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.
At a glance
1 lb. beef round tip steaks with fat removed
1 Tbsp. olive oil
2 medium garlic cloves, crushed
1 small zucchini, thinly sliced
1 yellow squash, thinly sliced
1 cup grape tomatoes, cut in halved
1/4 cup light Italian salad dressing
2 cups hot cooked whole wheat angel hair spaghetti
4 tsp. freshly grated Parmesan cheese
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 ½ 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 tsp. Parmesan.
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