Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Cherry Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Pumpkin | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 12 oz boneless beef top round
- -steak, cut ¾ inch thick
- 2 garlic cloves, minced
- 1 yellow summer squash
- -halved lengthwise
- -cut diagonally
- 2 cup broccoli flowerettes
- 1 tsp olive oil
- 1 cup cherry tomato, halved
- 1/3 cup non-fat italian salad
- -dressing
- 1/4 cup green onions, thinly sliced
- 6 oz fettucine, cooked & drained
- 1 tbsp parmesan cheese
- =
Directions
Trim fat from beef. Thinly slice beef across the grain into bite-size strips. Spray a wok or large skillet with non-stick cooking spray. Heat over medium heat. Stir-fry garlic for 15 seconds. Add squash and broccoli and stir-fry for 3 - 4 minutes or until crisp-tender. Remove from wok. Add oil to wok, then add beef and stir-fry 3 - 4 minutes or to desired doneness. Return vegetables to wok. Add cherry tomato halves, salad dressing and green onions. Toss to mix. Cover to heat through. Serve over hot pasta, and sprinkle with parmesan cheese