Beef, Main dishes, Pasta/noodl, Tomatoes, Vegetables
4
Servings
INGREDIENTS
1
lb
Boneless beef top sirloin steak; cut 1" thick
8
oz
Uncooked farfalle; (bowtie pasta)
1
tb
Olive oil
2
lg
Garlic cloves; crushed
1/4
ts
Salt
2 1/2
c
Frozen vegetable mixture; defrosted, (8 oz.)
1/2
c
Ready-to-serve beef broth
1/8
ts
Crushed red pepper
1 1/2
c
Cherry tomatoes; cut in half
1/4
c
Lightly pakced fresh basil leaves; thinly sliced
1/4
ts
Freshly rated Parmesan cheese
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 crsip-tender. Add vegetable mixture, pasta, tomatoes
and basil to beef; toss to combine. Sprinkle with cheese; serve
immediately. Makes 4 servings.
Recipe by: North Carolina Cattlemen's Beef Council
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
Feb 25, 1998
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