Italian Beef with Spaghetti |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Simple, savory and stir-fry fast, this easy entree from Dette Rainwater in Baker, Louisiana adds colorful summer zucchini, tomatoes and a splash of Italian dressing to leftover beef. Fabulous! TIP: For an even faster version, skip the spaghetti and serve as a hearty cold salad. Ingredients:
1 small zucchini, cut into 1/4-inch slices |
1 teaspoon minced garlic |
1 tablespoon olive oil |
1-1/2 cups thinly sliced cooked beef sirloin steak |
3/4 cup halved cherry tomatoes |
1/4 cup prepared italian salad dressing |
hot cooked spaghetti |
1 tablespoon grated parmesan cheese |
Directions:
1. In a large skillet, saute zucchini and garlic in oil until zucchini is crisp-tender. Add the beef, tomatoes and salad dressing; cook and stir until heated through. Serve with spaghetti. Sprinkle with Parmesan cheese. Yield: 2 servings.
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