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Italian Beef Stir Fry 1
Recipe courtesy North Dakota Wheat Commission

3 cups rotelle or 8 ounces linguine
1 pound beef round tip steaks
1/4 teaspoon salt
1/8 teaspoon pepper
2 cloves garlic, crushed
1 tablespoon olive oil
2 small zucchini, thinly sliced
1 cup cherry tomatoes, halved (about 12 tomatoes)
1/4 cup reduced-calorie Italian salad dressing
1 tablespoon grated Parmesan cheese

Cook pasta according to package directions; keep warm.

Cut beef steaks crosswise into 1-inch wide strips; cut each strip crosswise in half, then into slices 1/8 to 1/4 inch thick. (For ease in slicing, beef should be partially frozen.)

In large nonstick skillet, over medium-high heat, cook garlic in oil about 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. 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.

Serves 4.

Nutritional Information
Based on 4 servings, each provides 372 calories, 34.3g protein, 36.6g carbohydrates, 9.3g fat, 72.6mg cholesterol, 3.6g fiber, 434mg sodium.