| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | 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 <[email protected]> on Feb 25, 1998
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