4 oz. vermicelli or fine noodles
1/2 lb. boneless beef top round steak
Non-stick spray coating
1/2 of med. onion, chopped
1 (14 oz.) can tomato wedges
1 (9 oz.) pkg. frozen Italian style green beans
1 (4 oz.) can sliced mushrooms, drained
3 oz. Italian style tomato paste
1/2 tsp. fennel seed
1/4 tsp. pepper
1 tbsp. grated Parmesan cheese

Cook pasta according to package instructions. Meanwhile, trim fat from meat. Thinly slice meat across the grain into bite size strips.

Spray a cold large skillet with non-stick coating. Heat the skillet over high heat. Add the meat strips and onion; stir-fry for 2-3 minutes or until the meat is brown.

Stir in undrained tomatoes, green beans, mushrooms, tomato paste, fennel seed and pepper. Bring to boiling. REduce heat and simmer, uncovered, for 7-8 minutes or over pasta. Sprinkle with extra Parmesan cheese, if desired. Makes 4 servings. 265 calories.