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.

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Beef Strips With Vermicelli

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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.
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Nutrition Facts (Beef Strips With Vermicelli)

  • Per serving:
  • 278 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 28 mg chol. ,
  • 488 mg sodium ,
  • 38 g carb. ,
  • 18 g pro.
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