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| 1 x ca. 450 g | Beef round tip steaks cut 1/8 to 1/4-in thick |
| 2 | cloves garlic crushed |
| 1 Esslöffel | olive oil |
| 2 klein | zucchini thinly sliced |
| 1 Tasse | Cherry tomato halves |
| 1/4 Tasse | Italian salad dressing (reduced-fat) |
| 2 Tasse | Hot cooked spaghetti |
| 1 Esslöffel | parmesan grated |
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1. Cut beef steaks crosswise into 1-inch wide strips; cut each strip crosswise in half.
2. Cook and stir garlic in oil in large nonstick skillet over medium-high heat 1 minute. Add beef strips (1/2 at a time); stir-fry 1 to 1 1/2 minutes. Season with salt and pepper. Remove with slotted spoon; keep warm.
3. Add zucchini to same skillet; stir-fry 2 to 3 minutes or until crisp-tender. Return beef to skillet with tomato halves and dressing; heat through. Serve beef mixture over hot pasta; sprinkle with Parmesan cheese.
Recipe may be prepared using 1 pound beef strips for stir fry.
Serving suggestion: Toasted garlic bread
Nutrition information per serving: 316 calories; 32 g protein; 25 g carbohydrate; 9 g fat; 2 g saturated fatty acids; 4.2 mg iron; 453 mg sodium; 78 mg cholesterol.
- http://www. Txbeef. Org
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