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|Italian Beef Stir-Fry 2|
|Recipe courtesy North Dakota Wheat Commission|
|25 minutes to prepare and cook. Makes five 1-1/2 cup servings
8 ounces penne or other medium size pasta (3 cups dry)
1 pound boneless beef sirloin steak, cut 1 inch thick
2 cloves garlic, crushed
1 tablespoon oil
Salt and pepper, to taste
2 small zucchini, thinly sliced (2½ cups)
1 cup cherry tomatoes, halved
¼ cup reduced-calorie Italian salad dressing
2 tablespoons grated Parmesan cheese
|Cook pasta according to package directions. Cut beef steak into 1/8-inch slices. Cut each strip in half.
In large nonstick skillet over medium-high heat cook garlic in oil 1 minute. Add beef strips (½ at a time); stir-fry 1 minute. Season with salt and pepper. Remove with slotted spoon; keep warm.
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. Toss with hot pasta; sprinkle with Parmesan cheese.
|Each serving provides approximately 414 calories, 25 g protein, 34 g carbohydrates, 2 g fiber, 20 g fat, 62 mg cholesterol, 95 mcg folate, 3 mg iron, 195 mg sodium,4 mg zinc.|