Source: Michigan Surgeon General

Strips of beef stir-fried with zucchini and tomatoes, served over spaghetti.

Servings

1 lb Beef, round tip roast, raw, 1/8" trim
2 medium garlic cloves , crushed
1 tbsp olive oil
2 small zucchini , thinly sliced
1 cup fresh cherry tomatoes , halved
0.25 cup fat free Italian dressing
2 cup Pasta, spaghetti, enriched, cooked , hot
1 tbsp grated Parmesan cheese

1 Cut beefsteaks lengthwise in half and then crosswise into 1-inch wide strips.
2 Cook and stir garlic in oil in large non-stick 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.
3 Add zucchini to same skillet with tomato halves and dressing; heat through. Serve beef mixture over hot pasta; sprinkle with cheese.