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