Beef And Pasta Primavera

Recipe Ingredients

1 lb	454g / 16oz	Boneless beef top sirloin steak - cut 1" thick
8 oz	227g	Uncooked farfalle - (bowtie pasta)
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Garlic cloves - crushed (large)
1/4 teaspoon	1.3ml	Salt
2 1/2 cups	275g / 9.7oz	Frozen vegetable mixture - defrosted, (8 oz)
1/2 cup	118ml	Ready-to-serve beef broth
1/8 teaspoon	0.6ml	Crushed red pepper
1 1/2 cups	93g / 3.3oz	Cherry tomatoes - cut in half
1/4 cup	10g / 0.4oz	Lightly packed fresh basil leaves - thinly sliced
1/4 teaspoon	1.3ml	Freshly rated parmesan cheese

Recipe Instructions

Cook pasta according to package directions. Keep warm.

Meanwhile trim fat from beef steak. Cut steak lengthwise 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 1-2 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 crisp-tender. Add vegetable mixture, pasta, tomatoes and basil to beef; toss to combine.

Sprinkle with cheese; serve immediately.

Source:
North Carolina Cattlemen's Beef Council

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