Style Beef Stir Fry
You'll have no problem making
this in 30 minutes or less if you start heating
the water for the pasta before cutting up the ingredients.
Makes 4 Servings
12 ounces boneless beef top round
steaks, cut 3/4 " thick
Nonstick Cooking Spray
2 cloves garlic, minced
1 medium yellow summer squash, halved and sliced diagonally
2 cups fresh or frozen broccoli flowerets
1 teaspoon cooking oil
1 cup cherry tomato halves
1/3 cup reduced-calorie or nonfat Italian salad dressing
4 green onions, thinly sliced (1/4 cup)
6 ounces fettuccine or linguine, cooked and drained
1 tablespoon finely shredded Parmesan cheese
Trim fat from beef. Thinly
slice beef across the grain into bite size strips.
Spray a wok or large nonstick skillet with nonstick spray coating. Heat
medium heat. Stir-fry garlic for 15 seconds. Add squash and broccoli;
for 4-5 minutes or till crisp-tender. Remove from wok. Add oil
to wok. Add
beef to wok; stir-fry for 3-4 minutes or till desired doneness. Return
vegetables to wok. Add cherry tomato halves, salad dressing, and green
Toss to mix. Cover and heat through. Serve beef mixture
over hot pasta.
Sprinkle with Parmesan cheese.
371 Calories, 30 g Protein, 9 g Fat, 43 g Carbohydrate,
251 mg Sodium, 57 mg Cholesterol, 4 g Dietary Fiber