Beef & pasta primavera (1993 national beef

4 Servings

Ingredients

Quantity Ingredient
1 pounds Boneless beef top sirloin
Steak, cut 1 inch thick
8 ounces Uncooked bowtie or rotini
Pasta
1 tablespoon Olive oil
2 Cloves garlic, crushed
¼ teaspoon Salt
2½ cup (8 ounces) frozen vegetable
Mixture, defrosted
½ cup Ready to serve broth
¼ teaspoon Crushed red pepper
1½ cup Cherry tomatoes, cut in half
¼ cup Lightly packed fresh basil
Leaves, thinly sliced
¼ cup Freshly grated Parmesan
Cheese

Directions

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 ⅛-inch thick strips. In large nonstick skillet, heat oil over medium-high heat until hot. Add beef and garlic (½ 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. Total preparation and cooking time: 30 minutes

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