~EEF STRIPS WITH VERMICELLI<br > ~s of top round steak make a/ca， choice.fi)r this sauce wtJcd，， r yolf are colt，tinS cabric s or pelmies.<br > z ~; + ".<br > ~.<s boneless beef top， round steak Partially freeze meat. Trim fat from meat. Thinly slice meat across the<br > adcagod dried vermicelli or grain into bite-size strips.<br > ma<br > ~zt~ o~oking oil Cook pasta according to the directions on page 140. Drain; keep warm.<br > il+o~on， Qkopped (~ cup)<br > ~mta ran rote wedges Meanwhile， for sauce， heat oil in a large skillet over medium-high heat.<br > [~ frozen Italian-style Add meat and onion. Stir-fry for 2 to 3 minutes or till meat is brown.<br > +beans +m ont green beans<br > ~tne~fanshrooms， Stir in undrained tomato wedges， green beans， mushrooms， tomato<br > ~l paste， fennel seed (if desired)， and pepper. Bring to boiling; reduce heat.<br > I~ ~a (~4 rap) Italian-style Simmer， uncovered， for 7 to 8 minutes or till slightly thickened， stir-<br > ，~.~ltSt~ ring frequently. Stir in Parmesan cheese.<br > ~il seed， crushed<br > ~ At range pasta on individual plates or a large platter. Spoon the sauce<br > +"~; over pasta. If desired， sprinkle with additional Parmesan cheese. Makes<br > ~d l~mlP.san cheese 4 main-dish servings.<br > .~，~heese (optional.)<br > - Nutrition in]brmation per serving: 278 caloffes， 18 g protein， 38 g carbohydrate， -@.<br > ~ + 7 grit (2 g saturated)， 28 mg cholesterol 488 mg sodium， 729 mg potassium.<br >