Recipe - Italian Beef Stir-Fry

Ib. beef round tip steaks,
cut l/8 to l/4inch
thick*
2 Cloves garlic, crushed
1 tablespoon . olive oil
2 small Zucchini, thinly cut or sliced up
1 cup Cherry tomato halves
One fourth cup Reducedcalorie bottled
Italian salad dressing
2 cup Hot cooked spaghetti
1 tablespoon . Parmesan cheese, grated

Cut beef steaks crosswise into 1inch wide strips; cut each strip crosswise
in half. Cook and stir garlic in oil in large nonstick skillet over
mediumhigh heat 1 minute. Add beef strips (I/2 at a time); stirfry ~ /2
minutes. Season with salt and pepper. Remove with slotted spoon; keep warm.
Add zucchini to same skillet; stirfry 23 minutes or until crisptender.
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, stirfry. FOOD FACTS:

Per One fourth 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