WW: Beef Strips With Vermicelli (6 points)
8-ozs. boneless beef top round steak
4-ozs. packaged dried vermicelli or spaghetti
1 tablespoon cooking oil
1 medium onion, chopped (1/2 cup)
1 (14-1/2-oz.) can tomato wedges
1 (9-oz.) pkg. frozen Italian-style green beans or cut green beans
1 (4-oz.) can sliced mushrooms, drained
1/2 of a 6-oz. can (1/3 cup) Italian-style tomato paste
1/2 teaspoon fennel seed, crushed (optional)
1/4 teaspoon pepper
1 tablespoon grated Parmesan cheese
Partially freeze meat. Trim fat from meat. Thinly slice meat across the grain into bite-size strips.
Cook pasta according to package directions. Drain; keep warm.
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.
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.
Arrange pasta on individual plates or a large platter. Spoon the sauce over pasta.
calories: 278, fat: 7g, cholesterol: 28mg, sodium: 488mg, carbohydrate: 38g, protein: 18g
WW Pts: 6