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Ingredients Jump to Instructions ↓

  1. 12 oz 340g Boneless beef top round - steak, cut 3/4 inch 2 Garlic - minced

  2. 1 Yellow summer squash - halved lengthwise, Diagonally

  3. 2 cups 292g / 10oz Broccoli flowerettes

  4. 1 teaspoon 5ml Olive oil

  5. 1 cup 62g / 2 1/5oz Cherry tomato - halved

  6. 1/3 cup 78ml Italian salad - dressing

  7. 1/4 cup 15g / 1/2oz Green onions - thinly sliced

  8. 6 oz 170g Fettuccine - cooked and drained

  9. 1 tablespoon 15ml Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Trim fat from beef. Thinly slice beef across the grain into bite-size strips. Spray a wok or large skillet with non-stick cooking spray. Heat over medium heat. Stir-fry garlic for 15 seconds. Add squash and broccoli and stir-fry for 3 - 4 minutes or until crisp-tender. Remove from wok. Add oil to wok, then add beef and stir-fry 3 - 4 minutes or to desired doneness. Return vegetables to wok. Add cherry tomato halves, salad dressing and green onions. Toss to mix. Cover to heat through. Serve over hot pasta, and sprinkle with parmesan cheese.

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