Ingredients Jump to Instructions ↓

  1. 1 pound round tip steaks, cut 1/8 to 1/4 inch thick 1 tablespoon olive oil

  2. 2 cloves garlic, minced

  3. 2 small zucchini, thinly sliced

  4. 1 cup cherry tomato halves

  5. 1/4 cup reduced-calorie prepared Italian salad dressing

  6. 2 cups hot cooked spaghetti

  7. 1 tablespoon grated Parmesan cheese Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Cut steaks crosswise into 1-inch-wide strips; cut each strip crosswise in half. In large nonstick skillet over medium-high heat, heat oil. Add garlic, cook for 1 minute; do not brown. Add beef strips in two batches; stir-fry 1 to 1 1/2 minutes or until beef loses its pink color. Season with salt and pepper. Remove with slotted spoon; keep warm.

  2. Add zucchini to same skillet; stir-fry about 2 to 3 minutes or until crisp-tender. Return beef to skillet with tomato halves and dressing; heat through. Serve beef mixture over hot spaghetti; sprinkle with Parmesan cheese.


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