Beef & pasta primavera (1993 national beef co
Yield: 4 Servings
Ingredients:
- 1 lb Boneless beef top sirloin Steak cut 1 inch thick
- 8 oz Uncooked bowtie or rotini Pasta
- 1 tb Olive oil
- 2 Cloves garlic crushed
- 1/4 ts Salt
- 2 1/2 c (8 ounces) frozen vegetable Mixture defrosted
- 1/2 c Ready to serve broth
- 1/4 ts Crushed red pepper
- 1 1/2 c Cherry tomatoes cut in half
- 1/4 c Lightly packed fresh basil Leaves thinly sliced
- 1/4 c Freshly grated Parmesan
Instructions:
Cheese 1. Cook pasta according to package directions. Keep warm. 2. Meanwhile trim fat from beef steak. Cut steak lenghwise in half and then crosswise into 1/8-inch thick strips. In large nonstick skillet heat oil over medium-high heat until hot. Add beef and garlic (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Season with salt. Remove to large bowl; keep warm. 3. In same skillet combine vegetable mixture beef broth and red pepper; cook 3 to 4 minutes or until vegetables are crisp-tender. Add vegetable mixture pasta tomatoes and basil to beef; toss to combine. Sprinkle with cheese; serve immediately. Makes 4 servings (serving size: 1/4 of recipe). Total preparation and cooking time: 30 minutes
