Beef And Pasta Primavera

Recipe Ingredients

1 lb	454g / 16oz	Boneless beef top sirloin steak
8 oz	227g	Uncooked bowtie or rotini pasta
1 tablespoon	15ml	Olive oil
2		Garlic - crushed
1/4 teaspoon	1.3ml	Salt
2 1/2 cups	275g / 9.7oz	Frozen vegetable mixture - defrosted (8 ounces)
1/2 cup	118ml	Ready to serve broth
1/4 teaspoon	1.3ml	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
1/4 cup	36g / 1.3oz	Freshly grated parmesan cheese

Recipe Instructions

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

Source:
1993 NATIONAL BEEF COOK-OFF RECIPE

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