Yield: 4 servings
|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|
|2½ cup||(8 ounces) frozen vegetable|
|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