• 1 pound beef round tip steak, frozen
• 1-1/2 cups 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
• 2 Cups broccoli florettes

Directions:

1. Remove beef from freezer and allow to partly thaw while assembling ingredients. If beef is fresh, place in freezer for 30 minutes to firm.
2. Cook pasta according to package directions, but do not add salt to cooking water. Drain cooked pasta and keep warm.
3. 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.
4. With very sharp knife, cut beef into thin diagonal slices.
5. Heat oil in large nonstick skillet over medium-heat. Place half of beef strips in skillet and stir-fry 1 minute or until outside surface is no longer pink. Do not overcook. Remove to warm platter. Stir-fry the rest of the beef with the sliced or crushed garlic cloves. Remove to warm platter. Sprinkle with black pepper. Cover with foil and a towel to keep warm.
6. In same skillet, add mushrooms and broccoli and stir-fry for 2-3 minutes. Add tomatoes, beef, and Italian dressing. Heat through.
7. Spoon beef mixture over hot pasta. Sprinkle with cheese and parsley. Serve immediately. Yields 4 servings.

Amount Per Serving:

• Calories 420
• Sodium 960 mg
• Protein 33 gm
• Total Fat 16 gm
• Total Carbohydrate 35 gm
• Cholesterol 75 mg
• Dieary Fiber 6 gm

Exchanges:

• 4-3/4 Low Fat Meat
• 1 Vegetable
• 2 Starches