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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
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)
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.
- Servings Per Recipe 4,
- Calories 278,
- Protein (gm) 18,
- Carbohydrate (gm) 38,
- Fat, total (gm) 7,
- Cholesterol (mg) 28,
- Saturated fat (gm) 2,
- Sodium (mg) 488,
- Percent Daily Values are based on a 2,000 calorie diet
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