Ingredients Jump to Instructions ↓

  1. 12 ounces Boneless beef top round steak,

  2. 3/4" thick

  3. 2 cloves Garlic, minced

  4. 1 medium Yellow summer squash, halved and sliced diagonally

  5. 2 cups Fresh or frozen broccoli flowerets

  6. 1 teaspoon Cooking oil

  7. 1 cup Cherry tomato halves

  8. cup Reduced or fatfree Italian salad dressing

  9. 4 Green onions, thinly sliced (1/2 c)

  10. 6 ounces Fettuccine or linguine, cooked and drained

  11. 1 tablespoon Finely shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Trim fat from beef. Thinly slice beef across the grain into bite size strips. Spray an unheated wok or large skillet with nonstick spray.

  2. Heat over medium heat. Stir fry garlic about 15 seconds. Add squash and broccoli; stir fry 4-5 minutes or till crisp tender. Remove vegetables from wok. Add beef to wok; stir fry 3-4 minutes until of desired doneness. return vegetables to wok. Add cherry tomatoes, salad dressing and green onions. Toss to mix. Cover and heat through.

  3. Serve over hot cooked pasta and sprinkle with Parmesan cheese.

  4. servings.

  5. Per serving: 336 cal., 8g fat, 43mg chol., 241mg sod., 42g carb., 4g fiber, 25g pro, 1 vegetable, 2 bread, 2 meat and ½ fat exchanges.

  6. BH&G Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw 1-95. Submitted By CAROLYN SHAW On 02-02-95


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