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Italian Beef Stir-Fry

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Sue Ellen Holmesley
@sueellenholmesley

A flavorful Italian beef stir-fry with tender zucchini, cherry tomatoes, and a hint of Parmesan cheese.

Recipe from Mary Ellen Holmesley, mother in law.

Category

Main Dishes

Ingredients

1 LB beef round tip steaks, 1/8" to 1/4" thick
2 cloves garlic, crushed
1 TBS olive oil
2 small zucchini, thinly sliced
1 cup cherry tomato halves
1/4 cup reduced-fat bottled Italian salad dressing
1 TBS grated Parmesan cheese

Instructions

Cut beef steaks lengthwise in half, then crosswise into 1-inch wide strips.

Cook and stir garlic in oil in large nonstick skillet over medium-high heat 1 minute. Add beef (1/2 at a time) and stir-fry 1 to 1 1/2 minutes or until outside surface is no longer pink. 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 pasta, sprinkle with cheese.
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