Italian Beef Stir-Fry

1 lb. beef round tip steaks (¼ inch thick), all visible fat trimmed off and discarded

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 half

¼ 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 ½ cup pasta onto plates.  Place the steak mixture on the pasta.  Sprinkle with 1 tsp. Parmesan.

Yield: 4 servings

PER SERVING:
CALORIES: 310
FAT: 12g            SATURATED FAT: 3g
CHOLESTEROL: 60mg              
CARBOHYDRATE:  23g
FIBER: 2g               
SODIUM: 200mg
PROTEIN: 26g

WeightWatchers Points:  7

Diabetic Exchange: 4 lean protein, 11/2 carbohydrate

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