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Italian Beef Stir-FryItalian Beef Stir-Fry

Prepared by: Tammy Roberts,
Nutrition Specialist
University of Missouri Extension
November 22, 2015


Yield: 4 Servings



  • 1 pound beef round tip steak, frozen
  • 1 cups uncooked medium bow-tie or shell pasta
  • 2 cloves garlic
  • tsp. black pepper
  • 3 cups (8 oz.) sliced mushrooms
  • 1 cup cherry tomato halves or 2 medium tomatoes
  • 1 Tbsp. chopped fresh parsley
  • 1 Tbsp. olive oil
  • cup prepared fat-free Italian salad dressing
  • 1 Tbsp. grated Parmesan cheese



  • Remove beef from freezer and allow to partly thaw while assembling ingredients. If beef is fresh, place in freezer for 30 minutes to firm.
  • Cook pasta according to package directions, but do not add salt to cooking water. Drain cooked pasta and keep warm.
  • Cut garlic cloves into thin slices or use garlic press.
  • Slice mushrooms.
  • Cut cherry tomatoes in half or slice tomatoes in thin edges.
  • Chop parsley.
  • With very sharp knife, cut beef into thin diagonal slices.
  • Heat oil in large nonstick skillet over medium-high heat. Place half of beef strips in skillet and stir-fry 1 minute or until outside surface is no longer pink. Do not overcook. Remove to warm platter.
  • Stir-fry the rest of the beef with the sliced or crushed garlic cloves. Remove to warm platter. Sprinkle with black pepper. Cover with foil and a towel to keep warm.
  • In same skillet, add mushrooms and stir-fry for 2 minutes. Add tomatoes, beef, and Italian dressing. Heat through.
  • Spoon beef mixture over hot pasta. Sprinkle with cheese and parsley.
  • Serve immediately. Makes a one-dish meal in a hurry.


Nutrition information per serving

Calories: 462

Total Fat: 21g

Sodium: 270mg

Carbohydrates: 39g
Protein: 29g


Source: Eat Well Be Well with Diabetes curriculum


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