Beef and Pasta Primavera
Ingredients
- 1 pound boneless beef top sirloin steak, cut 1 inch thick
- 8 ounce uncooked bowtie or rotini pasta
- 1 tablespoon olive oil
- 2 large cloves garlic, crushed
- 1/4 teaspoon salt
- 2 1/2 cup (8 ounces) frozen vegetable mixture, defrosted
- 1/2 cup ready to serve broth
- 1/8 to 1/4 teaspoon crushed red pepper
- 1 1/2 cup cherry tomatoes, cut in half
- 1/4 cup lightly packed fresh basil leaves, thinly sliced
- 1/4 cup freshly grated Parmesan cheese
Instructions
Cook pasta according to package directions. Keep warm. 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. 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. Makes 4 servings