Nutrition info - Recipes

Italian Steak Stir-Fry

Most stir fry dishes offer up a taste of Asian flair. However, this version calls upon some Italian flavoring for inspiration. One bite and you'll say it's amore.

Italian Steak Stir-Fry


For 4 people

  • 16 ounce(s) beef round tip steaks with fat removed
  • 1 tablespoon(s) olive oil
  • 2 medium garlic cloves, crushed
  • 1 small zucchini, thinly sliced
  • 1 yellow squash, thinly sliced
  • 1 cup(s) grape tomatoes, cut in halved
  • 2 floz light Italian salad dressing
  • 4 ounce(s) hot cooked whole wheat angel hair spaghetti
  • 4 teaspoon(s) freshly grated Parmesan cheese


Cook pasta in boiling water per package directions, or use leftover pasta. Cut the steak in half lengthwise and then crosswise into 1-inch strips. Heat a large nonstick skillet over medium-high heat. Pour the oil into the skillet and swirl to coat the bottom. Add garlic and half the steak and cook for 1 to 1 ½ minutes, or until the surface is no longer pink, stirring constantly. Using a slotted spoon, transfer to a plate. Repeat with the remaining beef. Cover lightly with aluminum foil to keep warm. Put the zucchini and yellow squash in the same skillet. Cook for 2 to 3 minutes, or until crisp-tender, stirring constantly. Return the steak to the skillet. Stir in the tomatoes and dressing. Cook until heated through. To serve, spoon 1/2 cup pasta onto plates. Place the steak mixture on the pasta. Sprinkle with 1 tsp. Parmesan.

Nutrition facts

  • Kcal: 371.63 kcal
  • Fibers (g): 3.81g
  • Sodium (mg): 238.03mg
  • Carbs: 25.51g
  • Fat: 16.39g
  • Saturated fat (g): 4.52g
  • Proteins: 28.87g