Beef Strips With Vermicelli
Strips of economical top round steak make a lean choice for this Italian-style tomato sauce whether you are counting calories or pennies.
Ingredients
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8 ounces boneless beef top round steak
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4 ounces packaged dried vermicelli or spaghetti
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1 tablespoon cooking oil
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1 medium onion, chopped (1/2 cup)
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1 14-1/2-ounce can tomato wedges
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1 9-ounce package frozen Italian-style green beans or cut green beans
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1 4-ounce can sliced mushrooms, drained
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1/2 of a 6-ounce can (1/3 cup) Italian-style tomato paste
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1/2 teaspoon fennel seed, crushed (optional)
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1/4 teaspoon pepper
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1 tablespoon grated Parmesan cheese
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Grated Parmesan cheese (optional)
Directions
1.
Partially freeze meat. Trim fat from meat. Thinly slice meat across the grain into bite-size strips.
2.
Cook pasta according to package directions. Drain; keep warm.
3.
Meanwhile, for sauce, heat oil in a large skillet or wok over medium-high heat. Add meat and onion. Stir-fry for 2 to 3 minutes or until done.
4.
Stir in undrained tomato wedges, green beans, mushrooms, tomato paste, fennel seed (if desired), and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 7 to 8 minutes or until slightly thickened, stirring frequently. Stir in Parmesan cheese.
5.
Arrange pasta on individual plates or a large platter. Spoon the sauce over pasta. If desired, sprinkle with additional Parmesan cheese. Makes 4 main-dish servings.
Nutrition information
Calories 278, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 28 mg, Sodium 488 mg, Carbohydrate 38 g, Protein 18 g.
Percent Daily Values are based on a 2,000 calorie diet
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