Italian Beef Stir-Fry With Pasta
Yield: 8 Small Salads
1 lb 1/8 to 1/4-inch thick round
-tip ste; ak
1 1/2 c uncooked (or medium shell)
-pasta fa; rfalle
1 tb olive oil
2 cloves crushed garlic
1/4 teaspoon salt
1/8 teaspoon pepper
3 c sliced mushrooms
1 c halves cherry tomatoes
1/4 cup prepared fat-free
-italian d; ressing
1 tb grated parmesan cheese
1 tb chopped fresh italian
Cook pasta according to package directions. Keep warm. Meanwhile stack
beef steaks; cut lengthwise in half 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. In same
skillet, add mushrooms; stir-fry 3 minutes or until tender. Return beef to
skillet and add tomatoes and dressing; heat through. Spoon beef mixture
over hot pasta; sprinkle with cheese and parsley.
Joined: 31 Mar 2012
Posted: Sat Mar 31, 2012 4:36 pm
The instructions sound simple enough to work on. I might try doing this next weekend.
Joined: 03 May 2012
Posted: Thu May 03, 2012 4:44 pm
I never associated Italy with stir fry before. This sounds tasty.
Joined: 17 Oct 2005
Location: Tampa, Florida
Posted: Fri May 04, 2012 10:15 am
Yes, there are a lot of variations in Italian cuisine.
They try many different things, so you never know what type of Italian recipe you can come up with
I never thought of Italy as a stir fry kind of country either. I learned just now that it's like that everywhere. There is stereotypes about what food originates from where. As in the U.S., most food from other parts of the world usually becomes "Americanized." This recipe sounds delicious, by the way.
Joined: 08 May 2012
Posted: Tue May 08, 2012 4:02 pm
This beef dish sounds very delicious as some others have already said. It sounds like somewhat of a lower-calorie meal too. Is it?
Joined: 15 Aug 2013
Posted: Fri Aug 23, 2013 7:14 pm
I do not like parsley, so give up on that. But in general I like the recipe.
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