Beef and pasta primavera (1993 national beef cook-off rec

Yield: 4 servings

Measure Ingredient
1 pounds Boneless beef top sirloin
Steak, cut 1 inch thick
8 ounces Uncooked bowtie or rotini
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

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

Similar recipes