Serve beef mixture over hot pasta; sprinkle with cheese.
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| Nutrition Facts
Per Serving: 300 calories; Protein: 32g; Carbohydrates: 25g;
Fat: 9g; Saturated Fat: 2g; Iron: 4.2mg; Sodium: 453mg; Cholesterol: 78
mg
Food Exchanges: 3 lean meat; 1/2 fat;
1 1/2 starch/bread
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