Beef and pasta primavera

4 Servings

Ingredients

Quantity Ingredient
1 pounds Boneless beef top sirloin steak; cut 1\" thick
8 ounces Uncooked farfalle; (bowtie pasta)
1 tablespoon Olive oil
2 larges Garlic cloves; crushed
¼ teaspoon Salt
2½ cup Frozen vegetable mixture; defrosted, (8 oz.)
½ cup Ready-to-serve beef broth
⅛ teaspoon Crushed red pepper
1½ cup Cherry tomatoes; cut in half
¼ cup Lightly pakced fresh basil leaves; thinly sliced
¼ teaspoon Freshly rated Parmesan cheese

Directions

Cook pasta according to package directions. Keep warm. Meanwhile trim fat from beef steak. Cut steak lengthwise 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 1-2 minutes or until outside surface is no longer pink. (Do not overcook).

Season with salt. Remove to a large bowl; keep warm. In same skillet, combine vegetable mixture, beef broth and red pepper; cook 3-4 minutes or until vegetables are crsip-tender. Add vegetable mixture, pasta, tomatoes and basil to beef; toss to combine. Sprinkle with cheese; serve immediately. Makes 4 servings.

Recipe by: North Carolina Cattlemen's Beef Council Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Feb 25, 1998

Related recipes