Beef & pasta primavera (1993 national beef

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

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