Ingredients for Beef Strips With Zucchini And Tomatoes
- 1 pound beef strips (thin cut round steaks)
- 1 (14 ounce) can zucchini, drained
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- Italian Seasoning
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- Red Pepper
- 1/4 teaspoon onion powder
- 8 ounces egg noodles
- 1-2 tablespoons water (optional)
- Wine
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How to Make Beef Strips With Zucchini And Tomatoes
- Heat 1 tablespoon of olive oil in an electric skillet or large frying pan over medium-high heat.
- Add 1 pound of beef strips and brown on all sides, about 5-7 minutes.
- Season beef with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder.
- Add 1 (14.5 ounce) can of diced tomatoes, undrained, and 1 (14 ounce) can of zucchini, drained.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until beef is tender and flavors have melded. Stir occasionally.
- Meanwhile, cook 8 ounces of egg noodles according to package directions.
- If the beef mixture becomes too dry, add 1-2 tablespoons of water during simmering.
- Drain the cooked egg noodles.
- Serve the beef mixture over the egg noodles, spooning the sauce generously over the top. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
44g
Fat
23g
Carbs
5g
