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1 lb beef round tip steaks, 1/8" to 1/4" thick
2 cloves garlic, crushed
1 Tbsp olive oil
2 small zucchini, thinly sliced
1 cup cherry tomato halves
1/4 cup reduced-fat bottled Italian salad dressing
2 cups hot cooked spaghetti
1 Tbsp. grated Parmesan cheese

1. Cut beef steaks into half and then crosswise into 1-inch wide strips.

2. Cook and stir garlic in oil in large nonstick 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; stir-fry 2 to 3 minutes or until crisp-tender. Return beef to skillet with tomato halves and dressing; heat through. Serve beef mixture over pasta; sprinkle with cheese. YIELD: 4 servings

Nutritional Information:
Calories: 316
Protein: 32g
Carbs: 25
Fat: 9