Serves 4.

1 pound beef top tip steaks, cut 1/8 to 1/4-inch thick
2 cloves garlic, minced
1 tablespoon olive oil
2 small zucchini, thinly sliced
1 cup cherry tomato halves
1/4 cup fat-free bottled Italian salad dressing
2 cups hot cooked spaghetti
1 tablespoon grated Parmesan cheese

Procedures :
Cut beef steaks crosswise into 1-inch wide strips. Cut each strip crosswise in half. Heat oil in large nonstick skillet over medium-high heat. Add garlic and stir while cooking 1 minute. Add half of the beef strips. Stir-fry 1 to 1 1/2 minutes or until no longer pink. Remove with slotted spoon and keep warm. Repeat with remaining beef strips. Add zucchini to same skillet. Stir-fry 2 to 3 minutes or until tender-crisp. Return beef to skillet with tomato halves and dressing. Heat through. Salt and pepper to taste. Serve beef mixture over hot pasta. Sprinkle with Parmesan cheese.
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Category : Meats