Beef & Pasta Primaverabeef, main dish, meats, pasta 1 lb boneless beef top sirloin 1 steak, cut 1 inch thick 8 oz uncooked bowtie or rotini 1 pasta 1 tablespoon olive oil 2 cloves garlic, crushed 1/4 teaspoon salt 2 1/2 cup (8 ounces) frozen vegetable 1 mixture, defrosted 1/2 cup ready to serve broth 1/4 teaspoon crushed red pepper 1 1/2 cup cherry tomatoes, cut in half 1/4 cup lightly packed fresh basil 1 leaves, thinly sliced 1/4 cup freshly grated parmesan 1 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 1/8-inch thick strips. In large nonstick skillet, heat oil over medium-high heat until hot. Add beef and garlic (1/2 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 |
