Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Boneless beef top sirloin |
\N \N | Steak, cut 1 inch thick |
8 ounces | Uncooked bowtie or rotini |
\N \N | Pasta |
1 tablespoon | Olive oil |
2 \N | Cloves garlic, crushed |
¼ teaspoon | Salt |
2½ cup | (8 ounces) frozen vegetable |
\N \N | 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 |
\N \N | Leaves, thinly sliced |
¼ cup | Freshly grated Parmesan |
\N \N | 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 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