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12 oz Boneless beef top round
-steak, cut 3/4 inch thick 2 Garlic cloves, minced
1 Yellow summer squash,
-halved lengthwise, -cut diagonally 2 c Broccoli flowerettes
1 ts Olive oil
1 c Cherry tomato, halved
1/3 c Non-fat italian salad
-dressing 1/4 c Green onions, thinly sliced
6 oz Fettucine, cooked & drained
1 tb Parmesan cheese
Trim fat from beef. Thinly slice beef across the grain into
bite-size strips. Spray a wok or large skillet with non-stick
cooking spray. Heat over medium heat. Stir-fry garlic for 15
seconds. Add squash and broccoli and stir-fry for 3 – 4 minutes or
until crisp-tender. Remove from wok. Add oil to wok, then add beef
and stir-fry 3 – 4 minutes or to desired doneness. Return
vegetables to wok. Add cherry tomato halves, salad dressing and
green onions. Toss to mix. Cover to heat through. Serve over hot
pasta, and sprinkle with parmesan cheese.

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