KANSAS CITY, Mo. -- Looking for a new dish to toss into the dinner rotation? Then try out this Italian beef stir-fry.
Italian beef stir-fry
Makes 4 servings
1 pound beef round tip steak, frozen
1-1/2 cups whole grain uncooked medium bow-tie or shell pasta
2 cloves garlic
1/4 tsp. black pepper
3 cups (8 oz.) sliced mushrooms
1 cup cherry tomato halves or 2 medium tomatoes
1 Tbsp. chopped fresh parsley
1 Tbsp. olive oil
1/4 cup prepared fat-free Italian salad dressing
1 Tbsp. grated Parmesan cheese
Cook pasta according to package directions, but do not add salt to cooking water. Drain cooked pasta and keep warm. Cut garlic cloves into thin slices or use garlic press. Slice mushrooms. Cut cherry tomatoes in half or slice tomatoes in thin wedges. Chop parsley. With very sharp knife, cut beef into thin diagonal slices. Heat oil in large nonstick skillet over medium-high heat. Place beef strips and crushed garlic in skillet and stir-fry 1 minute or until outside surface is no
longer pink. Do not overcook. Remove to warm platter. Sprinkle with black pepper. Cover with foil to keep warm. In same skillet, add mushrooms and stir-fry for 2 minutes. Add tomatoes, beef, and Italian dressing. Heat through. Spoon beef mixture over hot pasta. Sprinkle with cheese and parsley. Serve immediately.