Italian Beef Stir-Fry


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Make this delicious dish of beef, fresh zucchini, tomatoes and garlic and add spaghetti pasta to it.

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  • 1 lb. beef round tip steaks, cut 1/8 to 1/4 inch thick
  • 2 cloves garlic - crushed
  • 1 Tbs. olive oil
  • 2 small zucchini - thinly sliced
  • 1 C. cherry tomato -halved
  • 1/4 C. reduced-calorie, bottled Italian salad dressing
  • 2 C. hot cooked spaghetti
  • 1 Tbs. Parmesan cheese - grated

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Cut beef steaks crosswise into 1-inch wide strips; cut each strip crosswise in half. Cook and stir garlic in oil in large nonstick skillet over medium-high heat for 1 minute. Add beef strips (half at a time); stir-fry 1 to 1 1/2 minutes. Season with salt and pepper. Remove with slotted spoon; keep warm. Add zucchini to same skillet; stir-fry 2 to 3 minutes or until Crisp-tender. Return beef to skillet with tomato halves and dressing; heat through. Serve beef mixture over hot spaghetti; sprinkle with Parmesan cheese. Slow cooked.

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