Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Ib. beef round tip steaks, 1 c Cherry tomato halves
-cut l/8 to l/4-inch 1/4 c Reduced-calorie bottled
-thick* -Italian salad dressing
2 Cloves garlic, crushed 2 c Hot cooked spaghetti
1 tb . olive oil 1 tb . Parmesan cheese, grated
2 sm Zucchini, thinly sliced

Cut beef steaks crosswise into 1-inch wide strips; cut each strip
crosswise in half. Cook and stir garlic in oil in large non-stick
skillet over medium-high heat 1 minute. Add beef strips (I/2 at a
time); stir-fry ~ /2 minutes. Season with salt and pepper. Remove
with slotted spoon; keep warm. Add zucchini to same skillet; stir-fry
2-3 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. Makes 4 servings.

SERVING SUGGESTION: Garlic bread. *Recipe may be prepared using 1
pound beef strips for, stir-fry. FOOD FACTS:

Per 1/4 recipe, calories 316; protein 32g; fat 9g; carbohydrate 25g;
iron 4.2 mg (23.1 percent RDA); sodium 453 mg; cholesterol 78 mg.

From the files of Al Rice, North Pole Alaska. Feb 1994

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