Italian Beef Stir-Fry Recipe




Italian Beef Stir-Fry Ingredients

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

A Recipe for
Italian Beef Stir-Fry

 

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Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%


This Recipe for Italian Beef Stir-Fry is one of thousands in the Recipes-to-go Beef Cookbook.


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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.




Italian Beef Stir-Fry

Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.

Doug Larson






Italian Beef Stir-Fry Directions

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

Serves: 1

 

 

 

 

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Italian Beef Stir-Fry Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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