Frank's Recipes! Italian Beef Stirfry with Pasta

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Italian Beef Stirfry with Pasta

1 pound 1/8 to 1/4-inch thick Round Tip steak
1 1/2 cup uncooked (OR medium shell) pasta Farfalle
1 tablespoon olive oil
2 crushed garlic cloves
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups (8 ounces) sliced mushrooms
1 cup halves cherry tomatoes
1/4 cup prepared fat-free Italian Dressing
1 tablespoon grated Parmesan Cheese
1 tablespoon chopped fresh Italian Parsley

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.

Makes 4 servings