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Italian Beef Stir-Fry with Pasta
This recipe compliments of the National Cattlemen's Beef Association.
Ingredients
1 1/2 cup uncooked pasta Farfalle (or medium shell pasta)
1 pound Laura's Lean Top Round, 1/8" - 1/4" inch thick
1 tablespoon olive oil
2 crushed garlic cloves
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups (8 ounces) sliced mushrooms
1 cup halves cherry tomatoes
1/4 cup prepared fat-free Italian Dressing
1 tablespoon grated Parmesan Cheese
1 tablespoon chopped fresh Italian Parsley
Directions
1. Cook pasta acording to package directions. Keep warm.
2. Cut Top Round lengthwise and then crosswise into 1-inch wide strips. In large nonstick skillet, heat oil over medium-high heat until hot. Add beef and garlic (half at a time) and stir-fry 1 minute or until outside surface is no longer pink. (Do not overcook). Season with salt and pepper. Remove from skillet with slotted spoon; keep warm.
3. In same skillet, add mushrooms; stir-fry 3 minutes or until tender. Return beef to skillet and add tomatoes and dressing; heat through.
4. Spoon beef mixture over hot pasta; sprinkle with cheese and parsley.
Makes 4 servings.
Cooking Tip: Italian parsley is the best parsley to use for cooking--it has more flavor than the more common curly parsley. Avoid dried parsley; it has very little flavor. You may substitute curly parsley, chervil, celery tops or cilantro.
Nutritional Analysis Per Serving
CALORIES 309 (25% from fat); FAT 8.7g (sat 2.3g); PROTEIN 30.7g; CARB 27.8g; FIBER 2.2g; CHOL 56mg; IRON 15.9mg; SODIUM 405mg.
Diabetic Exchanges: 1 1/2 starch; 1 vegetable; 3 lean meat