Italian Steak Stir-Fry
Most stir fry dishes offer up a taste of Asian flair. However, this version calls upon some Italian flavoring for inspiration. One bite and you'll say it's amore.
Ingredients
- 16 ounce(s) beef round tip steaks with fat removed
- 1 tablespoon(s) olive oil
- 2 medium garlic cloves, crushed
- 1 small zucchini, thinly sliced
- 1 yellow squash, thinly sliced
- 1 cup(s) grape tomatoes, cut in halved
- 2 floz light Italian salad dressing
- 4 ounce(s) hot cooked whole wheat angel hair spaghetti
- 4 teaspoon(s) freshly grated Parmesan cheese
Instructions
- Cook pasta in boiling water per package directions, or use leftover pasta.
- Cut the steak in half lengthwise and then crosswise into 1-inch strips.
- Heat a large nonstick skillet over medium-high heat.
- Pour the oil into the skillet and swirl to coat the bottom.
- Add garlic and half the steak and cook for 1 to 1 minutes, or until the surface is no longer pink, stirring constantly.
- Using a slotted spoon, transfer to a plate.
- Repeat with the remaining beef.
- Cover lightly with aluminum foil to keep warm.
- Put the zucchini and yellow squash in the same skillet.
- Cook for 2 to 3 minutes, or until crisp-tender, stirring constantly.
- Return the steak to the skillet.
- Stir in the tomatoes and dressing.
- Cook until heated through.
- To serve, spoon 1/2 cup pasta onto plates.
- Place the steak mixture on the pasta.
- Sprinkle with 1 tbs Parmesan.
Nutrition
Calories: 1486.52kcalCarbohydrates: 102.02gProtein: 115.49gFat: 65.57gSaturated Fat: 18.09gCholesterol: 270mgSodium: 952.1mgFiber: 15.25gSugar: 17.24g
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