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BEEF AND PASTA PRIMAVERA (1993 NATIONAL BEEF COOK-OFF RECIP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Pasta
Main dish Beef
Amount Measure Ingredient -- Preparation Method
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1 lb Boneless beef top sirloin
Steak, cut 1 inch thick
8 oz Uncooked bowtie or rotini
Pasta
1 tb Olive oil
2 Cloves garlic, crushed
1/4 ts Salt
2 1/2 c (8 ounces) frozen vegetable
Mixture, defrosted
1/2 c Ready to serve broth
1/4 ts Crushed red pepper
1 1/2 c Cherry tomatoes, cut in half
1/4 c Lightly packed fresh basil
Leaves, thinly sliced
1/4 c Freshly grated Parmesan
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
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